JRChadwick
Member
Sorry for the delay, midterms and such. I was planning on taking the photographs for March tonight, but the dinner didn't go as planned. I'll make it another day. In the mean time...
This month's recipe: Raspberry Sorbet!!
*Note, this recipe requires an ice cream maker.
Here's what you'll need:
15oz. frozen raspberries (frozen berries are less expensive and are frozen at peak ripeness, insuring they have the ideal flavor for cooking.)
1C. Sugar.
.75C. Water.
2tbs Light Corn Syrup.
1/2 Meyer Lemon.
Add the water and sugar to a pot on high heat and stir until the sugar is dissolved.
Allow to boil for about five minutes.
Pour the syrup in over the frozen berries in a food processor.
Squeeze the lemon into the mix.
And add the corn syrup.
Blend thoroughly. The hot simple syrup should have thawed the berries.
Run the mixture through a fine mesh sieve in small amounts at a time to remove the seeds.
Press as much of the liquid out as you can and scrape out the seeds before adding more.
Place the strained mixture into the freezer for 1-3 hours, stirring every fifteen minutes. Make sure the scrape down the sides.
Remove from the freezer when it starts getting slushy.
Set up your ice cream as per the manufacturer's instructions. Pour the mix into the bowl and turn it on.
After twenty minutes, the sorbet should be nice and thick.
Scrape it out of the bowl into a sealed container and put it back in the freezer for four hours.
Serve it in small helpings at a time.
This month's recipe: Raspberry Sorbet!!
*Note, this recipe requires an ice cream maker.
Here's what you'll need:
15oz. frozen raspberries (frozen berries are less expensive and are frozen at peak ripeness, insuring they have the ideal flavor for cooking.)
1C. Sugar.
.75C. Water.
2tbs Light Corn Syrup.
1/2 Meyer Lemon.
Add the water and sugar to a pot on high heat and stir until the sugar is dissolved.
Allow to boil for about five minutes.
Pour the syrup in over the frozen berries in a food processor.
Squeeze the lemon into the mix.
And add the corn syrup.
Blend thoroughly. The hot simple syrup should have thawed the berries.
Run the mixture through a fine mesh sieve in small amounts at a time to remove the seeds.
Press as much of the liquid out as you can and scrape out the seeds before adding more.
Place the strained mixture into the freezer for 1-3 hours, stirring every fifteen minutes. Make sure the scrape down the sides.
Remove from the freezer when it starts getting slushy.
Set up your ice cream as per the manufacturer's instructions. Pour the mix into the bowl and turn it on.
After twenty minutes, the sorbet should be nice and thick.
Scrape it out of the bowl into a sealed container and put it back in the freezer for four hours.
Serve it in small helpings at a time.