STRAWBERRY AND PEAR SORBET:
4 cups fresh strawberries
2 medium pears
½ cup sugar
¼ cup lemon juice
2 egg whites
Wash, drain and hull berries. Puree in blender or food
processor with sugar and lemon juice until smooth.
Peel, core and slice pears and cook pears in a little
water in a saucepan until tender. Drain and puree pears.
Press strawberry mixture through a sieve to remove
seed; then blend together with pear puree for a few seconds to mix. Pour fruit mixture into metal container and
place in freezer. When puree is frozen to a mushy consistency, use a hand-held
electric beater to beat until smooth to break up ice particles.
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