Raspberry Rose Sorbet recipe |
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02/15/2011
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Ingredients2 cups/500ml rose wine2/3 cup/130g white sugar 3 cups/340g raspberries, fresh or frozen DirectionsHeat the rose and sugar in a saucepan until it comes to the boil.Add the raspberries and let it cool to room temperature. Puree the mixture in a blender or food processor and then pass through a strainer to remove the seeds. Pour the mixture into a bowl/container and chill in the fridge until completely chilled. I usually make the mixture the day before if I'm going to use my ice-cream maker so that it has ample time to chill before churning. This ensures that it will freeze properly as it churns. If I'm doing it by hand I just chill it until cold and then stick it in the freezer. Whisk/beat with a electric hand beater after 1 hour, then every 30 minutes thereafter until the mixture is thick and smooth. This breaks up the ice crystals that form as it freezes and will result in a smooth texture in your final product. Because of the alcohol content the sorbet may take a little longer to freeze than other sorbets but the resulting texture is great. If it becomes very hard in your freezer, let it stand out for 5-10 minutes before scooping and serving. Recipe courtesy of Chocswirl, gluten free food blog. |
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avg rating: 2.72
votes: 65 |
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