Cool treat

The se­cret to an ul­tra-chill sor­bet is all in the pectin

The Mercury (Pottstown, PA) - - FOOD -

Be­cause this small amount froze so rapidly, there wasn’t enough time for large ice crys­tals to grow; mix­ing this su­per­chilled mix­ture into the larger base en­cour­aged the growth of sim­i­larly small crys­tals, for a fine-tex­tured re­sult.

We also added pectin in ad­di­tion to the berries’ nat­u­ral amount to give the sor­bet sta­bil­ity in and out of the freezer. If us­ing a can­is­ter-style ice cream ma­chine, be sure to freeze the empty can­is­ter for at least 24 hours and prefer­ably 48 hours be­fore churn­ing.

For self-re­frig­er­at­ing ma­chines, pre-chill the can­is­ter by run­ning the ma­chine for 5 to 10 min­utes be­fore pour­ing in the sor­bet mix­ture. Let the sor­bet sit at room temperature for 5 min­utes to soften be­fore serv­ing.

Fresh or frozen berries may be used. If us­ing frozen berries, thaw them be­fore pro­ceed­ing.

Rasp­berry Sor­bet

Serv­ings: 8 Start to finish: 6½ hours

IN­GRE­DI­ENTS

1 cup wa­ter 1 tea­spoon pow­dered pectin such as sugar-less Sure-Jell 1/8 tea­spoon salt 1¼ pounds (4 cups) raspberries

½ cup (3½ ounces) plus 2 ta­ble­spoons or­ganic sugar

¼ cup light corn syrup

IN­STRUC­TIONS

Heat wa­ter, pectin, and salt in medium saucepan over medium-high heat, stir­ring oc­ca­sion­ally, un­til pectin is fully dis­solved, about 5 min­utes. Re­move saucepan from heat and let cool slightly, about 10 min­utes.

Process raspberries, sugar,

corn syrup, and cooled wa­ter mix­ture in food pro­ces­sor un­til smooth, about 30 se­conds. Strain puree through fine-mesh strainer into bowl, press­ing on solids to re­move seeds and pulp (you should have about 3 cups puree); dis­card solids. Trans­fer 1 cup puree to small bowl and place re­main­ing puree in large bowl; cover both bowls with plas­tic wrap. Place large bowl in re­frig­er­a­tor and small bowl in freezer and chill for at least 4 hours or up to 24 hours. (Small bowl will freeze solid.)

Re­move puree from re­frig­er­a­tor and freezer. Us­ing tines of fork, scrape frozen puree into large bowl with chilled puree. Stir oc­ca­sion­ally un­til frozen puree has fully dis­solved.

Trans­fer mix­ture to ice cream ma­chine and churn un­til mix­ture re­sem­bles thick milk­shake and light­ens in color, 15 to 25 min­utes. Trans­fer to air­tight con­tainer and freeze un­til firm, at least 2 hours or up to 5 days. Serve.

Nu­tri­tion in­for­ma­tion per serv­ing: 108 calo­ries; 4 calo­ries from fat; 0 g fat ( 0g sat­u­rated; 0 g trans fats); 0 mg choles­terol; 49 mg sodium; 28 g car­bo­hy­drate; 4 g fiber; 23 g sugar; 1 g pro­tein.

For more recipes, cook­ing tips and in­gre­di­ent and prod­uct re­views, visit https://www.amer­i­c­as­testk­itchen.com . Find more recipes like Rasp­berry Sor­bet in “Ve­gan For Ev­ery­body.”

STEVE KLISE — AMER­ICA’S TEST KITCHEN VIA AP

This un­dated photo pro­vided by Amer­ica’s Test Kitchen in May 2018 shows rasp­berry sor­bet in Brook­line, Mass. This recipe ap­pears in the cook­book “Ve­gan For Ev­ery­body.”

AMER­ICA’S TEST KITCHEN VIA AP

This im­age pro­vided by Amer­ica’s Test Kitchen in May 2018 shows the cover for the cook­book “Ve­gan For Ev­ery­body.” It in­cludes a recipe for rasp­berry sor­bet.

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