This recipe is from the post: Chill Out
1 cup sugar, granulated, divided into 2/3 and 1/3 (I use cane sugar)
2/3 cup water
2 teaspoons orange zest finely minced
2 pints fresh strawberries, washed and sliced
4 cups buttermilk (whole)
3 Tablespoons fresh orange juice
1/2 teaspoon lemon zest
1 ounce Grand Marnier liqueur
To make the sugar syrup, combine 2/3 cup sugar with the 2/3 cup water and the orange zest in a small saucepan; bring to a boil for 1 minute or until the sugar has dissolved and the liquid is clear. Set aside to cool.
In a large bowl, combine the remaining 1/3 cup sugar with the buttermilk, lemon zest, orange juice and the Grand Marnier, and stir until the sugar dissolves.
Place the strawberries and the cooled sugar syrup into a food processor fitted with a steel blade, and process until the berries and the syrup are well combined and fairly smooth, about 1-1 1/2 minutes. Pour the strawberry mixture into the buttermilk mixture, stirring to combine all ingredients well. Cover with plastic wrap and chill for 2-3 hours. Run the sorbet mixture through an ice cream maker according to the package directions. Place the soft sorbet into freezer-proof containers and freeze for 12-24 hours before serving. Yields 1/2 cup per serving.