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Ingredientes
- 1Â 1/2 c. blueberries rinsed
- 2/3 c. sugar
- 3 c. Mulberries rinsed
- 1 Tbsp. lemon juice
- 1/4 c. water
Direcciones
- Makes 1 qt.
- Frequently stir the blueberries, the sugar, and 1/4 c. water over high heat till the berries begin to pop, 4-5 min.
- In a blender or possibly food processor, puree blueberry mix, Mulberries, and lemon juice. rub through a fine strainer into a bowl; throw away residue. Add in more sugar or possibly lemon juice if you like.
- Nest bowl in ice water; stir often till cool.
- Pour chilled puree into an ice cream maker. Freeze as directed by the maker till the sorbet is hard sufficient to scoop.
- Serve or possibly place in freezer till frzn harder.
- 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 mix into a stainless steel bowl, and place in the freezer. Let freeze till you have a 2-inch border of ice around the edge of the bowl - typically this takes 1 1/2 hrs or possibly so - then remove and scrape the frzn parts into the liquid middle, beating well with a whisk (or possibly even an electric beater, if you want a very smooth texture). Repeat, freezing this time around for about 30 to 50 min. Repeat 1 or possibly 2 times more, or possibly till it is of a consistency where you can scoop it loosely into a ball or possibly oval.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 838g | |
| Calories 821 | |
| Calories from Fat 20 | 2% |
| Total Fat 2.33g | 3% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 47mg | 2% |
| Potassium 999mg | 29% |
| Total Carbs 206.34g | 55% |
| Dietary Fiber 12.3g | 41% |
| Sugars 188.6g | 126% |
| Protein 7.67g | 12% |
