PRIZE T E S T E D RECIPES* $200 W IN N ER
J ill Zahniser,ST.PAUL,M N
FROZEN DESSERTS CATEGORY, AUGUST 2009
RASPBERRY-PEAR SORBET
'A
cup sugar
i
pint fresh raspberries
1
medium pear, peeled,
cored,andcutup
’/3
cup lime juice
1
Tbsp. pear liqueur or
vodka (optional)
7
s
tsp. salt
Fresh raspberries (optional)
1. For simple syrup, in small saucepan bring 1 cup
water
and the sugar to boiling, stirring to dissolve
sugar. Reduce heat. Simmer, uncovered, 3 minutes.
Remove from heat. Place in refrigerator to cool.
2.
Meanwhile, for puree, in food processor combine
the
1
pint raspberries, pear, lime juice, pear liqueur,
and salt. Cover; process 30 seconds or until smooth.
Strain mixture through fine-mesh sieve to remove
seeds; discard seeds. Stir in chilled simple syrup.
3.
Spread mixture in an 8x8x2-inch baking pan.
Cover; freeze 4 hours or until solid. Break up
mixture with a fork; place in food processor. Cover;
process 30 seconds or until smooth. Transfer to
1
-quart freezer container; cover and freeze sorbet
6
to
8
hours or until solid. To serve, let stand at room
temperature 5 minutes before scooping. Serve with
additional raspberries.
M AKES
6
(72-C U P ) SERVINGS.
G r a n d P r i z e Th e best recipe of the year w ill be awarded a suite
of appliances from Frigidaire worth up to $10,000. See
page
799 for details.
p h o to s B LA IN E M O A T S fo o d s ty lin g GREG LU N A
