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Raspberry Sorbet
2
1
1
1
cups water
cup granulated sugar
(10 ounce) package frozen raspberries
/3 cup lemon juice
Pinch of salt
1
to 2 tablespoons Kirsch
Combine water and sugar in saucepan. Stir over high heat to dissolve the sugar. Bring to a boil; reduce
heat and let boil for 5 minutes without stirring. Remove from heat and let cool at room temperature.
Strain juice from berries to make 2/3 cup; discard berries. Stir in lemon juice and salt. Pour into a
shallow 9−inch square metal pan. Place in freezer and freeze until firm throughout.
Remove from freezer. Break up with a wooden spoon; beat with mixer or in food processor until free of
lumps. Stir in Kirsch. Freeze until firm again.
Raspberry Sorbet
154
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