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Paigekowolewski
Raspberry beet sorbet
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Directions
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Bring the sugar to the boil with 250 ml of water. Stir until the sugar is dissolved and let cool.
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Puree the raspberries into a thick sauce (coulis). Add this coulis with the beet juice to the cooled sugar syrup. Stir until a smooth mixture and scoop in a freezer box.
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Put it in the freezer and stir it for 45 minutes, then every 30 minutes, to prevent the formation of ice crystals.
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Puree the half frozen ice cream after 2.5 hours with a hand blender and continue to freeze the sorbet.
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Nutrition
305Calories
Fat0% DV0g
Protein4% DV2g
Carbs24% DV72g
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