Nov 9, 2007

Berry Sorbet

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.

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