chris9510 2012-8-7 15:06
raspberry and redcurrant sorbet〔已檢〕
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INGREDIENTS
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185g caster sugar%@v)LGM
375g raspberries3G"i+|^,V(U1[ ] K
125g redcurrants, stalks removed,Y'X `e c'aW&lf)E
Juice of 1 lemon
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METHOD
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How to make raspberry and redcurrant sorbet
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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.2d-m-A0MI3e
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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.
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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.):Dt
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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.b"yt7TG B.^/`
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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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[[i] 本帖最後由 十小海乂 於 2012-9-29 13:45 編輯 [/i]]