This nearly colorless sorbet plays tricks with your taste buds. Is it a peach sorbet, a raspberry sorbet, or just delicious? You decide!
This nearly colorless sorbet plays tricks with your taste buds. Is it a peach sorbet, a raspberry sorbet, or just delicious? You decide!
2 cups fresh golden raspberries (regular raspberries are fine)
2 cups white peaches (peeled and pitted)
Juice of 1 orange
1 1/4 cups sugar
1/4 cup Grand Marnier
Gently rinse and towel dry raspberries and place in blender. Peel and remove the pit from about 6 white peaches to yeild 2 cups of fruit. Place juice from one orange in blender with 1 /14 cups of sugar. Purée fruit until smooth. Use a chinois or sieve to remove the raspberry seeds from the mixture. You may need to use a spatula to help force the purée through the holes.
Add 1/4 up of Grand Marnier to mixture and place in an ice bath to cool. Chill mixture in ice bath until colder than 45° F. Pour sorbet base into ice cream maker and freeze per your maker's instructions. Once sorbet has finished churning, transfer to dedicated, odor-free container to ripen in freezer for several hours.
Ingredients for Golden Raspberry and White Peach Sorbet.
Rinse raspberries in cold water.
Pat dry raspberries and remove any leaves or stems.
Pour raspberries into blender.
Juice 1 orange into blender.
Pit and peel peaches and add to blender.
Add 1 1/4 cups of sugar to blender.
Purée peaches and raspberries until smooth.
Pour purée through chinois or sieve to remove seeds.
Thick mixture may require a little coaxing to remove seeds.
Add 1/4 cup of Grand Marnier.
Chill mixture in ice bath until colder than 45° F.
Pour chilled sorbet base into ice cream maker and freeze according to your maker's instructions.
Churn until really thick; this still has a way to go.
Transfer sorbet to a dedicated, odor free container to ripen in the freezer for several hours.
Golden Raspberry and White Peach Sorbet.
Golden Raspberry and White Peach Sorbet.
