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INGREDIENTS
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185g caster sugar
! G T/ }9 N2 Y% {+ sds-hk.net375g raspberries
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125g redcurrants, stalks removed
" s+ b8 q) o( G. C. H. _☆夜玥論壇קJuice of 1 lemon
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! x! p, g+ c0 q( jHow 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.
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' @$ K" c# |* @( S9 M2. 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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$ d: f" t2 w1 C# G3. 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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1 i/ W( W# o% j% l: @0 @☆夜玥論壇ק4. 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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% ^; R; k! n, M' U5 i# `最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區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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本帖最後由 十小海乂 於 2012-9-29 13:45 編輯 ]
