Strawberry Sorbet with Blueberry Syrup

Strawberry Sorbet

1 C simple syrup*
4 C fresh sliced strawberries (approx. 1 1/2 lbs.)
2 T vodka (optional, but vodka produces a soft less icy sorbet)
1 T reduced Fustini's Sicilian Lemon Balsamic Vinegar**

In a blender, puree the strawberries, simple syrup, vodka and Sicilian Lemon Balsamic Vinegar until smooth. Cover and refrigerate until cool. Churn in an ice cream maker according to the manufacturer's directions. Freeze until firm, about 2 hours. 

*To make the simple syrup, combine 1 1/2 C sugar with 1 1/2 C water. Bring to a boil and cook until the sugar is dissolved, stirring occasionally. Set aside to cool or refrigerate. You will use this for both the sorbet and the topping.

**To get the reduced vinegar, pour 1/2 C vinegar into a small saucepan. Simmer on low until reduced in half to 1/4 C. Set aside to cool or refrigerate. You will use the Sicilian Lemon Balsamic for both the sorbet and the topping.

Blueberry Syrup

1/2 C simple syrup (from above)
1/4 C reduced Fustini's Wild Blueberry Balsamic Vinegar
1 t reduced Sicilian Lemon Balsamic Vinegar (from above)

2 pints fresh blueberries

In a bowl thoroughly mix all the liquids together.

To Serve:
Scoop the sorbet out into serving bowls. Spoon fresh blueberries over the top. Drizzle the Blueberry Syrup over the berries and sorbet. Serve.

Here's a link to Fustini's: http://www.fustinis.com

Fresh Strawberries, Raspberries and Blueberries in Orange Liqueur

I was at the Royal Oak Farmers Market recently. It's an excellent market with lots to look at, think about, sample and buy. I bought some veggies, fruit, wild Alaskan salmon (for my husband) and a beautiful succulent plant arrangement for my kitchen. It's a fun way to spend a morning.

When I got home, I put the fruit together with some sugar and orange liqueur. It made a really quick, fresh dessert that we all enjoyed. In fact, I've made twice since. We tried the fruit compote with three different sorbets and thought mango was the perfect compliment. Enjoy!

Fresh Strawberries, Raspberries and Blueberries in Orange Liqueur with Sorbet
Serves 4

1 half pint raspberries
1 C strawberries
1 C blueberries
3 T sugar
2 T orange liqueur
zest of 1/2 lemon
Sorbet

With the back of a fork, lightly mash half of the raspberries and strawberries to get the juices flowing. Add the blueberries and mix together. In a small bowl, stir together the sugar, liqueur and zest of the lemon. Pour the mixture over the berries and gently stir to combine. Cover and let sit until ready to serve.