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Polish Lowland Sheepdog Information

 

 

Skarb, from the kennel z Raju Zimy (NL) by the family De Winter

 and Milasz, from the kennel Zadowolony Pon (NL) by the family Dekkers

 

 

 

International Recipe Exchange

 

We are featuring sorbet recipes this month

 

 

 

 

Basic Fruit Sorbets

 
 
 
 
3 cups water
1 cup sugar
fruit and fruit juice desired*

Bring 3 cups water and sugar just to a boil in a medium saucepan over high heat, stirring until sugar dissolves. Remove from heat. Cool.

Process sugar syrup and fruit*, in batches, in a blender or food processor until smooth. If recipe calls for fruit juice, add it here. Cover and chill 2 hours.

Pour mixture into the freezer container of a 1-gallon ice-cream maker, and freeze according to manufacturer's instructions.

Cantaloupe Sorbet:
Use 4 cups chopped cantaloupe.

Cherry Sorbet:
Use 1 (6-ounce) can frozen lemonade concentrate, prepared, and 1 (16-ounce) jar maraschino cherries. Strain and discard pulp, if desired.

Grapefruit Sorbet:
Use 3 cups fresh grapefruit juice and 1 teaspoon chopped fresh mint.

Lemon Sorbet:
Use 1/2 cup fresh lemon juice and 2 teaspoons grated lemon rind.

Orange Sorbet:
Use 3 cups fresh orange juice and 2 teaspoons grated orange rind.

Peach Sorbet:
Use 5 cups fresh or frozen peaches and 2 tablespoons lemon juice.

Pineapple Sorbet:
Use 2 cups chopped pineapple. Strain and discard pulp after processing mixture in blender, if desired.

Raspberry Sorbet:
Use 5 cups fresh or frozen raspberries.

Strawberry Sorbet:
Use 5 cups fresh or frozen strawberries and 2 tablespoons lemon juice.

Watermelon Sorbet:
Use 4 cups chopped seedless watermelon and 1/4 cup lime juice.

Makes about 1/2 gallon