RFCJ RECIPE ARCHIVE
Posted by : Dandalion Dessert: Red Raspberry Sorbet - pareve
For those people who have an egg allergy, or want a dessert that is low fat and/or can be used with both meat and dairy meals, this recipe is from "Something Different for Passover" (The Chosen Cookbook Series) by Zell J. Schulman, Triad Publishing Co. 1986 (ISBN 0-937404-24-1 [pbk.]) Red Raspberry Sorbet (p.31) This is a French sherbet. Quite easy and elegant! It will keep up to 2 weeks in the freezer. 2/3 c. sugar 2 c. fresh strawberries (or 10-oz. pkg. frozen raspberries) 1/2 c. red raspberry syrup Grated peel of 1 orange 1 egg white (may substitute 1 cup heavy cream with a dairy meal) Processor 1. Combine sugar with 2/3 cup water in a saucepan and cook over medium heat until sugar dissolves (Don't let it come to a boil.) Let cool. 2. Insert metal blade, and process strawberries, red raspberry syrup, and grated orange peel for 1 minute. Add cooled syrup and process until mixture is smooth. Pour into metal container and freeze. 3. Several hours before serving, remove from the freezer. Break up to fit into work bowl. Process with metal blade, adding egg white or cream through the feed tube while machine is running. 4. Return to metal bowl, cover, and refreeze. Let soften a little before serving. Serves 6 to 8; double recipe for 12
