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 Post subject: >> Corazon Sorbetto <<
PostPosted: Tue Mar 25, 2014 8:22 am 
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Somebody asked for more food pics... so WTF

I had just made some Blood Orange, Passion Fruit, Pomegranate sorbet today, and it is so choice. If you have the means, I highly recommend whipping some up. (I think Fanatic was last to use a Bueller reference... :lol: )

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 Post subject: Re: >> Corazon Sorbetto <<
PostPosted: Tue Mar 25, 2014 8:31 am 

Joined: Sat Mar 01, 2014 7:15 am
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Location: Raleigh, NC
Spring is here and I have a hankerin' for fresh fruit sorbet. I'll report back results, chef.


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 Post subject: Re: >> Corazon Sorbetto <<
PostPosted: Tue Mar 25, 2014 1:00 pm 
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Sounds like a great combo of flavors, I will have to give this a shot.


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 Post subject: Re: >> Corazon Sorbetto <<
PostPosted: Tue Mar 25, 2014 11:34 pm 
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Mel it sure would be an experience to hang out with you for a day. :ugeek:



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 Post subject: Re: >> Corazon Sorbetto <<
PostPosted: Wed Mar 26, 2014 4:18 am 
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Location: Cape Town - South Africa
I would just love to sample that sorbet.

Will sprinkling a dash of rum over it do.....

:)



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 Post subject: Re: >> Corazon Sorbetto <<
PostPosted: Wed Mar 26, 2014 6:34 am 

Joined: Tue Oct 29, 2013 9:21 pm
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Looks great! We buy our sorbet. It's made good but we never sell enough of it, so it's always iced up. One day I'll have to do some volunteer work in your kitchen...

All day today I got yelled at by the bosses wife for being too slow...started to make lovely strawberry cut flowers for the plates...she said oh it's just a garnish cut em in half and and put it on the plate...


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 Post subject: Re: >> Corazon Sorbetto <<
PostPosted: Sat Mar 29, 2014 4:05 am 
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HUTCH <> It's truly superb. At my proportions, the body & sweet acidity of the blood orange comes on the front with a solid base of still sweet yet acerbic pomegranate. Just as that synergy develops on the palette, the perfume of the passion fruit floods the olfactory to leave all three distinct yet independent comments to finish.

It would be a great intermezzo to cleanse the palette, but it works to finish a meal, as well. Lends itself to fish & light poultry pairings...

JEFF <> "An experience" for sure...

ROOK <> Rum would make it a sick frozen drink, but if I froze it & then scraped a Granita instead of spinning a Sorbet... now you got a rockin slushy.

UMBERTO <> I think your living 2600 miles West is roadblock. :P

Tip on the sorbet. Scoop evenly to keep a level face, and apply a parchment cutout to the face before returning to the freeze. That surface ice crystallization won't form.



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 Post subject: Re: >> Corazon Sorbetto <<
PostPosted: Sat Mar 29, 2014 4:54 am 
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"ROOK <> Rum would make it a sick frozen drink, but if I froze it & then scraped a Granita instead of spinning a Sorbet... now you got a rockin slushy."

...mmmmm... why can't I EAT my DRINK??


:mrgreen: :mrgreen: :mrgreen:



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 Post subject: Re: >> Corazon Sorbetto <<
PostPosted: Wed May 28, 2014 3:07 am 
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...because the alcohol in the rum won't freeze.. leaving the sorbet very loose. :|

If you keep it spinning & freezing it will stay "emulsified" like a soft serve... a`la Wet Willies. ;)



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 Post subject: Re: >> Corazon Sorbetto <<
PostPosted: Wed May 28, 2014 11:43 pm 
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Wet Willies for everyone! :D



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