Sorbet Or Ice Cream Recipe
Chef’s Seasonal Selection, Almond Cookie
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Ingredients
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Sorbet/Ice Cream Base
Method
Preparation
- 1
Prepare the Fruit
Wash and chop the fresh fruit into small pieces. If using strawberries, remove the stems.
- 2
Blend the Mixture
In a blender, combine the chopped fruit, granulated sugar, lemon juice, and almond extract. Blend until smooth.
- 3
For Sorbet
Pour the mixture into a shallow dish and place it in the freezer. Every 30 minutes, stir the mixture with a fork to break up ice crystals. Repeat for about 2-4 hours until the sorbet is firm and fluffy.
- 4
For Ice Cream
In a mixing bowl, combine the fruit mixture with heavy cream and milk. Mix well and pour into an ice cream maker. Churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze for at least 4 hours until firm.
- 5
Make Almond Cookies
Preheat the oven to 350°F (175°C). In a bowl, mix 1 cup of almond flour, 1/4 cup of sugar, 1/4 cup of butter (softened), and 1/2 tsp of almond extract. Form dough into small balls and place them on a baking sheet. Bake for 10-12 minutes until golden. Let cool before serving.
