With red wine and fresh herbs!
Ohmy I was beyond thrilled when this came out well (I was going in to it quite blindly). I've stolen my mother's ice cream maker and it's an old Krups model but it worked like a charm. I didn't have instructions on how to operate it so thankfully there is really only one fail proof way: freeze the bowl, pour in the mixture, place the top on with the blade and press a button and 15 minutes later I had sorbet. Here is what I used:
1 1/2 cups fresh raspberries
1 1/2 cup water
1/4 cup red wine
1 cup sugar
5 dried hibiscus flowers
lemon zest
fresh thyme and sage
A lot of recipes I looked at mentioned equal parts water and sugar but even with a bit more water in mine I thought it could have been a lot less sweet, and you could easily use splenda as a substitute. The hibiscus is optional, the taste was a nice "kiss" really, as was the wine. I just had these lying around and figured I throw them in. The lemon zest makes a nice difference and the herbs gave the sorbet a silky, earthy backend to it which compliments the sweet and tangy flavors. Here is what I did:
Heat water, sugar, wine, hibiscus flowers, lemon zest and herbs in a pot. When the sugar dissolved I lowered the heat and added the raspberries and mashed them up in the pot. This differs from many recipes that simply call for the berries to be blended and then strained. I thought heating it may bring out the flavors and I wasn't in the mood to clean a blender. I then strained the mixture (which wasn't too graceful), chilled it and churned it up in the ice cream maker. As a huge sorbet junky, my husband went bananas over it and I am happy to have found a more economical way of stocking the freezer.
ليست هناك تعليقات:
إرسال تعليق