ice cream and sorbet maker image
Q. I have berries but no ice cream maker and I really REALLY want some dessert.
Answer
Strawberry Sorbet
1 pint strawberries -- fresh *
1/4 cup honey
3/4 cup orange juice
egg whites
1/2 cup milk
1 tablespoon honey
or fresh raspberries ( about 2 cups)
Remove hulls from berries. In a blender container, place berries, orange juice, milk, and 1/4 c honey. Cover; blend 1 minute or until smooth.
(If desired, strain raspberry mixture to remove seeds.) Pour mixture into 9x9x2-inch pan. Cover; freeze 2 to 3 hours or until almost firm.
In a mixer bowl beat egg whites with electric mixer on medium speed until soft peaks form. Gradually add 1 T honey, beating on high speed until stiff peaks form. Break frozen mixture into chunks; transfer frozen mixture to chilled large mixer bowl. Beat with electric mixer until smooth. Fold in egg whites. Return to pan. Cover; freeze 6 to 8 hours or until firm.
To serve, scrape across frozen mixture with spoon and mound in dessert dishes.
Cherry Pie SorbetRecipe courtesy of the Cherry Marketing Institute
Makes 6 servings; about 3 cups
1 (21-ounce) can cherry pie filling and topping
3/4 cup frozen cherry juice blend concentrate, defrosted, undiluted
2 tablespoon fresh lemon juice
1/2 teaspoon grated lemon peel
1/2 teaspoon almond extract(optional)
Toppings
Mini semisweet chocolate chips
Toasted slivered almonds
Put cherry pie filling, cherry juice blend concentrate, lemon juice, lemon peel and almond extract in the container of an electric blender or food processor. Cover and process 15 to 20 seconds, or until smooth.
Pour mixture into a 9-inch square pan or other shallow container. Cover with aluminum foil and freeze overnight. (Mixture becomes slushy, but never freezes firm.)
Stir cherry mixture with a fork before serving. Scoop into serving bowls and garnish with toppings. Store remaining cherry sorbet in freezer.
Strawberry Sorbet
1 pint strawberries -- fresh *
1/4 cup honey
3/4 cup orange juice
egg whites
1/2 cup milk
1 tablespoon honey
or fresh raspberries ( about 2 cups)
Remove hulls from berries. In a blender container, place berries, orange juice, milk, and 1/4 c honey. Cover; blend 1 minute or until smooth.
(If desired, strain raspberry mixture to remove seeds.) Pour mixture into 9x9x2-inch pan. Cover; freeze 2 to 3 hours or until almost firm.
In a mixer bowl beat egg whites with electric mixer on medium speed until soft peaks form. Gradually add 1 T honey, beating on high speed until stiff peaks form. Break frozen mixture into chunks; transfer frozen mixture to chilled large mixer bowl. Beat with electric mixer until smooth. Fold in egg whites. Return to pan. Cover; freeze 6 to 8 hours or until firm.
To serve, scrape across frozen mixture with spoon and mound in dessert dishes.
Cherry Pie SorbetRecipe courtesy of the Cherry Marketing Institute
Makes 6 servings; about 3 cups
1 (21-ounce) can cherry pie filling and topping
3/4 cup frozen cherry juice blend concentrate, defrosted, undiluted
2 tablespoon fresh lemon juice
1/2 teaspoon grated lemon peel
1/2 teaspoon almond extract(optional)
Toppings
Mini semisweet chocolate chips
Toasted slivered almonds
Put cherry pie filling, cherry juice blend concentrate, lemon juice, lemon peel and almond extract in the container of an electric blender or food processor. Cover and process 15 to 20 seconds, or until smooth.
Pour mixture into a 9-inch square pan or other shallow container. Cover with aluminum foil and freeze overnight. (Mixture becomes slushy, but never freezes firm.)
Stir cherry mixture with a fork before serving. Scoop into serving bowls and garnish with toppings. Store remaining cherry sorbet in freezer.
No comments:
Post a Comment