From the Chronicle Kitchen
A Journey of Taste
Do you ever modify a recipe to make it more ‘spa’–like, yet still delicious like Mii amo Spa does (i.e., by minimizing fat and calories, omitting dairy and sugar, etc.)? Tell us about it and enter to win a copy of A Journey of Taste.
Frozen desserts are always a special treat, but serving a colorful trio of brilliantly flavored sorbets is downright magical. Here at Mii amo we puree fresh seasonal fruits, but frozen fruit will do in a pinch. Try for unique flavor combinations of varying colors, such as black currant, guava, and raspberry. If making more than one sorbet, plan ahead accordingly. Because this contains no stabilizers, it is best eaten within a day or two. Alcohol is used as a stabilizer here to prevent the sorbet from freezing too hard. The alcohol also helps to keep the sorbet for longer periods of time in the freezer without turning to ice. If you prefer to not use alcohol, eat the sorbet as soon as it freezes.
Makes about 3 cups, to serve 6
2 cups fruit juice, such as apple (for light-colored fruits) or cranberry (for darker fruits)
2 cups thick fruit puree (see Note), such as mango, pear, papaya, cantaloupe, etc.
1 tablespoon vodka or light rum
In a medium saucepan, cook the fruit juice over high heat until it is reduced to about 1 cup, 8 to 10 minutes. Let cool to room temperature. Mix the reduced fruit juice with the fruit puree and vodka. Cover and refrigerate until cold, at least 4 hours or overnight.
Pour the mixture into the canister of an ice cream maker and freeze according to the manufacturer’s directions. Transfer the sorbet to a covered container and freeze until it is firm enough to scoop, at least 1 hour or overnight. If the sorbet becomes too firm in the freezer, let it sit at room temperature for 5 to 10 minutes before scooping.
Note: To make a puree, process ripe fruit in a blender or food processor until smooth. If time is short, consider store-bought fruit purees, such as unsweetened applesauce. For best results the puree must have body and not be too liquid; it should be thick enough to coat the back of a spoon. (Excess liquid can be removed from a puree by placing it in a coffee filter to drain.) To test, dip a spoon into the puree, then draw your finger across the back of the spoon. The mark left by your finger should remain intact.
70 cal, 0.5g fat, 0.5 g prot, 15 g carb
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Senior Marketing Manager
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