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

raspberry and redcurrant sorbet〔已檢〕

[img]http://www.channel4.com/media/images/Channel4/4Food/recipes/delicious/859_3_A1.jpg[/img]
]{lhoYZg'^ a!s.kY INGREDIENTSckc"n'd
185g caster sugar
$Ij%qf:u:U9WN*L0s 375g raspberries
g9QH6C4P 125g redcurrants, stalks removed
nP RA8]%Z];\1L Juice of 1 lemon
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How to make raspberry and redcurrant sorbet%_ B'?:c mU7e*nf&mT
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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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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Q8gA)L{-k(DP:A 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.Ho M2g2O0~

2Z8U:@*Q+iQs 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]]