查看完整版本: raspberry and redcurrant sorbet〔已檢〕

raspberry and redcurrant sorbet〔已檢〕

[img]http://www.channel4.com/media/images/Channel4/4Food/recipes/delicious/859_3_A1.jpg[/img]OKZ(b6Tu7T
INGREDIENTS
?4~#w j2CL t 185g caster sugarX#rU-p!Rc
375g raspberries~w_ t
IK
125g redcurrants, stalks removed!U.g6ff;W8?1Lj
Juice of 1 lemon
QBZ{}k&u'cj1Y METHOD R7DJq#m,[X\s
?3~`@"Y)E ^gTV9G
How to make raspberry and redcurrant sorbet
C-e~ P o)]^x 1. Put the sugar and 185ml water in a small pan over a low heat. Stir to dissolve the sugar, then increase the heat and boil for 1 minute, until syrupy. Set aside to cool.
x-I.W8|&I6]#`9z|-\ {J+B5]2h4{7@X%W
2. Put the fruit, lemon juice and cooled sugar syrup in a blender or liquidiser and whizz to a puree. Rest a sieve over a large bowl and press the berry puree through it, using the back of a ladle. Discard the pips that remain in the sieve.e-O ]w'G/T%y

7@'_3E&Q5XMV d
t 3. Churn and freeze the mixture in an ice cream maker following the manufacturer's instructions. (Or put in a freezerproof container, cover, and freeze for about 2 hours, until slushy. Fork the mixture over to break up the ice crystals and freeze for a further hour. Repeat twice more.)HT!e0bJ
2W*SR(a ]
4. If you have not made the ice cream in a machine, transfer the frozen mixture to a processor and whizz until smooth. Put back in the container and freeze until needed.
9T ZG6he
BaL"[|&l 1e;nO-W'w`/I2z6W
5. To serve, transfer the sorbet to the fridge for about 10 minutes, or until scoopable. Serve in waffle ice cream cones or dessert bowls.n`;kR,SLc4\ S
*mOO3~2[WMI'FG
[[i] 本帖最後由 十小海乂 於 2012-9-29 13:45 編輯 [/i]]