Monday, August 22, 2016

Very Raspberry Sherbet in an instant!


Dear Summer,

Just stay. Will you? I'm going to miss my blazing afternoon strolls, the beads of sweat dripping down my back, the fresh herbs growing on my balcony and giant tomato plants that require more attention than a baby (don't quote me on that because I don't have kids - Lord help me.) Long days, dinner at 9pm, ice cream at 9:30pm, trail riding, berry hunting, lake swimming... I love them all.

I can do without the tricks your humidity plays on my Italian meringue and perfectly tempered chocolate. That's just not funny. But if I just make ice cream all day instead of baking, will you stay?

I'm going to keep making icy cold desserts to convince you to hang around.



The idea of Christmas baking, warm fuzzy holiday feelings, hot chestnuts, red stockings, cinnamon everything and novelty chocolate used to be enough to barely get me by. And boy do I love pumpkin... But I think I'm over it. Now all I think of is shivering, shrugged shoulders, stiff bones, indoor running, short days, dark mornings, too many layers, hot-cold-hot-cold, clunky boots, bad drivers and slush slush slush. Is this a case of the Mondays or what?!


Today's recipe for Very Raspberry Sherbet is such a cheat that it almost deserves a detention. It comes together in seconds and is so satisfying. You need only 2 ingredients and then the rest is up to your imagination. Add lemon juice, citrus zest, a bit of coconut cream, cinnamon, chocolate chips, a bit of frozen banana - oh that would be great!


Start with frozen raspberries and add half the amount by weight of condensed milk. That's it!

The ratio is always 2:1 and I usually make this in about 750mL batches. Sweetened condensed milk is a magical ingredient because it is a concentrated form of 3 major functional compounds - fat, sugar and protein. Not to mention it provides rich, creamy flavour. I find the sugar it contributes to be enough but feel free to add a bit more to your taste. The condensed protein content helps to prevent excessive crystallization so that this sorbet will be quite smooth with little effort. You'll find it will harden up rather solid straight from the freezer but just a minute at room temperature lends it the right amount of scoopable softness.

If you feel you need to hang onto the strings of Summer like I do, give this a go and prepare for some brain freeze.

xo
Christina.


Very Raspberry Sherbet
Makes about 750mL

400g frozen raspberries
200g sweetened condensed milk
1/2 tsp vanilla extract (optional)

Place raspberries, condensed milk and vanilla in a food processor and puree until very smooth. Stop the machine to scrape down the sides a few times.

Transfer to a container and freeze until firm. It will be very hard but will soften after just a minute for easier scooping. I like to serve this with some plain yogurt. So refreshing!

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