Strawberry Daiquiri Flavored Sorbet Recipes

Steps:

• For the shortbread crust: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Process the cookies, sugar, butter, rum and salt in a food processor until the texture of wet sand. Press the crumbs evenly into the bottom and up the side of a 9-inch glass pie plate. Bake until lightly browned, 8 to 10 minutes. Let cool completely on a wire rack.
• For the sorbet filling: Mix the lime juice and rum in a measuring cup; set aside. Scoop 1 pint of the sorbet onto the bottom of the cooled crust, placing scoops evenly. Let stand until spreadable, about 5 minutes. Smooth the sorbet with an offset spatula, carefully covering the bottom of the crust. Drizzle 2 tablespoons of the rum mixture very slowly over the sorbet, allowing it to soak in. Repeat with the remaining sorbet and rum mixture. Smooth the top with the spatula. Loosely cover the pie with plastic wrap, and transfer to the freezer while preparing the whipped cream.
• For the lime whipped cream: Beat the corn syrup, lime juice, rum and lime zest in a large bowl with an electric mixer on medium speed until combined. Add the heavy cream, and beat on medium-high speed until stiff peaks form. Remove the pie from the freezer, and quickly spread with the whipped cream, leaving a 1/2-inch border around the outside edge. Loosely cover the pie, and freeze until firm, at least 6 hours or overnight.
• Garnish the frozen pie with 1/2 teaspoon of lime zest before serving.

Steps:

• In a blender, combine ice, sugar and strawberries. Pour in lime juice, lemon juice, rum and lemon-lime soda. Blend until smooth. Pour into glasses and serve.

Steps:

• In a saucepan combine water and sugar.
• Heat over medium heat until mixture comes to a boil and sugar dissolves.
• Remove from heat and cool syrup completely.
• Place strawberries in a food processor bowl or blender container. Cover; process or blend till nearly smooth.
• In a bowl stir together pureed strawberries, rum, lime peel, lime juice, and orange liqueur. Stir in the cooled syrup.
• Freeze in a 4-quart ice cream freezer according to the manufacturer's directions.

Steps:

• Line an 8x4-in. loaf pan with plastic wrap. Spread sorbet into bottom of pan; place in freezer 15 minutes., In a bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Fold in whipped topping; spread over sorbet. Freeze, covered, 4 hours or overnight., Remove from freezer 10-15 minutes before serving. Invert dessert onto a serving plate; remove plastic wrap. Cut into slices. Serve with strawberries.

Steps:

• Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer-safe container; freeze until firm.

Steps:

• For daiquiri sauce, in a blender container combine strawberries, sugar, rum, and lime juice. Cover and blend until smooth.
• Divide sorbet among 6 dishes.
• Pour daiquiri sauce around sorbet. Garnish with lime zest.
• Makes 6 servings.

Steps:

• Blend seltzer, strawberries and juices in blender until smooth. Add boiling water to combined gelatin mix and sugar in medium bowl; stir 2 min. until completely dissolved. Add strawberry mixture; stir until blended.
• Pour into 9-inch square pan. Freeze 1 to 1-1/2 hours or until ice crystals form 1 inch around edges of pan.
• Spoon half the gelatin mixture into blender; blend until smooth. Pour into medium bowl. Repeat with remaining gelatin mixture. Add to blended gelatin mixture in bowl; mix well. Transfer to freezer container.
• Freeze 6 hours or until firm.