And the Strawberry sorbet was the fairest of them all…It has been non stop ice cream making in my little kitchen since I bought my new Kitchen Aid attachment but the truth is I love more bold fruit flavours. Another steamy day in the city, and I had some very ripe strawberries and a whole lot of egg whites left after making all of the different icecreams, so I decided that a strawberry sorbet with meringue would be the perfect treat and the end to my frozen treat making for a little while anyway.
It was a perfect sweet ending to a truly picture perfect long weekend. Tart berry sorbet using Bees Universe organic honey from the local market to cut down on the sweetness of the sorbet. The sweet crunch and marshmallow center of the meringue melted on my tongue and left me thinking… well maybe just one more frozen treat was in my future before I put the attachment away for the summer.
Strawberry sorbet with meringue kisses
3 cups ripe strawberries
1/2 cup organic honey
3 tbsp grand marnier
6 tbsp water
Make simple syrup from the honey water and grand marnier by cooking over medium heat for 10 minutes. (Most simple syrups call for 3/4 cup sugar to the 6 tbsp water but I wanted to cut down the sugars and let the berries shine, if you like it sweeter you can use the traditional recipe)
Remove from heat and let cool for 15 minutes
In a food processor or blender combine strawberries and simple syrup until very smooth
Pour berry mixture through a metal sieve pressing hard on solids
Refrigerate for 8 hours
Prepare according to ice cream manufacturers directions. For the kitchen aid churn on stir for 20 minutes and place in a freezer container in the freezer for 2-4 hours.
5 egg whites
1/4 tsp cream of tartar
1 cup sugar
Preheat oven to 175 degrees
In a stand mixer or with a hand mixer beat egg whites and cream of tartar adding sugar a little at a time and continue to beat until stiff peaks form.
Line 2 baking sheets with parchment paper
Spoon meringue mixture into a pastry bag or a ziploc bag with a cut corner and fitted with a star shaped piping tip.
Starting from the outside in make small spiral circles lifting up when you reach the middle to form the little kiss peak.
Bake for 2 hours. Meringues should be white and slightly tacky but not wet to the touch. They will harden during the drying process.
Turn oven off and cool in oven for 1 hour
Remove from oven and let cool completely on baking rack
To plate top sorbet with 2 meringue kisses and garnish with mint