Grilled Strawberry Sorbet

4 qts Strawberries (cleaned and whole)
3 cups sugar
8grams Apple Pectin (for better consistency)

Grill the cleaned strawberries on a small grate over hot grill. You need them to get soft and caramelized. Remove from grill and allow to cool. Blend until smooth. Strain strawberries through a chinoise or a small mesh strainer to remove seeds. You should yield about 3 ½ quarts of puree.
Bring strawberry puree to a boil in a small saucepot. Stir in sugar and pectin. Boil for about 2 minutes on low heat while stirring.
Remove from heat and chill. Spin in an ice cream machine.
For something light and refreshing serve sorbet with a fresh strawberry salad. I dressed mine with Banyul’s vinegar, grapeseed oil, and garden mint.

Liz Williams, Pastry Supervisor