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Joined: Apr 2006
Sure 'nuf. We usually juice the plums in those old double-decker steamers...last year we had over 4 gallons. This is the basic recipe I use for all my sorbets. I use the Limoncello because of the intense lemon flavor.
Here is another basic recipe I use. The granita is not as fine an ice, but equally delicious:
* Exported from MasterCook *
Basic Granita Formula
Recipe By : Bill
Serving Size : 4 Preparation Time :0:00
Categories : Desserts-Ices
Amount Measure Ingredient -- Preparation Method
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3 cups fruit juice
1/2 cup sugar
1 cup water
2 teaspoons fresh lemon juice
In a medium saucepan, combine the sugar and water and bring to a boil, stirring until the sugar dissolves. Let cool. Stir in the fruit juice and pour into a chilled 9- x 13-inch metal pan. Place in the freezer and freeze, stirring every 30 minutes until the mixture is firm.
Yields 4 cups.
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* Exported from MasterCook *
Basic Sorbet
Recipe By : Bill
Serving Size : 0 Preparation Time :0:00
Categories : Desserts-Ices
Amount Measure Ingredient -- Preparation Method
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1 cup simple Sugar Syrup
1 1/2 cups juice
3 tablespoons Limoncello
Mix chilled simple syrup and juice together; add Limoncello. Stir to combine and chill thoroughly. You can chill in the freezer for 15 to 20 minutes but not long enough for any ice crystals to form; then stir thoroughly and pour into the running ice cream machine. It will reach the soft sorbet consistency much quicker.
Don't wait too long to tell someone you love them.
Billy