OVEN ROASTED STRAWBERRIES FRESH STRAWBERRY SORBET
Recipe from "Recipes 1-2-3" Reproduced by permission from Viking.
Copyright © 1996 by Rozanne Gold

Serves 6
In these days of oven-roasting everything for maximum flavor, chef Daniel Boulud has taken to putting giant berries in the oven. Great idea! He serves his with ice cream; I serve mine with sorbet. Either way the very-berry essence of warm strawberries and icy frozen fruit provides a jovial blast.

ROASTED STRAWBERRIES

• 30 very large strawberries, stems removed
• 1 Tbs. unsalted butter, melted
• 3 Tbs. sugar

STRAWBERRY SORBET

• 2 pints ripe strawberries
• 1/2 cup superfine sugar
• juice of one lemon

To roast the strawberries: Preheat the oven to 400 degrees F. Place the strawberries, side by side, stem end down, in a baking dish. Add 1 tablespoon water to the dish. Brush the berries with the melted butter and sprinkle with sugar. Bake for 6 to 8 minutes, until the berries are soft. Serve warm with pan juices. Or serve with strawberry sorbet.

To make the sorbet: Remove the stems from the berries (you should have about 1 pound). Place in a food processor with 1 cup water, the sugar, and the lemon juice. Puree until smooth, strain, and freeze in an ice cream maker according to the manufacturer's instructions.

ADD-ONS:
Add seeds of 1 vanilla bean on top of strawberries before roasting. Garnish with lavender or mint.

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