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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.
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BCI600XL_IB_E12_FA.indd 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.
7/02/12 2:58 PM
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