Here are couple of easy, light desserts, both using homemade strawberry sorbet, that will brighten any diner parties, especially during those hot Louisiana summer days!
Place a couple of scoops of plain strawberry sorbet in a chilled martini glass and float with Strawberry Brandy.
Spiked Strawberry Sorbet and Red Fruit Salad
Place a scoop of spiked strawberry sorbet in a chilled martini glass and top with the red fruit salad.
Homemade Strawberry Sorbet (yields 1 quart)
1 lb fresh strawberries, hulled and quartered
juice of half a lemon
3/4 cup granulated sugar
1/4 cup + 2 tbsp water
1 egg white
1/2 cup Baton Rouge Distilling Strawberry Brandy (optional)
Puré in a blender the strawberries and lemon juice. Pass the mixture through a sieve and discard the seeds.
In a saucepan, combine the sugar and water, and bring to a boil.
In a bowl, beat the egg white until foamy. Keep whisking and gradually add the warm syrup, building a runny meringue.
Fold the meringue in the strawberry purée, cover with a plastic wrap, and place in the fridge for a couple of hours.
Once the mixture is chilled, pour it into an ice-cream maker and let it churn about 20 minutes. At this time, the sorbet can be spiked by adding the Strawberry Brandy. It will need to churn a few more minutes and the consistency will be softer because of the alcohol.
Red Fruit Salad
6 oz of raspberries
6 oz of blackberries
6 oz of strawberries, hulled and quartered
juice of a half lemon
2 to 3 tbsp of basil infused simple syrup
2 to 3 tbsp of Strawberry Brandy
Mix all ingredients in a bowl. Cover with plastic wrap and place in the fridge for a couple of hours.