This dessert is simple to make and has the most amazing combination of flavors and textures. It combines sweet and tart, creamy and peppery flavors. Try to purchase locally grown strawberries that have ripened on the plant.

Susan Loomis
Recipe by Cooking Light April 2004

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Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare strawberries, combine the brown sugar and vinegar in a medium bowl, stirring with a whisk; add 2 cups strawberries, stirring gently to coat. Cover and chill 4 hours, stirring occasionally.

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  • To prepare cream, combine the crème fraîche and 1 1/2 teaspoons sugar, stirring well until sugar dissolves. Cover and chill.

  • To prepare sorbet, combine 2 cups strawberries, 1/4 cup granulated sugar, juice, and pepper in a blender or food processor; process until smooth. Strain the strawberry mixture through a sieve over a large bowl, and discard solids. Pour mixture into the freezer can of an ice-cream freezer; freeze according to the manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.

  • To assemble parfaits, spoon 3 tablespoons sorbet into each of 8 champagne flutes; top with 3 tablespoons strawberries. Spoon 1 1/2 teaspoons cream over each serving. Drizzle remaining juices from the strawberries over each serving. Garnish with mint sprigs, if desired.

Nutrition Facts

135 calories; calories from fat 17%; fat 2.6g; saturated fat 1.7g; mono fat 0.8g; poly fat 0.1g; protein 0.9g; carbohydrates 28.6g; fiber 2.3g; cholesterol 6mg; iron 0.7mg; sodium 12mg; calcium 39mg.
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