Raspberry
& Cranberry Sherry Sorbet
Serves 8
1 pt per
serving
240g frozen
raspberries
600ml
cranberry juice drink
75g caster
sugar
4 tbsp sweet
sherry
Put frozen
raspberries, cranberry juice, sugar and sherry into a food processor or
liquidiser and blend for about 15 seconds.
Turn into a
rigid freezer container and freeze until almost solid. Turn out and beat
well to break up the ice crystals. Return to the freezer and freeze until
completely solid.
Before
serving, transfer to the fridge for about 15 mins to soften slightly.
Scoop into chilled dishes and serve at once.
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