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

raspberry and redcurrant sorbet〔已檢〕

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INGREDIENTS
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DL9Oh0S8R7P 185g caster sugar
h$G:IM\ 375g raspberries8b6p ga~bsx
125g redcurrants, stalks removed:nJ.D!qFX
Juice of 1 lemon Y}*q2aJ,j1x
METHOD
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How to make raspberry and redcurrant sorbet
(I/}1L:M J)? cP 1. Put the sugar and 185ml water in a small pan over a low heat. Stir to dissolve the sugar, then increase the heat and boil for 1 minute, until syrupy. Set aside to cool.
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{W$?4f 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.
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t1Q5]pH8y @b 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.)~'_:]"E*eaO(F~2pJ
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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.)\2d*yAGvh'a

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BJZ1P*b 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.[*_0a3EFyF}
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[[i] 本帖最後由 十小海乂 於 2012-9-29 13:45 編輯 [/i]]