Berry slush
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Berry slush
  Dessert  
Last updated 6/12/2012 1:08:26 AM. Recipe ID 34929. Report a problem with this recipe.
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      Title: Berry slush
 Categories: Dessert
      Yield: 4 Servings
 
      2 qt Fresh berries; about
           -(raspberries or
           -loganberries or marion
           -berries or blackberries)
    1/4 c  Sugar; about
 
  From: marcy@sqwest.wimsey.bc.ca (Marcy Thompson)
  
  Date: Tue, 20 Jul 1993 17:48:20 GMT
  
  Get about 2 quarts of fresh berries (raspberries or loganberries or
  marion berries or blackberries). Sprinkle about 1/4 cup sugar over
  them and let them sit for a couple hours. This will leech much of the
  juice out of them. Pour off the juice and press the berries through
  cheesecloth. Bring the liquid to a boil and reduce (stirring all the
  while) by about half. Freeze. This makes under a quart of slush.
  Since it hasn't been emulsified, it isn't as smooth as the first
  recipe, but the berry taste is very very intense. (You can emulsify
  it by cooling the liquid and adding an egg white, but this seems to
  cut into the taste more then you might expect.)
  
  REC.FOOD.RECIPES ARCHIVES
  
  /DESSERTS
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe




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Recipe ID 34929 (Apr 03, 2005)

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