Limoncello Sorbet with Grilled Strawberries {Recipe}

Limoncello Sorbet
Photo: Better Homes and Gardens

This Limoncello Sorbet with Grilled Strawberries recipe is from the cookbook Grill It! Secrets to Delicious Flame-Kissed Food by Better Homes and Garden.

Dee {Cooks&Books&Recipes} on Limoncello Sorbet with Grilled Strawberries:

In the summer, I stock the freezer with a bottle of limoncello–the perfect digestivo after any meal on a day of soaring temperatures. How better to improve on this idea than with limoncello sorbet? This part-icy, part-creamy, full-lemony dessert is ideally refreshing by itself. But if you want to multiply your taste sensation, add the grilled strawberries. You read that right: grilled. A quick dusting of skewered strawberries in powdered sugar and a few minutes on the grill (still ready to go after those ribs), and you’ll have a bite of sweet warmth to add to the cool sorbet. You’ll soon forget all about the blistering heat of summer.

Note: I confess that we (or, to be precise, the husband) couldn’t wait, and we simply had to try some of the sorbet right out of the ice-cream freezer, before freezing it for another 8-24 hours. It wasn’t sorbet, it was a slush. But guess what? We’ve added limoncello slush to our list of must-have summer treats. Now we just need to stock the freezer with a few more bottles…

Looking for another recipe from the Grill It! cookbook? These Memphis Dry Ribs would be the perfect entrée accompaniment.

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Limoncello Sorbet with Grilled Strawberries

Featured Recipe From: Grill It! Secrets to Delicious Flame-Kissed Food

Measure limoncello -- Italy's tangy-sweet lemon liqueur -- precisely. Too much alcohol may prevent sorbet from freezing properly.

Yield: 8 Servings

Prep Time: 30 Minutes

Cook Time: 6 Minutes

Total Time: 12 Hours 36 Minutes

Ingredients:

• 2 cups granulated sugar
• 2 cups water
• 1 tablespoon finely shredded lemon peel
• 1½ cups lemon juice
• 2 tablespoons limoncello (Italian lemon liqueur)
• 1 cup powdered sugar
• 48 medium fresh strawberries

Directions:

1. For sorbet, in a medium saucepan combine granulated sugar and the water. Bring to boiling, stirring until sugar dissolves. Stir in lemon peel, lemon juice, and limoncello. Cover and chill for at least 4 hours.

2. Transfer lemon mixture to a 2- to 4-quart ice cream freezer. Freeze according to the manufacturer's directions. Transfer sorbet to a nonmetallic freezer container with a tight-fitting lid. Cover and freeze for 8 to 24 hours or until firm.

3. Place powdered sugar in a small bowl. Halve strawberries. Thread strawberry halves on 4-inch skewers.* Dip skewered berries in powdered sugar, turning to coat. Place strawberries on a greased grill tray.

4. For a charcoal grill, grill strawberries on grill tray on the rack of an uncovered grill directly over medium-low coals about 6 minutes or until strawberries are heated through, turning frequently. (For a gas grill, preheat grill. Reduce heat to medium-low. Place strawberries on grill tray on grill rack over heat. Cover and grill as directed.)

5. Serve strawberries with sorbet.

*NOTE: If using wooden skewers, before grilling, soak them in enough water to cover for 30 minutes. Drain before using.

PER ½ CUP SORBET + 6 BERRIES: 308 cal., 0 g total fat, 0 mg chol., 4 mg sodium, 78 g carbo., 2 g fiber, 1 g pro.

© 2011 Meredith Corporation. Reprinted with permission from Grill It! Secrets to Delicious Flame-Kissed Food, by Better Homes and Gardens (Wiley)

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