Rick eastes's berry sorbet
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Rick eastes's berry sorbet
Last updated 6/12/2012 1:20:27 AM. Recipe ID 52202. Report a problem with this recipe.
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      Title: Rick eastes's berry sorbet
 Categories: Desserts
      Yield: 6 Servings
      2 c  Blackberries,rinsed/drained
      2 c  Raspberries,rinsed/drained
    1/2 c  Powdered fructose
    1/2 c  Water
      2 tb Lime juice
           Black-raspberry liqueur
  Rick Eastes travels to Chile routinely to arrange for shipping that
  country's seasonal fruits here. It's summer in Chile now, so his Berry
  Sorbet is seasonal, sort of. In it he uses fructose. Not because this
  sugar is more easily digested by some people, but because he had some
  on the shelf the day he ran out of granulated sugar. If you've run
  out of fructose, you can use granulated sugar it its place.
  ============== ===
  * - optional
  ============== ===
  1. In a 2-3 quart pan, combine the 2 cups of blackberries and
  raspberries, fructose, water, and lime juice. Bring to a boil over
  high heat, stirring often. Then reduce heat and simmer until
  blackberries mash redily, 3-4 minutes. Whirl mixture, a portion at a
  time, in blender or food processor until smoothly pureed. To remove
  seeds, rub puree through a fine strainer into a bowl.
  2. Pour puree into a 9-10" square metal pan. Cover airtight and freeze
  until firm, at least 8 hours or up to 2 weeks.
  3. Frozen sorbet has an icy texture. If you like a softer texture,
  break frozen sorbet into chunks and beat with a mixer until slushy;
  serve at once or return to freezer up to 1 hour. Top servings of
  sorbet with additional berries and liqueur to taste (1-2 tablespoons
  per portion). Makes about 3 cups.

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Recipe ID 52202 (Apr 03, 2005)

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