[甜品] raspberry and redcurrant sorbet〔已檢〕

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185g caster sugar最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區4 }0 W# ?! \5 H  j& t  ^$ P
375g raspberriesbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,電玩,原創,散文,文章,版主,壇主,資源% h8 n% x  D9 L: k* @
125g redcurrants, stalks removed
- V+ @. Y1 R4 g9 L) P% Hbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,電玩,原創,散文,文章,版主,壇主,資源Juice of 1 lemon
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How to make raspberry and redcurrant sorbet
! b, L' Y8 H; r; u- g8 R( `- l% }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.0 d, `; W* @3 b" q$ N" y

- F( q6 ?' b! g1 n6 yds-hk.net2. 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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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.☆夜玥論壇ק! ]# c8 r& L" f1 a5 f* `
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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.bl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,電玩,原創,散文,文章,版主,壇主,資源3 B: L, m( r' X8 D) V- M+ T3 `

9 F5 h* E5 b) k4 b! L0 L) x[ 本帖最後由 十小海乂 於 2012-9-29 13:45 編輯 ]