This boozy frozen dessert is the perfect way to enjoy grappa!
What better way to enjoy grappa than as a frozen dessert?! This boozy treat is inspired by a strawberry grappa I had at the famous Il Molino restaurant. It was served so cold with fresh strawberries I thought it would be the perfect sorbetto. Top it off with a shot of grappa and a lemon peel for garnish.
Ingredients:
1 lemon
1 cup sugar
1 1/2 cups water
2 pints fresh strawberries, each sliced in half
1 oz grappa
Process:
Slice a strip of the lemon peel and set it aside. Squeeze the juice of the lemon into a bowl.
In a saucepan, add the sugar, water and the lemon peel. Bring to a simmer over medium heat and stir until the sugar is dissolved.
Add the strawberries and cover the pan, let the strawberries cook down until they’re tender (10-15 minutes) uncover every few minutes and stir to make sure they aren’t sticking.
Remove from heat and toss the lemon peel. Remove the strawberries and puree them in a blender.
Add the grappa, lemon juice and the syrup to the blender and mix until smooth. Refrigerate for 6 hours or overnight.
Transfer the mixture to an ice cream machine and follow manufacturers instructions.
Put sorbetto into an airtight container and store in the freezer covered for up to a week.
Temper sorbetto before serving. You can serve a scoop with a shot of grappa and a lemon peel for garnish!