Making sorbet with the minimal amount of sugar 6190

On Wed 10 Aug 2005 01:21:38p, Ophelia wrote in rec.food.cooking:

You're very welcome. There are two other sorbets that I especially like. One I actually use the same basic recipe with slight variations. Crush and gently heat enough black or red raspberries to yield the same amount of juice (put fruit through food mill). Omit the zest and lemon juice. To the black raspberries, add 1-4 cup Chambord liqueur; to the red raspberries, add 1-4 cup Framboise liqueur. Continue with remaining recipe.

The other I rarely have a chance to make because I can almost never find the fruit... Crush and heat enough black or red currants to yield at least 3 cups of juice when put through jelly bag. (Reserve a tablespoon or so of the seeds to add in when freezing.) Combine juice with 1-1-4 cups superfine (castor) (or to taste) sugar and bring to a slow simmer, just long enough for the sugar to be completely dissolved. Chill overnight. Omit simple syrup, zest, and lemon juice. Add 1-4 cup Creme De Cbuttis to the black currant. I don't add any liqueur to the red currant. Follow remaining procedure as in original recipe.

That's pretty much the extent of my sorbet efforts. I tried kiwi sorbet once, but it had a wretched texture!

Enjoy!

-- Wayne Boatwright *À*

Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974