Strawberry liqueur sorbet with strawberry salad

This delicious time-saving dessert is a great grown-up treat.

Serves 8
Sorbet can be made 1-2 weeks ahead;
salad can be made 2 hours ahead.

Strawberry liqueur sorbet
13/4 cups (370g) caster sugar
11/3 cups (330ml) water
3 x 250g punnets fresh strawberries, hulled, halved
300g pkt frozen strawberries, thawed
2 tbs icing sugar mixture
¼ cup (60ml) strawberry liqueur

Strawberry salad
2 x 250g punnets strawberries, hulled, thinly sliced
200g punnet blueberries
2 tbs icing sugar mixture
¼ cup (60ml) strawberry liqueur
¼ cup mint leaves, finely shredded

1. To make sorbet, combine sugar and water in a saucepan over medium heat. Cook, stirring, for 1-2 minutes or until sugar dissolves. Cook for a further minute. Set aside to cool. 


2. Combine fresh and thawed strawberries in a large bowl. Stir in icing sugar and liqueur and set aside for 10 minutes to macerate. Transfer mixture to a food processor and process until smooth. Strain through a fine sieve and use the back of a spoon to push through excess pulp. You should have about 900ml of puree. Stir in cooled sugar syrup.

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3. Place mixture in a shallow metal tray. Cover with foil and place in freezer for
   6-8 hours or until firm. Use a metal spoon to break up sorbet and transfer to a food processor. Process quickly until smooth. Place in an airtight container and store in the freezer for 2-3 hours or until firm. Makes about 1.2 litres sorbet.


4. To make salad, combine strawberries, blueberries, icing sugar mixture, strawberry liqueur and mint. Cover with plastic wrap and place in the fridge. Serve strawberry salad with scoops of sorbet.

Recipes & food preparation: Cynthia Black. Styling: Amber Keller. Photography: Scott Hawkins.