Sorbet Slice With Strawberry Grand Marnier Sauce Recipes

Steps:

• 1. Place all ingredients into the Vitamix container in the order listed and secure lid.
• 2. Select Variable 1.
• 3. Turn machine on and slowly increase speed to Variable 10, then to High.
• 4. Use the tamper to press ingredients into the blades.
• 5. In about 30-60 seconds, the sound of the motor will change and four mounds should form.
• 6. Stop machine. Do not over mix or melting will occur. Serve immediately.

Steps:

• In a saucepan set over moderate heat, combine the sugar and water, bring mixture to a boil, and simmer, stirring, for 3 minutes, or until clear. Transfer to a bowl and let cool. In a food processor or blender puree the strawberries with lemon juice, to taste. Add strawberry puree to sugar syrup and stir to combine. Transfer mixture to an ice cream freezer and freeze according to manufacturer's instructions. Or freeze in cube trays.

Steps:

• Sorbet: Let both raspberry and lime sorbet soften on counter in container. Line a small mixing bowl with saran wrap. Place 1/2 of raspberry sorbet in bottom of bowl working some of it up the sides. Place bowl in freezer until set. Add 1/2 of lime sorbet on top of frozen raspberry sorbet. Place bowl in freezer. Continue again with raspberry and then finishing with the lime sorbet. Keep in freezer until ready to slice. Sauce: Use a food processor to puree strawberries. Add and mix in 1/4 cup Splenda and 1/4 cup Grand Marnier. Refrigerate until ready to use. Strawberries: Just prior to serving, slice strawberries and sprinkle with 1 Tbsp. Splenda Unmold sorbet onto large plate(might have to place bowl in luke warm water for a few seconds). Place a generous amount of strawberry sauce decoratively on individual dessert plates. Slice a piece of sorbet and place on top of sauce. Add fresh strawberries on top of or around plate. Enjoy!

Steps:

• In a small saucepan, stir together sugar and water. Bring to a boil, then remove from heat and allow to cool.
• When the sugar syrup is cool, stir in bananas. Pour into a freezer - safe baking dish. Freeze for 3 to 4 hours, until set at the edges.
• Remove from the freezer and transfer to a mixing bowl. Use an electric mixer to beat until smooth. Return to the freezer until gently set, at least 2 hours.

Steps:

• Rinse and drain the strawberries. Pluck off and discard the stems. Put the strawberries into a food processor or blender and process thoroughly. Add the lemon juice and sugar. Blend.
• Pour in the kirschwasser or Grand Marnier and blend. Serve over ice cream.

Steps:

• Combine sugar, water and lemon juice in a saucepan.
• Stir over medium heat until sugar is dissolved.
• Bring to a boil, reduce heat to low and simmer, uncovered, for about 5 minutes or until mixture becomes slightly syrupy.
• Remove from heat, stir in Grand Marnier and strawberries.
• Serve warm.
• My favorite is with pound cake and vanilla ice cream.