Lusciously fresh late-season strawberries can be preserved in their perfect state by making a quick icy treat that shows off their natural gorgeous color. Homemade strawberry-infused vodka intensifies the berry flavor.
It began with a post by David Lebovitz—the seductive idea of making strawberry vodka. I was planning my Belated Bastille Birthday party, and thought strawberry and blueberry vodka would be festive and fun (red food, blue food).
Both vodkas were a big hit, but since I’d don’t exactly run with a party-hearty crowd, we have plenty left in the fridge. And then I came home from our CSA with two baskets of strawberries that “must be eaten today.” They were insanely ripe and sweet, and wouldn’t last another day, even in a fruit salad. I could have frozen the berries, but made this dairy-free and sugar-free dessert instead.
Makes 6 1/2 C. servings
16 oz. (450 g) fresh strawberries
1/2 C. (125 ml) rice milk
1/4 C. (60 ml) strawberry-infused vodka
Notes: If you don’t have strawberry vodka, use a flavored vodka, or skip it altogether. It does help keep sorbet from freezing solid. For less-ripe strawberries, add 1/4 C. (60 ml) agave syrup or honey to the mixture.
Wash and hull strawberries (use a sharp paring knife to remove the green top and the white inner core attached to the top).
Put strawberries in the blender with the other ingredients and blend until well mixed. Refrigerate until cold, then place in your ice cream maker and freeze.