Thursday, April 22, 2010

Mixed Berry Sorbet

A vibrant, raspberry-coloured, icy dessert. Refreshing after a full meal. Serve with fresh berries or sliced kiwifruit.

What you need:

* Water 1 1/4 cups - 300 mL
* Granulated sugar 1/4 cup - 60 mL
* Frozen mixed berries 2 cups - 500 mL
* Water 3 tbsp. - 50 mL
* Orange-flavoured liqueur 2 tbsp. - 30 mL (such as Grand Marnier)
* Lemon juice 2 tsp. - 10 mL
* Egg whites (large) 2

Heat and stir first amount of water and sugar in small saucepan on medium for about 2 minutes until sugar is dissolved. Bring to a boil on medium-high. Boil gently for 10 minutes. Cool.

Combine berries and second amount of water in medium saucepan. Cook on medium for about 3 minutes, stirring occasionally, until berries are softened and broken up. Press through sieve into medium bowl. Discard seeds. Add berries to sugar mixture.

Add liqueur and lemon juice. Stir well. Spread evenly in ungreased 1 1/2 quart (1.5 L) shallow baking dish. Freeze for about 2 hours until almost firm.

Beat egg whites in separate medium bowl until soft peaks form. Scrape frozen berry mixture into egg whites. Fold until no white streaks remain. Spread evenly in same baking dish. Freeze for about 2 hours until firm. Scrape mixture into blender or food processor. Process until smooth. Spread evenly in same baking dish.
Cover. Freeze for about 2 hours until firm. Serves 4.

1 serving: 118 Calories; 0.3 g Total Fat (0 g Mono, 0.1 g Poly, 0 g Sat); 0 mg Cholesterol; 24 g Carbohydrate; 3 g Fibre; 2 g Protein; 28 mg Sodium

Reprinted with Permission by; Company's Coming -
And remember April 23rd (tomorrow) is the last day to enter into the draw for the Personal Blender - see details below.

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