It’s possible, although perhaps not wise, to add whisky to every meal. This sorbet uses it to cook the berries, which adds a subtle touch.

Yield: 1 quart

Add all of the ingredients to a saucepan. Cook on medium heat until strawberries are tender, about 20 minutes. Remove cinnamon stick, and discard.

Transfer mixture to the bowl of a food processor fitted with a metal blade. (Be cautious, since liquid is hot.) Purée until smooth. Pour mixture through a fine sieve, using a ladle to push liquid through. Discard remaining solids.

Cover liquid with saran, and refrigerate for 1 hour. Freeze mixture in an ice cream machine, and transfer to an airtight container.

Sorbet will keep in the freezer for up to 1 week.