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Grilled Strawberries with Lemon Sorbet and Cranberry Syrup

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

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.