Strawberry Sorbet Macarons

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Summer treats

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Strawberry Sorbet

• Liquor adds flavor and prevents sorbet from freezing solid. Alcohol won’t freeze, so it is great insurance that you will have a soft sorbet. Honey, liquid glucose or light corn syrup will help maintain a soft mixture. Make sorbet syrup first; bring to boil – add liquor and cool. Blend red fruits with lemon juice and syrup. Refrigerate overnight. Process in the ice cream maker according to the manufacturer's instructions. Transfer sorbet mixture to a frozen container and freeze. Scoop out ½ ounce/15g portions, and arrange scooped sorbet on frozen tray lined with silicone mat.

Macarons

• Bake and freeze macaron shells.

Montage

• Wear gloves. Sandwich sorbet in 2 frozen macaron shells. Store macarons upward in air tight containers for weeks in the freezer. Enjoy!

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