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Date: | Sun, 18 Jun 2000 12:21:24 -0700 |
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This series of recipes was in our local Sunday paper. I thought some of
you might want to try these milk free treats. We plan to do so this
week.
Credit goes to Gannett News Service
Deborah
Fruit Puree Sorbet
Prepare 2 cups of smooth fruit puree, such as raspberry, strawberry,
blueberry, peach, mango, papaya, nectarine or melon. Make a syrup by
boiling 1/4 cup sugar in 2/3 cup water until sugar is melted. Stir into
the puree. Refrigerate until mixture is cold. The freeze the sweetened
puree in an electric sorbetiere machine or a food processor. Makes 1
quart.
Chocolate Sorbet
2 cups water
1 cup sugar
1 cup unsweetened cocoa powder, best possible quality
Combine ware and sugar in a saucepan over medium heat. Stir until sugar
dissolves. Whisk in the cocoa and bring to a simmer. Simmer for 3
minutes, stirring constantly. Remove from heat, pour through a fine
strainer into a bowl. chill in refrigerator for 2 hours. Stir the
cooled mixture, then freeze in 1 or 2 batches in your ice cream machine
according to manufacturer's directions. when finished the sorbet will
be soft but ready to eat. For firmer sorbet, transfer to a freezer safe
container and freeze at least 2 hours. Makes about 3 cups.
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