* m9 K' W7 x/ ^, u7 {9 J( Qds-hk.netHow to make raspberry and redcurrant sorbet: I3 U T$ m+ e8 G" c, y1 X
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.☆夜玥論壇ק, G; n! [4 g- Y( n
" U, F0 U8 y4 A" y
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. 8 y' J& x$ O8 b+ \最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區 : M2 w# J' ]8 ]1 r5 e5 T1 Y4 p' {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.)ds-hk.net+ Z* r6 z; ]# E1 Y" A0 E
☆夜玥論壇ק" s$ V: z6 ]# t( N
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. ! m# u9 G% L( b4 y O4 ^最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區' h- T; W, ?0 E& c/ U& [
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." ~6 g- E& [/ r2 U. s I
