A snap to make, very tangy, intense berry flavor, lots of vitamins or shall I say antioxidants, in short, a dessert that you can indulge in without subterranean guilt feelings.
How aboutthis to end a big Easter meal?
- 20 ounces of frozen or fresh raspberries
- 12 ounces of cranberries (I used frozen)
- 1 cup of powdered sugar (or more according to taste)
For the chocolate garnishes:
- 1 1/2 ounces of dark chocolate (50 g.)
To make the chocolate decoration, melt the chocolate in a bowl in the microwave. Pour into a decorating bag and swirl wild designs onto a piece of parchment paper. Place the paper in the fridge and after 10 minutes it should be hard; peel off carefully and use on the sorbet or eat as is.
- Place the berries in a blender and purée the mixture. If you like, press the mixture through a sieve to discard all seeds. (I like the seeds so I kept them).
- Add the sugar and stir. One option is to make a syrup and stir into the purée. If you want to make a syrup, pour one cup of granulated sugar in a saucepan and add half of a cup of water; bring to a boil and stir until dissolved. Cool and mix into the mixture. Place the berries in the fridge overnight and the next day, pour into an ice-cream maker. If you don’t have an ice-cream maker, place into a food processor and pulse until the purée is the mixture of a granita or a slush. Eat immediately.
Guess what the fuzzy white stuff is all around (in the photo below)?
NOTE: If the taste of cranberries is too tart for you, you can boil them for a few minutes with one cup of granulated sugar and one cup of water in a saucepan until they “pop” (it takes about 5 minutes). Cool, then mix with the raspberries, adding extra sugar to taste. Purée, seed (if desired), refrigerate for one night, then transfer to the ice-cream maker.
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