Tuesday, 30 June 2009

What's Better than Raspberry Sherbet?

Raspberry sherbet with a Piña Colada core, of course!

In my first attempt at emulating Ina's ice cream bombe, I combined two of my favourite fruity flavours for a delicious, if melty, frozen treat. Both sherbets (different from sorbet by their milky content) are from David Lebovitz's Perfect Scoop.

Raspberry Sherbet
4 cups frozen raspberries
2 cups whole milk
1 cup sugar
1½ tsp. lemon juice
Blend in food processor, strain seeds and process in ice cream maker according to the manufacturer's instructions.

Piña Colada Sherbet
1 ripe pineapple, peeled, and cored (4 cups)
1 cup sugar
1 cup coconut milk
1 tbsp dark rum
1 tsp freshly squeezed lime juice
Cut the pineapple into chunks. Puree in a blender with the sugar, coconut milk, rum and lime juice until smooth. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Go ahead and sing the song... you know you want to.

The guy is bored at home, answers a personal ad and finds it is from his own "lovely lady". And there is a happy ending! What do you think would happen if you did that? Just sayin'.
Don't play with fire, eat ice cream instead.