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

raspberry and redcurrant sorbet〔已檢〕

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INGREDIENTS*Z r]W&Wwf
185g caster sugar
kU$lV5PM 375g raspberries,x+sd/r}
125g redcurrants, stalks removed
,U'I&fG0q Juice of 1 lemon0w2w4Qn0s;NxC
METHOD
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How to make raspberry and redcurrant sorbet)ek E(Y[
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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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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H!n_*Td%Q ~&n-OT D 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.)O,jfPrW0W?Y%m4@

sp:` lK 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.\Qr!O3w4{z,hnY/K%U

;^'Pe8N"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.'Ft,IfUM6Q.~8n+v(N
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[[i] 本帖最後由 十小海乂 於 2012-9-29 13:45 編輯 [/i]]