Sorbet

 

This creamy dessert can be made with or without milk. To make it even smoother add 2 cups of cream just before freezing in the churn.

In a sauce pan, mix:

2 eggs, beaten.

1 Cup sugar or sugar substitute.

1 Tablespoon flour.

Add:

2 Cups of fruit puree.

1 Cup milk.

Cook over low heat; bringing the mixture to a boil that cannot be stirred down. Cook for additional 2 minutes. Add 1 Tablespoon of vanilla or a liqueur that will complement the fruit you're using. Chill for a few hours and then freeze in a churn for 30 minutes, or until thick. Serve immediately or freeze. If left too long in the freezer it will become very hard. Allow to thaw for a half hour before serving, if it has been allowed to freeze hard. 

This goes well over pound cake and is often served with fresh fruit and a sprig of mint as a garnish.

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