Strawberry season is just around the corner! This wonderful sorbet is easy to make and is perfect when the fruit is at its peak.1/2 cup mixed lemon and lime juice Grated zest of 1 lemon and 1 lime 1 cup pureed strawberries (fresh, frozen, or a mixture) 1/2 cup water 1 1/4 cups sugar
In a medium glass or stainless steel bowl, mix all ingredients together until the sugar is completely dissolved. Chill until ready to freeze. Process in an ice cream freezer until semi-firm, about 20 minutes. Store in the freezer until ready to serve. Makes about 1 quart.
Courtesy of Mary Wheatley, Winston's / Sullivan University
Chef Castro’s Chilled Fruit Soup with Basil and Cava
Use this soup as a fun appetizer or aperitif, or frozen into a yummy fruit sorbet.8 Strawberries trimmed 2 Peaches peeled and deseeded 1 Mango small peeled and deseeded ½ Cup Cherries pits removed 4 Pineapple cubes about 1x 1 inch 6 Basil leaves chopped or julienne 1 can of Mango nectar 1 to 2 cups of Cava *
Place the fruit and the mango nectar in the blender and blend until smooth. Chill thoroughly.
To serve adjust the fruit puree with Cava stirring gently so as to retain some of the effervescence.
Serve in chilled glass or bowl. Serves six.* Cava is a Spanish sparkling wine that can be either white or rose.
Reprinted courtesy of Chef Castro, Winston's / Sullivan University