Spring Strawberry Sorbet and Compote made with Local Strawberries, Moonshine, Macadamia Nuts, and Lemon Sea Salt

By Tufgrlz

Ingredients

• Strawberry Compote
• 4 cups strawberries, about 1 1/4 pounds
• 2 Tbsp castor sugar
• 2 Tbsp finely chopped crystallized ginger
• 1/4 cup dried figs, finely chopped
• juice and zest of 1 lemon, about 2 Tbsp juice
• 1/2 cup roasted macadamia nuts, chopped
• sprinkling of Falksalt citron
• Strawberry Sorbet Ingredients
• 1 lb strawberries
• 1/2 to 3/4 cup simple syrup (equal parts sugar and water, heated until dissolved and clear)
• 1/2 cup Midnight Moon moonshine

Preparation

Step 1

Strawberry Compote
Combine all ingredients. Allow to macerate at least 1 hour.

Strawberry Sorbet
Combine all in ingredients in a food processor or blender and process until smooth. Chill liquid. Place in the ice cream freezer and follow manufacturer's instructions.
If you are not using an ice cream maker halve or quarter the berries and place on a sheet pan in the freezer. Once frozen, combine all ingredients in a food processor until smooth and creamy. Add more liquid if needed.
Freeze for at least 2 hours or overnight.