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Vodka Berry Sorbet


This recipe comes to us from New York City's fabulous Petrossian Restaurant.

4 pints berries (strawberries work best but raspberries are also good)
8 to 10 oz. simple syrup
juice of 1/2 lemon
3 oz. vodka

Purée berries in a blender or food processor. Add simple syrup (add a lesser or greater amount depending on the sweetness of the berries), lemon juice and vodka. Run the mixture through an ice cream maker according to the manufacturer's instructions. Garnish with whole berries or fresh mint and serve.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.