BLUEBERRY SORBET:
2/3 cup each sugar & water
4 cups blueberries
1 tbsp. orange liqueur or lemon juice
In a small saucepan, combine sugar and water. Cook over medium heat, stirring, for 3 to 4
minutes, or until sugar is dissolved and water is boiling. Alternately, pour 2/3 cup boiling water over
sugar in a bowl and stir to dissolve. Let cool completely.
In a food processor, puree blueberries and strain
through sieve. There should be 2 cups of puree. Add in cooled syrup and
liqueur, pulse on/ off to mix well.
Freeze mixture in an ice cream maker according to
manufacturer’s instructions. Or, without ice-cream maker, pour mixture into a
large cake pan or metal container. Cover and freeze until almost solid. Transfer
mixture to food process or beat mixture with electric beater to break up the
ice chunks, and beat until smooth. Transfer to airtight container and freeze
until firm enough to scoop.
LIME SORBET:
1 cup sugar
1 envelope unflavoured gelatine
2 cups milk
2 tbsp. golden rum
1/3 cup fresh lime juice
2 tsp. grated lemon rind
2 egg whites
green food coloring
Dissolve gelatine in 2 tbsp. hot water in a bowl
sitting in a pot of simmering water. Then add this to the sugar in a medium
saucepan over medium heat. Stir in milk
and bring mixture to almost boiling, stirring constantly to make sure gelatine
is completely dissolved and mixed in. Transfer
to a bowl and let it cool.
Stir in rum, lime juice and rind and enough food
colouring to tint mixture a delicate green. Pour mixture into a metal container
and freeze until mushy.
Beat egg whites in a chilled bowl until stiff; then
add into the partly frozen mixture. Continue beating until smooth. Return container to freezer and freeze until
firm.
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