❤download Mexican Ice Cream: Beloved Recipes and Stories [A Cookbook]

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Mexican Ice Cream Beloved Recipes and Stories A
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Description
Pineapple-Herb Sorbet Nieve de Piña-Hierba
Guadalajara, the second-largest city in
Mexico, is well-known for its nieves, and Nevería
San Antonio is one of my favorite shops.
Famous for its small counter with rows and rows
of garrafas, barrels used for hand-churning
ice cream, the shop has modernized and expanded
since I was a child, but the ice cream is
still as good as I remember. On my last visit to
Guadalajara, I drove straight from the airport
to the nevería to try one of their seasonal
flavors, nieve de piña-hierba, or
pineapple-herb sorbet. It was so good I had to go
the next day to get more. The flavor of pineapple
is very refreshing, and it pairs beautifully with
any kind of herb. Nevería San Antonio used
spearmint for their version, but try it with
lemon thyme or basil for something different.
Have fun and make it your own. Recipe - Makes
about 1 Quart In a blender or food processor,
puree the pineapple chunks, sugar, water, lime
juice, and salt until smooth. Add the herb and
pulse until the herb is broken down into green
specks. Pour the mixture into a bowl, cover,
and refrigerate the base until cold, at least 3
hours or up to overnight. Whisk the base gently
to recombine. Freeze and churn in an ice cream
maker according to the manufacturers instructions
. For a soft consistency, serve the sorbet right
away for a firmer consistency, transfer it to a
container, cover, and allow to harden in the
freezer for 2 to 3 hours. Ingredients 1 small
pineapple, cored, peeled, and cut into chunks
(about 3 cups) 1 cup sugar 1 cup water Juice of 1
lime 1 teaspoon kosher salt 2 tablespoons chopped
fresh herb, such as mint, basil, or rosemary