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

raspberry and redcurrant sorbet〔已檢〕

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INGREDIENTSs?#h3X6~E
185g caster sugarO1[
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375g raspberries
PZ.a:dGn+Z@ 125g redcurrants, stalks removed
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\D&qb4w7E Juice of 1 lemon
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$SBS,?!r4[ How to make raspberry and redcurrant sorbet){/Z f.G'} rTxya
1. Put the sugar and 185ml water in a small pan over a low heat. Stir to dissolve the sugar, then increase the heat and boil for 1 minute, until syrupy. Set aside to cool.
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$QzoPt 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.oo*MM0Mms\

bb5t n4WG~ 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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L~.U8@9cj G 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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]"w#x G#a)PXw%K 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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B3A4Yru{'hX,i [[i] 本帖最後由 十小海乂 於 2012-9-29 13:45 編輯 [/i]]