Wednesday, June 26, 2013

DESSERTS: Sorbet or fruit ice is a slighty tangy and refreshing dessert to serve at any time of the year.


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.

 
Beat egg whites until soft peaks form and fold into puree at this stage. Cover container with a lid or double thickness of foil. Refreeze until solid before serving

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