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Rhubarb Sorbet

500g rhubarb, trimmed, washed and cut into 2cm pieces
200g sugar
200ml sugar syrup (125ml of hot water added to 125g sugar and stirred until dissolved)

Mix the fruit and sugar together and place in a saucepan with a tight-fitting lid.
Place over a low heat and bring to a simmer, stirring often, until all the rhubarb is soft and tender.
Cool then purée.
Add enough of the sugar syrup to balance the tart acidity of the fruit so you get a nice sweet and sour flavour.
Taste continually, not too sweet and not too sour.
Churn in an ice-cream machine or freeze overnight and, using a metal scraper, smash up the frozen purée
and process in a food processor until it resembles creamy slushy snow. Pour
into a suitable container and place in the freezer covered with greaseproof
paper and a tight-fitting lid until ready for use.
Allow at least 3 hours in the freezer before scooping with an ice-cream scoop or use a large tablespoon.

Blackberry Sorbet
500g fresh blackberries, cleaned and destalked

1/2 cup sugar

1/2 cup water

2 egg whites

Put the whole berries in a food processor and whizz until mushed. Push this semi-liquid through a sieve to de-seed it. Make the sugar syrup by dissolving sugar in water, then boiling briskly for about 7 minutes; the liquid should be syrupy. Add the mushy blackberries and continue to boil for a minute or two longer. Leave this berry syrup to cool. Beat the egg white until very stiff. Fold the cold berry syrup through the whites. Now either freeze as instructed in an icecream machine or put in a shallow tray and freeze until crystals form around the outside, remove, beat smooth and return to freezer. Repeat this procedure three times.

Diagnosis Dec 1998 OMS Feb 2010 Retreat Feb 2012
Wonderful, I can't wait to try them! :D
Dx Dec 2008, DENIAL, OMS Jul 2011, Copaxone Nov 2011.
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