| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
August 1992 |
1 |
servings |
INGREDIENTS
| 1 |
|
Bag frozen unsweetened boysenberries or; thawed (16-ounce) |
|
|
; blackberries |
| 1/2 |
c |
Plus 6 tablespoons sugar |
| 1/2 |
c |
Light corn syrup |
| 1/4 |
c |
Water |
| 1/4 |
c |
Crème de cassis; (optional) |
| 2 |
lg |
Mangoes; peeled, pitted |
| 1 |
|
Mango; peeled, pitted, |
|
|
; sliced |
| 1 |
|
Basket fresh boysenberries or; (1-pint) |
|
|
; blackberries |
INSTRUCTIONS
Combine thawed boysenberries, 1/2 cup sugar, 1/4 cup corn syrup, 1/4 cup
water and crème de cassis in heavy medium saucepan. Bring to simmer,
stirring frequently. Puree in processor. Strain into medium bowl, pressing
on solids with spoon. Pour 3/4 cup puree into small bowl; cover and
refrigerate to use later as sauce. Refrigerate remaining berry puree in
medium bowl until cold. Transfer puree in medium bowl to ice cream maker
and process according to manufacturer's instructions. Transfer sorbet to
container and freeze.
Puree 2 mangoes in processor. Measure puree and return 1 2/3 cups to
processor. Reserve any remaining puree for another use. Add remaining 6
tablespoons sugar and remaining 1/4 cup corn syrup to processor; blend
well. Transfer mango puree to ice cream maker and freeze according to
manufacturer's instructions. Transfer sorbet to container and freeze.
(Sauce and sorbets can be prepared 2 days ahead.)
Scoop sorbets into parfait dishes or onto plates. Garnish with sliced mango
and berries. Spoon sauce over.
Serves 6.
Bon Appetit August 1992
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