FOOD

Macclesfield Express - - LEISURE - AN­DREW NUT­TER

RASP­BERRY SOR­BET

SOR­BET is the ul­ti­mate palate cleanser in-be­tween cour­ses of a grand din­ner, or more so now just served as a re­fresh­ing dessert at the end of a meal.

It’s sim­ply a water­based ice made with­out dairy prod­ucts or egg yolks, but some recipes do con­tain egg whites.

When I make sor­bet I gen­er­ally put fruits that are slightly over-ripe as I feel us­ing top grade fruits for purée­ing them up is such a waste, plus, over-ripe berries are cheaper!

IN­GRE­DI­ENTS (Makes ap­prox­i­mately 1 litre) ●● 375ml stock syrup – made by dis­solv­ing 250g sugar in 250ml wa­ter with half a vanilla pod in a pan, bring to the boil then re­move from the heat and leave to in­fuse un­til cool. ●● 450g rasp­ber­ries ●● Juice of two le­mons Method: 1. To make the sor­bet – place the cool stock syrup in a food pro­ces­sor, add the rasp­ber­ries and le­mon and blend to a pulp. Pass through a sieve. 2. Place in an ice-cream ma­chine and churn ac­cord­ing to the ma­chines guide­lines un­til smooth and firm, serve straight away or place in the freezer – try and eat within a few days oth­er­wise it will lose its smooth con­sis­tency and have formed into ice crys­tals. Straw­berry Sor­bet Don’t like rasp­ber­ries?

Just re­place the same quan­tity of rasp­ber­ries with straw­ber­ries in the above recipe and hey presto, you’ve now got your­self straw­berry sor­bet!

Nut­ters Res­tau­rant, Eden­field Road,

Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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