| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Ice cream | 1 | Quart | |
INGREDIENTS
| 2/3 | c | Sugar |
| 2/3 | c | Water |
| 3 | lg | Yellow onions |
| 1/4 | c | Wine vinegar |
| 1/4 | c | Parsley, fresh; fine minced |
| 2 | Scallions; finely minced | |
| 1/2 | ts | Salt |
| 1 | c | Yogurt, plain |
| Fresh parsley or chive;mince |
INSTRUCTIONS
"This is wonderful with cold meats. Serve the sorbet in pretty lettuce cups, avocado halves, small green pepper halves, or hollowed-out small (not cherry--they're too small) tomatoes." Combine the sugar and water in a small saucepan. Over medium-high heat, cook and stir until sugar is dissolved. Just before the boil, remove syrup from heat and allow to cool. Cover and refrigerate. Boil yellow onions, drain and puree. Combine onion puree, vinegar, parsley, scallions, salt, and chilled syrup and blend well. Place mixture in an ice cream maker and freeze until sorbet is still soft. Add yogurt and continue churning. (If using a conventinal freezer, freeze in a stainless-steel container. Thaw partially, spoon mixture into a food processor or blender, and process until smooth. Add yogurt and blend well. Refreeze.) Serve garnished with parsley and/or chives. Source: "Lilies of the Kitchen" by Barbara Batcheller Posted to MM-Recipes Digest V3 #291 Date: Wed, 23 Oct 1996 01:39:32 +0000 From: Linda Place <placel@worldnet.att.net>
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