Berry and Pear Sorbet
Ingredients
- Ingredients
- 200 grams Strawberries
- 200 grams Raspberries
- 100 grams Blueberries
- 100 grams Blackberry
- 2 Tbsps sugar
- 2 Tbsps Grand Marnier (to taste)
- For the berry sorbet
- 150 grams sugar
- 200 grams Strawberries
- 100 grams Blueberries
- 200 grams Raspberries
- 2 Tbsps lemon juice
- 200 milliliters Sparkling wine
- For the pear sorbet
- 125 grams sugar
- 125 milliliters Pear juice
- 600 grams Pear
- juice of lemons
- 4 centiliters Pear brandy
- 1 egg white
Preparation steps
Rinse the berries. Rinse and cut strawberries into small pieces. Mix with sugar and add Grand Marnier to taste. Distribute into bowls.
Mix sugar with 200 ml (approximately 3/4 cup) of water and simmer for about 15 minutes, then let cool. Rinse the berries. Rinse strawberries, remove stems and chop. Mix all the berries with lemon juice, puree, pour through a fine sieve and mix with sparkling wine and sugar syrup. Pour into a shallow metal bowl. Freeze for at least 4 hours, stirring often with a fork to prevent the formation of large crystals (or finished in an ice cream machine).
Boil sugar and pear juice, peel pears, cut in half, remove seeds, cut into small pieces and cook until tender in the sugar mixture until they disintegrate. Then pass everything through a sieve, season with lemon juice and pear brandy and let cool.
Beat egg whites until stiff and mix with the pear mixture.
Pour the sorbet mixture into a shallow metal bowl and freeze, stirring occasionally in the freezer (or finish in an ice cream machine).
To serve, thaw the sorbets and scoop with a warm spoon. Serve over the mixed berries.
