Seeing as it was Cinco De Mayo this week, I went to make my first margarita since being diagnosed with Celiac, and realized I had no idea what is in triple sec??? Is it gluten free? What about grand mernier (sp?)?
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2 replies to this topic
#2
kejohe
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Advanced Community Member
Posted 07 May 2004 - 04:27 PM
Both should be gluten free as they are distilled (hard) alcohols.
Here is a fantastic recipe for a triple sec spiked raspberry sorbet, for those of you with ice cream makers, there is also directions to make the same mixture into a sauce:
ingredients:
1 C sugar
8 oz water
1 # PLUS 2 oz raspberry puree (strained to remove seeds)
lemon juice, optional
1/2 C Triple Sec, optional
zest of 1 orange, optional
preparation:
heat the water and sugar until the sugar is completely dissolved. Add liqueur while mixture is hot to evaporate alcohol. Add remaining ingredients and cool over an ice bath. Once chilled, put into an ice cream machine and churn until mixture sets. Scrape into another chilled container and freeze.
For a sauce:
Simmer the mixture and reduce until desired consistency is reached. Cool to room temperature. Serve over vanilla ice cream, flourless chocolate cake or creme brulee.
If you can't find raspberry puree, just buy frozen raspberries, and simmer with 1/4 cup water until thawed and soft. Puree in a food processor and press through a strainer to remove seeds. If you don't mind the seeds, skip the straining part.
Here is a fantastic recipe for a triple sec spiked raspberry sorbet, for those of you with ice cream makers, there is also directions to make the same mixture into a sauce:
ingredients:
1 C sugar
8 oz water
1 # PLUS 2 oz raspberry puree (strained to remove seeds)
lemon juice, optional
1/2 C Triple Sec, optional
zest of 1 orange, optional
preparation:
heat the water and sugar until the sugar is completely dissolved. Add liqueur while mixture is hot to evaporate alcohol. Add remaining ingredients and cool over an ice bath. Once chilled, put into an ice cream machine and churn until mixture sets. Scrape into another chilled container and freeze.
For a sauce:
Simmer the mixture and reduce until desired consistency is reached. Cool to room temperature. Serve over vanilla ice cream, flourless chocolate cake or creme brulee.
If you can't find raspberry puree, just buy frozen raspberries, and simmer with 1/4 cup water until thawed and soft. Puree in a food processor and press through a strainer to remove seeds. If you don't mind the seeds, skip the straining part.
Kathleen
Son has been gluten-free since December 2001
Son has been gluten-free since December 2001
#3
Guest_Sibewill_*
Guest_Sibewill_*
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Posted 10 June 2004 - 03:12 PM
I see that celiac . com itself, and seemingly a majority of participants feel that distilled alcohol is safe. Does this apply to distilled alcohol of any origin? Like, say, Johnny Walker Blue or Green, or a safe gin? I just find it hard to sort through so much conflicting information, I read on some site a post from an individual who worked for Kelloggs who said something to the effect of: distilling would remove evidence of gluten but the problem causing protein-thing would remain. I guess the only people to really believe are other celiacs who would suffer the actual consequences. So any experiences with really good Scotch or any kind of gin? I sure don't miss beer any longer so I guess I can eventually get over this too if need be.
thanks,
Bill
thanks,
Bill
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