Posted 07 May 2004 - 07:45 AM
Posted 07 May 2004 - 04:27 PM
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:
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
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.
Son has been gluten-free since December 2001
Posted 10 June 2004 - 03:12 PM
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users