When your friend drops off a bottle of ‘Mama vodka’ (seriously that is its name) you are duty bound to make something delicious with it. We are still in the middle of a mini Munich heat wave and so whilst it was tempting to simply grab some ice and a slice, I wanted to make something worthy of the weekend.

Alcohol works wonders in a sorbet as its higher freezing temperature stops the fruit mixture from freezing rock solid. This means it is always at the perfect scooping consistency. I love vodka. Maybe its growing up in Norway. Maybe because it was my drink of choice during the party years on Lower Marsh in London (cranberry and vodka felt so grown up back then!). Maybe its because it works so well in recipes with fruit. It somehow manages to pack a serious punch without overpowering other flavors.

Strawberries were the obvious choice for me, mainly because I had a few punnets languishing in the fridge. Strawberry season is over now and these summer fruits have past their prime. The ones I had were seedier than normal and didn’t have that super sweet juiciness of their July counterparts. By roasting them I was able to draw out their hidden sweetness and caramelize their natural sugars. There are other options though: lychee and ginger is going to be my next experiment and I bet peach and pistachio would be delicious too.

This is a really simply sorbet. It is three ingredients and is ready to eat after two hours in the freezer. It is refreshing, sweet and packs that secret kick. Make it tonight and enjoy all weekend.

…..and just as a little side note. If you want instant vodka sorbet then all you need to do is combine vodka, maple syrup and frozen fruit…happy friday!

Ingredients
400g strawberries

6 tbsp maple syrup

4 tbsp vodka

Method
Preheat the oven to 180C

Place the strawberry into an dish and roast for 25mins

Once cooled place into a blender with the maple syrup and the vodka

Pour into a shallow dish and allow to freeze for 2 hours or more

Enjoy