Prairie Rainbow Sherbet Recipe
Fruited sour, 5.2% ABV, 12 oz
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Ingredients
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Base Ingredients
Fruit Purees
Garnish (optional)
Method
Preparation of Base
- 1
Boil the Water
In a large pot, bring 8 cups of water to a boil over medium heat.
- 2
Dissolve Sugar
Once boiling, add 2 cups of granulated sugar, stirring until fully dissolved.
- 3
Add Lemon Juice and Citric Acid
Remove from heat and stir in 1 cup of lemon juice and 2 tsp of citric acid until well combined.
- 4
Cool the Mixture
Allow the mixture to cool to room temperature.
- 5
Incorporate Alcohol
Once cooled, add 1.5 cups of neutral spirit to the mixture and stir well.
Fruit Puree Preparation
- 6
Prepare Fruit Purees
Blend raspberries, mangoes, pineapples, and blueberries separately until smooth, then strain to remove seeds (if necessary).
Mixing and Freezing
- 7
Combine Purees with Base
In a large mixing bowl, layer the fruit purees (1 cup of each) into the base mixture, folding gently to create a marbled effect.
- 8
Freeze the Mixture
Pour the mixture into a large container and freeze for at least 4 hours, or until firm.
Serving
- 9
Serve the Sherbet
Scoop the frozen sherbet into bowls and optionally garnish with fresh mint leaves and sliced fruit.
