Grilled Strawberries with Lemon Sorbet and Cranberry Syrup

recipe

Yield:

16 servings (serving size: 1/4 cup sorbet, 12 tablespoons syrup, and 3 strawberries)

Recipe from

Cooking Light

Nutritional Information

Calories 255
Caloriesfromfat 11 %
Fat 0.3 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.4 g
Carbohydrate 65.9 g
Fiber 1.2 g
Cholesterol 0.3 mg
Iron 0.3 mg
Sodium 4 mg
Calcium 11 mg

Ingredients

2 cups sugar
2 cups water
1 1/2 cups fresh lemon juice
1 1/4 cups sugar
5 cups cranberry juice cocktail (at room temperature)
1/2 cup fresh lemon juice (at room temperature)
48 medium strawberries
1 cup sifted powdered sugar
Cooking spray

Preparation

Combine 2 cups sugar and water in a large heavy saucepan. Bring to a boil; cook 1 minute or until sugar dissolves. Add 1 1/2 cups lemon juice; stir well. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze lemon sorbet 8 hours or until firm.

Place 1 1/4 cups sugar in a Dutch oven. Place over medium heat; cook until sugar is golden (do not stir). Carefully add cranberry juice and 1/2 cup lemon juice, stirring constantly (mixture will bubble vigorously); cook 35 minutes or until reduced to 2 1/4 cups. Cover and chill.

Prepare grill. Thread 3 strawberries onto each of 16 (6-inch) skewers. Dredge skewers in powdered sugar. Place skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until thoroughly heated. Serve with sorbet and syrup.

April 1997