Food recipes
Triple Berry Sorbet
Triple Berry Sorbet Ingredients: sugars, granulated water, bottled, generic strawberries, raw raspberries, raw blueberries, raw lemon juice, raw syrups, corn, light syrup, maple, canadian alcoholic beverage, distilled...
Triple Berry Sorbet
Ingredients:
sugars, granulated
water, bottled, generic
strawberries, raw
raspberries, raw
blueberries, raw
lemon juice, raw
syrups, corn, light
syrup, maple, canadian
alcoholic beverage, distilled, vodka, 80 proof
Directions:
To make the simple syrup, combine the 3 cups of water and 3 cups of sugar in a medium-sized saucepan.
Bring the mixture to a boil over medium heat, stirring to dissolve the sugar.
Simmer for 5 minutes, without stirring.
Remove the syrup from the heat and transfer it to a bowl to cool in the fridge.
Place the berries and lemon juice in a food processor or blender, and puree until smooth.
Once smooth, press the berry mix into a large bowl through a fine-mesh strainer or cheese cloth to remove the seeds (unless you desire a seedy sorbet, up to you).
Combine the strained puree with the corn syrup and 4 cups of simple syrup.
Stir in vodka at this point too (4 tablespoons of vodka are optional, it helps make it smoother and more scoop-able).
Place in the refrigerator until fully chilled (about 3 hours).
Make the sorbet according to the manufacturers directions for your ice cream maker.
Since it makes 2 quarts, you may need to make it in 2 batches.
The finished sorbet will be fairly soft.
Place it in the freezer to firm it up, if desired.
Adapted from King Arthur Flour.
Makes 2+ quarts.
Ingredients:
sugars, granulated
water, bottled, generic
strawberries, raw
raspberries, raw
blueberries, raw
lemon juice, raw
syrups, corn, light
syrup, maple, canadian
alcoholic beverage, distilled, vodka, 80 proof
Directions:
To make the simple syrup, combine the 3 cups of water and 3 cups of sugar in a medium-sized saucepan.
Bring the mixture to a boil over medium heat, stirring to dissolve the sugar.
Simmer for 5 minutes, without stirring.
Remove the syrup from the heat and transfer it to a bowl to cool in the fridge.
Place the berries and lemon juice in a food processor or blender, and puree until smooth.
Once smooth, press the berry mix into a large bowl through a fine-mesh strainer or cheese cloth to remove the seeds (unless you desire a seedy sorbet, up to you).
Combine the strained puree with the corn syrup and 4 cups of simple syrup.
Stir in vodka at this point too (4 tablespoons of vodka are optional, it helps make it smoother and more scoop-able).
Place in the refrigerator until fully chilled (about 3 hours).
Make the sorbet according to the manufacturers directions for your ice cream maker.
Since it makes 2 quarts, you may need to make it in 2 batches.
The finished sorbet will be fairly soft.
Place it in the freezer to firm it up, if desired.
Adapted from King Arthur Flour.
Makes 2+ quarts.