Strawberry liqueur sorbet with strawberry salad

INGREDIENTS:

• 1 3/4 cups (370g) caster sugar
• 1 1/3 cups (330ml) water
• 3 punnets (750g) fresh strawberries, hulled, halved
• 300g pkt frozen strawberries, thawed
• 2 tablespoons icing sugar mixture
• 1/4 cup (60ml) strawberry liqueur

STRAWBERRY SALAD

• 2 punnets (500g) strawberries, hulled, thinly sliced
• 1 punnet (200g) blueberries
• 2 tablespoons icing sugar mixture
• 1/4 cup strawberry liqueur
• 1/4 cup mint leaves, finely shredded

INSTRUCTIONS:

• Step 1
  To make the strawberry liqueur sorbet: combine the sugar and water in a medium saucepan over medium heat. Cook, stirring, for 1-2 minutes or until sugar dissolves. Cook for a further 1 minute. Set aside to cool.
• Step 2
  Combine fresh and thawed strawberries in a large bowl. Stir in icing sugar and liqueur and set aside for 10 minutes to macerate. Transfer strawberry mixture to the bowl of a food processor and processor until smooth. Strain through a fine sieve and use the back of a spoon to push excess pulp. You should have about 900ml puree. Stir in cooled sugar syrup.
• Step 3
  Place mixture in a shallow metal tray. Cover with foil and place in the freezer for 6-8 hours or until firm. Use a metal spoon to break up sorbet and transfer to a food processor. Quickly process frozen mixture in 2 batches until smooth. Place in an airtight container and place in the freezer for 2-3 hours or until firm. Makes about 1.2 litres sorbet
• Step 4
  To make the strawberry salad: combine the strawberries, blueberries, icing sugar mixture, strawberry liqueur and mint in a medium bowl. Cover with plastic wrap and place in the fridge. Serve strawberry salad with scoops of sorbet.