Ingredients with Measurements:
- 2 cups murta berries
- 1 cup membrillo paste
- 1 cup water
- 1 cup sugar
- 1/4 cup lemon juice
Special equipment needed:
- Blender or food processor
- Ice cream maker
Step-by-step instructions:
1. Rinse the murta berries and remove any stems or leaves.
2. In a saucepan, combine the water and sugar. Heat over medium heat until the sugar dissolves, stirring occasionally.
3. Add the murta berries to the sugar syrup and simmer for 5-7 minutes, until the berries are soft and the liquid has turned a deep red color.
4. Remove from heat and let cool for 10 minutes.
5. In a blender or food processor, puree the murta berries and syrup until smooth.
6. Strain the mixture through a fine-mesh sieve into a clean bowl.
7. Add the membrillo paste and lemon juice to the bowl and stir until well combined.
8. Chill the mixture in the refrigerator for at least 2 hours.
9. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
10. Transfer the sorbet to a freezer-safe container and freeze for at least 2 hours before serving.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Freezing time: 2 hours
Temperature:
Simmer over medium heat
Serving size:
Makes about 4 cups of sorbet
Nutritional information:
Calories per serving: 180
Fat: 0g
Carbohydrates: 46g
Protein: 0g
Sodium: 5mg
Sugar: 43g
Substitutions for ingredients:
- Murta berries can be substituted with raspberries or blackberries.
- Membrillo paste can be substituted with apple or pear puree.
Variations:
- Add a splash of pisco or rum to the sorbet mixture for an adult version.
- Top the sorbet with fresh berries or a drizzle of honey for added sweetness.
Tips and tricks:
- To make the sorbet smoother, blend the mixture for a longer period of time.
- For a creamier texture, add a tablespoon of heavy cream to the mixture before churning.
Storage instructions:
Store the sorbet in an airtight container in the freezer for up to 1 week.
Reheating instructions:
Allow the sorbet to soften at room temperature for 5-10 minutes before serving.
Presentation ideas:
Serve the sorbet in a chilled glass or bowl, garnished with fresh berries or a sprig of mint.
Garnishes:
Fresh berries, honey, mint leaves
Pairings:
- Serve with a glass of sparkling wine or champagne for a festive occasion.
- Pair with a light and refreshing salad for a summer meal.
Suggested side dishes:
- Grilled chicken or fish
- Roasted vegetables
Troubleshooting advice:
- If the sorbet is too hard, let it sit at room temperature for a few minutes to soften.
- If the sorbet is too soft, freeze it for an additional hour before serving.
Food safety advice:
- Make sure to wash the murta berries thoroughly before using.
- Store the sorbet in the freezer at or below 0°F (-18°C) to prevent bacterial growth.
Food history:
Murta berries are native to Chile and are often used in traditional Chilean cuisine. Membrillo paste, made from quince fruit, is also a popular ingredient in Chilean desserts.
Flavor profiles:
The sorbet has a sweet and tangy flavor, with notes of berry and quince.
Serving suggestions:
Serve the sorbet as a refreshing dessert on a hot summer day.
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Region: Spanish