Nectarine Gewurztraminer Sorbet Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Ripe nectarines, sliced, melon should weigh about 3 1/2 lbs
3/4 cup: Gerwurztraminer, or Johannisberg Riesling, grated
3 tbsp: Lemon juice,
3 tbsp: Sugar,
Directions:
Makes 1 quart.
Mix nectarine slices with lemon juice. Whirl, a portion at a time, in a
blender or food processor until very smooth. Return puree to bowl.
Add the wine, sugar to taste, and more lemon juice, if desired.
Nest bowl in ice water; stir often until cold, 5-10 minutes.
Pour chilled puree into an ice cream maker. Freeze as directed by the maker
until the sorbet is firm enough to scoop.
Serve or place in freezer until frozen harder.
Per serving: 722 Calories; 4g Fat (6% calories from fat); 9g Protein; 150g
Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 9 Fruit; 2 1/2
Other Carbohydrates
NOTES : In the freezer, sorbet gets very hard. To serve, thaw partially,
break into chunks, and beat to a slush with a mixer.
To freeze sorbets without an ice cream maker:
Pour the cooled sorbet mixture into a stainless steel bowl, and place in
the freezer. Let freeze until you have a 2-inch border of ice around the
edge of the bowl --- typically this takes 1 1/2 hours or so --- then remove
and scrape the frozen parts into the liquid middle, beating well with a
whisk (or even an electric beater, if you want a very smooth texture).
Repeat, freezing this time around for about 30 to 50 minutes. Repeat 1 or 2
times more, or until it is of a consistency where you can scoop it loosely
into a ball or oval.
Recipe by: Sunset Magazine, August 1998
Posted to EAT-LF Digest by "Ellen C." on Aug 27, 1998,
converted by MM_Buster v2.0l.
Source from luhu.jp
Mix nectarine slices with lemon juice. Whirl, a portion at a time, in a
blender or food processor until very smooth. Return puree to bowl.
Add the wine, sugar to taste, and more lemon juice, if desired.
Nest bowl in ice water; stir often until cold, 5-10 minutes.
Pour chilled puree into an ice cream maker. Freeze as directed by the maker
until the sorbet is firm enough to scoop.
Serve or place in freezer until frozen harder.
Per serving: 722 Calories; 4g Fat (6% calories from fat); 9g Protein; 150g
Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 9 Fruit; 2 1/2
Other Carbohydrates
NOTES : In the freezer, sorbet gets very hard. To serve, thaw partially,
break into chunks, and beat to a slush with a mixer.
To freeze sorbets without an ice cream maker:
Pour the cooled sorbet mixture into a stainless steel bowl, and place in
the freezer. Let freeze until you have a 2-inch border of ice around the
edge of the bowl --- typically this takes 1 1/2 hours or so --- then remove
and scrape the frozen parts into the liquid middle, beating well with a
whisk (or even an electric beater, if you want a very smooth texture).
Repeat, freezing this time around for about 30 to 50 minutes. Repeat 1 or 2
times more, or until it is of a consistency where you can scoop it loosely
into a ball or oval.
Recipe by: Sunset Magazine, August 1998
Posted to EAT-LF Digest by "Ellen C."
converted by MM_Buster v2.0l.
Source from luhu.jp