Brilliant pastry chef Paige Retus taught me how to make this wonderfully tart sorbet without the aid of an ice cream machine. I have been making it for years and years for all sorts occasions, but without fail at Thanksgiving. I didn’ know it could be improved upon, but the texture is even better with an ice cream machine. I like to serve this with dark chocolate cookies.
Yield: MAKES 1½ TO 2 PINTS ( More... )© Ken for MobiPre.COM | mobipre's posterous
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