Рецепт Boysenberry Champagne Sorbet
Ингредиенты
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Инструкции
- Combine 3/4 c. water and sugar in a small saucepan; bring to a boil, stirring till sugar melts. Remove from heat, and cold completely.
- Position knife blade in food processor bowl; add in Boysenberries and remaining 1/4 c. water. Process till smooth. Strain and throw away seeds.
- Combine sugar-water mix, Boysenberry puree, and champagne. Pour mix into the freezer can of an ice-cream freezer, and freeze according to the manufacturer's directions. Spoon into a freezer-safe container; cover and freeze (ripen) 1 hour.
- Yield: 4 c. (serving size: 1/2 c.).