[甜品] raspberry and redcurrant sorbet〔已檢〕

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185g caster sugar! q7 x6 A, R. R8 _4 w+ f. R
375g raspberrieswww.ds-hk.net# M8 m, g/ W5 T' G( k$ T- [
125g redcurrants, stalks removedwww.ds-hk.net7 ^! w8 o2 H2 m1 g* M7 m1 E
Juice of 1 lemon
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最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區+ p7 ~% j, \2 a) h
How to make raspberry and redcurrant sorbet
: H- n2 Q; B8 rwww.ds-hk.net1. 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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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.www.ds-hk.net$ K6 @* `, f7 R2 j8 o+ I9 V

& b. x$ S; S+ o1 U% J" lwww.ds-hk.net3. 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.
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[ 本帖最後由 十小海乂 於 2012-9-29 13:45 編輯 ]