« Stuffed Chicken Breasts with Orzo Broccoli Pilaf | Main | Painting Adventures »

June 02, 2007


Feed You can follow this conversation by subscribing to the comment feed for this post.


Looks wonderful - that colour is so vibrant!

sandi @ the whistlestop cafe

I don't have a cute little ice cream freezer~ I have an old cranker that we never use.
Would this work with a freeze-stir-freeze... method?


The colour is incredible - I wonder if it would be as vibrant with one of those pale rosés? The taste was even better. Paul said today that it is the best one I've made from the book so far.

Sandi - this is the one that we have: http://www.amazon.com/Cuisinart-ICE-30BC-Indulgence-2-Quart-Automatic/dp/B0006ONQOC/ref=pd_bbs_sr_2/104-4936302-0699129?ie=UTF8&s=home-garden&qid=1180899480&sr=8-2 $80 is a great price!


If I remember correctly sorbets are treated slightly differently to icecream in that you only break up the crystals once or maximum twice during the freezing stage. Would that be correct?

I have a lovely recipe for a sparkling wine sorbet that is used as a palate cleanser between courses. It manages to retain some of the 'fizz' from the wine when eaten. Will email this to you (Jerry) if you want to give it a go?



I think that the difference is that sorbets are just juices and sugar (and in this case booze) while ice cream/gelato has cream/milk products.

I think that you could make this like a granita (ie in a pan in the freezer and breaking up the ice crystals periodicaly).

The sparkling wine sorbet sounds great - I'd like to try the recipe!


The comments to this entry are closed.

Blog powered by Typepad