http://gourmandeinthekitchen.com/2012/raspberry-lychee-sorbet-champagne-recipe/
Ingredients
1 ½ cups/280g frozen raspberries
1 can (20 oz/565g) can of lychees packed in their own juices
A few drops of rosewater
Purée the raspberries with the lychees and their juices in a high speed blender or food processor until smooth.
Scrape the purée through a fine sieve into a bowl; pressing to discard the seeds.
Stir a couple drops of rosewater into the raspberry/lychee purée and pour into ice cream maker.
Freeze according to the manufacturer’s instructions until set, about 25-30 minutes.
Transfer the sorbet to a plastic container and freeze until completely set and firm, about 1 hour.
To make the floats: Place a small scoop of the sorbet into a glass.
Slowly pour the Champagne over the sorbet. Garnish each glass with fresh raspberries, if desired.
Serve immediately.
Ingredients
1 ½ cups/280g frozen raspberries
1 can (20 oz/565g) can of lychees packed in their own juices
A few drops of rosewater
Purée the raspberries with the lychees and their juices in a high speed blender or food processor until smooth.
Scrape the purée through a fine sieve into a bowl; pressing to discard the seeds.
Stir a couple drops of rosewater into the raspberry/lychee purée and pour into ice cream maker.
Freeze according to the manufacturer’s instructions until set, about 25-30 minutes.
Transfer the sorbet to a plastic container and freeze until completely set and firm, about 1 hour.
To make the floats: Place a small scoop of the sorbet into a glass.
Slowly pour the Champagne over the sorbet. Garnish each glass with fresh raspberries, if desired.
Serve immediately.
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