SORBETS
Pear and Vanilla Sorbet
Makes approximately 1 quart
Ingredients
¾ cup Simple Syrup
1 vanilla bean, split and seeds scraped
2 pounds soft pears (2 cups pear juice)
2 tablespoons lemon juice
1 egg white (whisked until light and fluffy)
METHOD
1.Combine Simple Syrup and vanilla bean and seeds in a saucepan and simmer for 2 minutes. Remove from heat and allow to cool. Refrigerate until needed.
2.Peel and core pears. Blend or process until pureed. Push mixture through a fine mesh strainer and discard pulp. You will need 1 pint of juice.
3.Discard vanilla bean and combine vanilla Simple Syrup, pear juice and lemon juice and pour into the ice cream bowl. Add beaten egg white to pear mixture. Set ice cream maker to SORBET setting and churn.
4.Once mixture is frozen transfer to a freezer safe container and freezer for up to 1 week.
38
Raspberry Sorbet
Makes approximately 1 quart
Ingredients
3 cups frozen raspberries (weight 11oz)
1 cup Simple Syrup
1 tablespoon lime juice
1 egg white - optional (whisked until light and fluffy)
METHOD
1.Place raspberries in a bowl and allow to thaw. Blend or process raspberries and their juices until smooth. Push mixture through a fine mesh strainer to remove seeds.
2.Combine raspberry puree, lime juice and Simple Syrup and pour into the ice cream bowl. If used, add beaten egg white to raspberry mixture. Set ice cream maker to SORBET setting and churn.
3.Once mixture is frozen transfer to a freezer safe container and freezer for up to 1 week.
BCI600XL_IB_E12_FA.indd 38 | 7/02/12 2:58 PM |