3/4 cup Sugar
3/4 cup Water
3 Tbsp fresh Lemon Juice
1 1/4 cups fresh Raspberries
2 1/2 cups (1 lb) fresh Strawberries, hulled
2 Tbsp Framboise Liqueur, optional
In medium saucepan, combine sugar and water, bring to boil while
stirring, cook until syrup is clear. Stir in lemon juice; let cool, cover and refrigerate for 2 hours or
more. In a food processor puree the raspberries and push thru a sieve into
a large bowl; discard the seeds. Puree the strawberries, stir puree into the raspberry puree, and
stir in the chilled syrup.
Refrigerate for 1 hour or until thoroughly chilled.
Freeze in ice cream maker. Blend in Framboise Liqueur. Transfer into
container and freeze until firm.
stirring, cook until syrup is clear. Stir in lemon juice; let cool, cover and refrigerate for 2 hours or
more. In a food processor puree the raspberries and push thru a sieve into
a large bowl; discard the seeds. Puree the strawberries, stir puree into the raspberry puree, and
stir in the chilled syrup.
Refrigerate for 1 hour or until thoroughly chilled.
Freeze in ice cream maker. Blend in Framboise Liqueur. Transfer into
container and freeze until firm.
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