ISO Cake to go with Strawberry-Wine Sorbet

[NydiaC]

I made this fantastic Strawberry-Wine sorbet from a 1994 issue of CL. It was fantastic! I doubled the recipe, so I have a 1/2 gallon left. A friend of mine is having a birthday next week, and I thought of serving that and supplementing it with cake.

Does anyone have any ideas for a cake that would go well with this?

[karen w]

I'm thinking, maybe a pondcake-something lemony, perhaps. There were some good ones in an old issue(? March or April of 2000).

By the way, can you post the sorbet recipe too? PLEASE! O.K. I'll stop begging!
TIA, Karen

[JHolcomb]

How about an angel food cake. It would be nice and light with the sorbet.

[NydiaC]

Here ya go!

* Exported from MasterCook *

Strawberry-Wine Sorbet

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cooking Light 1994 Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups coarsely chopped strawberries -- (1-1/2 pounds)
1 cup Chablis or other dry white wine
3/4 cup Basic Sugar Syrup -- (see recipe)
1/2 cup honey
1/4 cup lemon juice

Combine all ingredients in a large saucepan, and bring to a boil. Reduce heat, and simmer, uncovered, 4 minutes. Remove from heat, and let cool.

Pour cooled mixture into an 8-inch square baking dish; cover and freeze for at least 8 hours or until firm.

Remove mixture from freezer; break into chunks. Position knife blade in food processor bowl; add frozen chunks, and process until smooth.

(serving size: 1/2 cup)

Source:
"Cooking Light, June 1994, page 81"
Copyright:
"© Cooking Light"
Yield:
"5 cups"
Ratings : Excellent 9
- - - - - - - - - - - - - - - - - - -

Per serving: 106 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 24g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates

NOTES : Basic Sugar Syrup can be found in Sauce Category. Serve immediately, or spoon mixture into a container; cover and freeze for up to 1 month.
Nutr. Assoc. : 1436 3186 0 0 0

[Carrie W]

NydiaC,

That looks great! Thanks for posting the recipe. Now one last favor...I looked in the recipe finder and didn't come up with the Basic Sugar Syrup. Would you mind posting that one, too? Thanks bunches!!

[NydiaC]

http://www.cookinglight.com/bbs/redface.gif Oops! This is the second time I've done that. My supper club asked me to email the recipe to them and I forgot to include the Basic Sugar Syrup recipe there too. Anyway...

I'm at work and don't have the "official" MasterCook version of the recipe with me, but its equal parts of sugar and water (1 cup of each for this recipe). Bring it to a boil and cook it for one minute more.

Oh, and I didn't put the sorbet in the baking dish in the freezer, I used my ice cream freezer instead. It was much faster. It only took 30 minutes to freeze.

If you want me to post the "official" MC version of the Basic Sugar Syrup, let me know, and I'll do it when I get home this evening.