Dining Car
‘Fresh
Strawberry Sorbet”
From the Café
Lafayette Dinner Train
Before you begin
you’ll need large bowl ice cream machine.
Prep. 30 minutes
(plus time to chill and freeze)
Yield: 1 gallon
2 qt. fresh
strawberry puree
1 bottle
champagne
1 qt. water
¼ cup lemon
juice
1 cup light Karo
syrup (more or less to taste)
Mint leaves (for
garnish)
Blend all
ingredient together in a large bowl, Chill completely, allowing
1 to 2 hours. Process mixture though an ice cream machine and
rest in the freezer at least 1 hour before scooping to serve,
Garnish with mint leaf.
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