My first thought was tequila, but you gotta like tequila for that. I like Lars’ suggestions for orange liquor, though probably not triple sec. Grand Marnier would be my choice. Not feeling the Amaretto.

Actually, tequila and triple sec sound perfect. Not sure how much I would add though. The recipe I have calls for a cup of simple syrup. Could I sub in the alcohol for some or all of that?

what about individual ice cubes with a simple syrup/orange liqueur blend? I like the the orange a lot .... grand marn sounds superb as well ...

or you could marinate your berries in the orange liqueur .. and then freeze them on a parchment paper lined cookie sheet

I have a lolly recipe that I like. Make a sugar syrup and add the grated zest of limes. Then add grappa and your whizzed up strawbs. I use watermelon. Very adult.

http://www.textcook.com/recipe/3700/watermelon-and-grappa-ice-lollies-and-mango-ice-lollies/

Edited to say add GRAPPA! Not grape. Wretched spell checker!

Hooo!! Grappa!!!! Adult indeed!
don't have a T and T recipe to share....but just a little wisdom. Both sugar and booze inhibit freezing.
I would aim for a fairly tart mixture and add enough liquor to make it taste right. Cuantro would be my choice....more intense citrus than Gran marnier.
I would crush the berries, add sugar to taste....not much because the cuantro is sweet....then add an equal quantity of cream ...measure what you have, and add 2 T of the liquor to each cup of berries and cream. Freeze and if it's firm enough....you could add a little more booze and refreeze.
A liquor is about 40 proof....as opposed to tequila that is about 80 proof....so you can add more without inhibiting the freezing>
Way back when I was using my ice cream freezer, I would add a T. of vodka to each pint of icecream mixture to keep it from getting rock hard.

I'm unclear on the concept. Why do you want your sorbet to be boozy? If it's the amaretto flavor you want, you can cook off the alcohol first.

Linda, I like that idea about the vodka. Much better than gum, which is the usual recommendation (which I don't like at all)>

Well, because I'm going to make it for an adult party this weekend. I could just bring plain ol' strawberry sorbet, which would be lovely anyway, but I thought it might be nice to add an alcoholic element to it, which would, no doubt, be appreciated by all attendees.

Amaretto was the first thing that came to mind.

And yes, I do want the flavor, but I want a little bit of the alcohol feeling as well. In other words, no one is going to get drunk off the stuff, but it will be nice to be able to tell that there is alcohol in it.

Anyway, that's my thought process.

Kind of like, you can serve a fruit cake, or you can serve a rum laden fruit cake. I'd chose the rum laden one every time!

Thanks for the explanation. I just wanted to be sure of the question you're asking. I just read this very informative article on Serious Eats.

Quotes:

• the more alcohol you add, the softer the sorbet gets, until you add so much that the sorbet's freezing point is literally too cold to freeze in a conventional freezer (you start fiddling with this danger zone above five tablespoons of 80 proof alcohol per quart).
• alcohol-fortified sorbets are less stable, so they melt fast and have a tendency to re-freeze harder and icier than when they were first churned. If you're adding alcohol to a sorbet, do so in small increments, and don't leave your finished sorbet out of the freezer any longer than you have to.

The only alcoholic sorbet I've made was charoset sorbet. I had a recipe. It was too liquidy at first. Then it was delicious and lovely after sitting in the freezer for maybe half an hour to an hour. A few hours later, at the end of the meal, it was icy and the flavor evaporated. That experience is consistent with Max's strictures, quoted above.

For a party, where it's hard to judge the serving time, I'm wondering if something with some stabilizing element might work better with the alcohol than a pure fruit sorbet.

I think Grand Marnier, Cointreau or even Chambord would be delicious with strawberries. Sorry that I don't have a tried and true recipe for you. I do make granita often in the summer. I use Ina Garten's recipe for proportions and use my choice of fruit and liqueur. Click on picture to enlarge.

Linda, those grappa lollies freeze very well and are so good on a hot day.......

Thanks for the info and link plllog! Very helpful!

That granita recipe sounds good but a lot of work - I'm predicting a 90% chance of laziness Saturday. :) However, the Chambord sounds like a distinct possibility that I didn't think of before!

I think I will just go with adding a half cup of liqueur, either amaretto or Chambord, depending on what's more abundant in my pantry, and hope for the best. If it turns out, great! If not, well... I'll just tote the extra liqueur and my blender to the party and as that article suggests:

And if nothing seems to work and your sorbet is hopeless? Toss it in a blender with your choice of hooch and sip down that boozy slushy like the champion you are. Because sometimes dessert gives you a second chance.