Sunday, January 07, 2007

More sorbet...

Given a successful first attempt (and this hot weather) it seemed fitting to make more sorbet. My 2nd effort fell short of expectations as the lychee lime sorbet ended up a granita, because of a miscalculation in the ratio of fruit to syrup- also the type of fruit affects the consistency. Pulp is good. So's the band.

Thus, in this latest attempt (scarred by previous mistakes) and blessed with the wonderful aid of 2 lovely assistants (thanks Gorgoroth & Sartorial), I present the Cranberry & Raspberry sorbet. It can also pass as a Cosmo (cosmopolitan) sorbet- with gin and lime. Just make sure the ratio of alcohol is enough to give it a kick but the mixture will still freeze.

The important steps...

- 3/4 cup of raspberries (fresh or frozen)
- 1 1/2 cups of frozen cranberries
- 1/4 cup lime juice
- 1 cup sugar syrup (made from 1 part caster sugar to 2 parts water, boiled until dissolved and allowed to cool)
- 1/2 a shot glass (or ~ 3 tbps) of gin

1. Blend fruit in a food processor (or if really ripe, like mangoes just mash with a fork- it's more fun)
2. Add sugar syrup slowly and gin and continue to pulse until combined. (At this point, sieve raspberry pips if you want, but I like crunching 'em- kinda like poppy seeds)
3.
Transport to a shallow tray with lid (or ice cream machine- don't need one really)
4.
Place in freezer for 1-2 hours and then with a fork/spoon agitate mixture to break up large crystals.
5.
Repeat once every 2 hours until mixture is frozen.

Note: The thicker the sugar syrup the silkier the sorbet consistency but be careful it doesn't become too sweet.

The steps can apply to just about any concoction: Mango and Mint use 2 ripe mangoes and 1 sprig of mint in blender. For lychee use 2 cups of fresh or canned fruit and and only 3/4 of the sugar syrup.

There are lots of options out there just waiting for you to have a go!

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