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IngredientsSorbet de Fraises et de Framboises A French Sorbet recipe to serve six 450g / 1lb of strawberries 450g / 1lb of raspberries 200g / 7ozs of sugar 275 ml / 1/2 pint of water only if using fresh fruit juice of 2 lemons. |
Hull the fruit. liquidize it or mash it so it will pass through a fine sieve to remove the pips.
Beat in the sugar until it is dissolved, add the water and strained lemon juice.
Then pour into a freezing container put it into the fridge and freeze for 40 mins.
Remove from fridge and beat with a silver fork or a wooden fork then freeze again for 4 hours.
Serve with sorbet biscuits the recipe is on the link on this web page.
Sauce aux fruits
fruit sauce recipe
fruit puree
sugar
arrowroot
Place the fruit puree in a sauce pan bring to the boil.
Add the sugar to taste and stir until the sugar is dissolved.
If the puree is very thin, thicken with 1 teaspoon of arrowroot for every 1/2 pint of puree.
Mix the arrowroot with a little fruit juice or water before adding it to the pan.
Bring to the boil and stir until the sauce clears.
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Solrbet recipe
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