Conference turris::cooks

    I don't have an answer to your question about the sugar, but here's
    another recipe.  This may appeal to those on lower cholesterol diets
    since it doesn't have any cream.  I haven't tried the recipe yet.
    It comes from my Miller Nurseries catalog, from which I purchased
    strawberry plants last year.  So far, although we've had lots of
    berries, we've managed to eat every one....
    
    LEMONY-STRAWBERRY SORBET
    
    2/3 cup sugar
    2/3 cup water
    2 1/2 pints ripe strawberries, pureed
    2 1/2 tablespoons orange flavored liquer (optional)
    2 tablespoons lemon juice
    1 teaspoon grated lemon rind
    
    Combine sugar and water in a saucepan over medium-high heat.  Stir
    until sugar is dissolved.  When syrup is very hot, but not boiling,
    remove from heat.  Cool; cover and chill.
    
    Combine syrup and remaining ingredients and blend well.  Process
    in an ice cream freezer following manufacturer's directions, or
    in the freezer -- pour sorbet in a metal cake pan and freeze until
    firm.  Remove from freezer and let partially thaw; beat until light
    and fluffy.  Turn into a container; cover and freeze until firm.
    Let sorbet stand 1 hour in refrigerator before serving.  Use sorbet
    within 24 hours (I don't imagine this would be difficult!).  Makes
    1 quart.
    
    I would guess that this type of dessert could be made from other
    fruits as well.  Kiwi fruits come to mind - wouldn't it be fun
    to make both strawberry and kiwi sorbet, and serve a scoop of
    each in a bowl!
    
    --Louise

  I have a question. This is slightly beyond the scope of this conference, but
I don't know where else to ask it.
  I can't eat sour cream. I recently ate at a fancy restaurant and they served
sherbet or sorbet (just one spoonful) as an appetizer. It sort of tasted like
sour cream, but I wasn't quite sure. Is there sherbet or sorbet on the market
(possibly not sold in stores) that has a significant amount of sour cream in it?
  Please copy me on your reply.

  I personally don't know of anything on the market, either retail or to
  restaurants, which has sour cream in it. Yogurt, of course, there's
  plenty of (if you're particularly sensitive to sour cream, you
  probably know better than anyone else whether it was in that appetizer
  or not).

  Some restaurants make their own ice creams and sorbets, and they can
  do whatever they want. It would be tricky to do it with sour cream,
  because it doesn't have a very appetizing texture when frozen, even in
  small quantities. Creme fraiche might work better, but would still be
  unusual. Can you tell us the restaurant?

    Does anyone out there have a recipe for Ginger Sorbet?  I'd appreciate
    your sending it to me if you would, at us1rmc::"[email protected]".
    
    Thanks...
    
    jeremy

    ! ! ! ! ! ! ! ! ! !
    

    
    
     Rep .4  Jeremy
    
        >>> Does anyone out there have a recipe for Ginger Sorbet?
    
    
          2 Cups water
          8-10 1/8" slices of fresh ginger
          1/2 to 1 Cup sugar
          2 egg whites beaten to stiff peaks
    
    	  Bring the water to a boil and add the ginger and sugar. Vary 
         the amount of the sugar by how sweet you want the sorbet. Let
    	 the mixture simmer over heat for about 5 minutes. Remove and
    	 allow to cool to room temperature. Strain the mixture through
     	 a chinios or fine sieve and refrigerate until very cold.
    
    	  Fold the beaten egg whites into the ginger syrup and freeze
    	 in an ice cream maker according to the directions. Garnish
       	 the sorbet with julienne slices of candied ginger.
    
    
         -mike
    

    Oooooo Mike, that sounds so good!  Thanks!
    
    jeremy

    Question 1:
    
    In 278.1 is it recommended to use this sorbet within 24 hours. Why?
    If it has sugar, liqueur AND lemon juice in it, surely that would be
    enough preservative??
    
    Just wondering cos I plan to make this on the wekeend, but don't expect
    it will be all eaten within that time frame.
    
    Thanks,
    ~Sheridan~

    Question 2:
    
    I wanna make italian gelato. It has to be simliar to sorbet in that it
    has no cream, but I think it also has egg-whites? Can someone PLEASE
    help? I think I asked this before, but haven't had any luck. this
    summer more than EVER I'm becoming a gelato maniac and would LOVE to
    make it at home.
    
    Thanks in advance,
    ~Sheridan~
    

      3528  SNOC02::MASCALL      11-MAY-1992     3  GELATO

    Sorbets made with liquor tend to break down fairly quickly.  After a
    couple of days you end up with flavored ice rather than the softer
    texture of a sorbet.
    

    re: -2
    Yes, I know, I wrote that note.
    Any further help?
    Prrrrrrlease?
    ~S~