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

raspberry and redcurrant sorbet〔已檢〕

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INGREDIENTS
.Wd9O-VYUH 185g caster sugar
}M m Wu#P's*aTC 375g raspberriesN7d/I/AlDj1H8XF
125g redcurrants, stalks removed
+o(u }:\F)Gw_S+I Juice of 1 lemon

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How to make raspberry and redcurrant sorbet
fD'KZ0_gu)U(@ 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.r
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b7ch 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.:p$}v7\$T0A

l\ZcA$]v-v3{l$Lq 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.)
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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.
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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.(yVn0V!o$@E7S V'Gl

f;]U7K*j o0Nq [[i] 本帖最後由 十小海乂 於 2012-9-29 13:45 編輯 [/i]]