Try this Berry Slush recipe, or contribute your own.
Suggest a better descriptionFrom: marcy@sqwest.wimsey.bc.ca (Marcy Thompson) Date: Tue, 20 Jul 1993 17:48:20 GMT Get about 2 quarts of fresh berries (raspberries or loganberries or marion berries or blackberries). Sprinkle about 1/4 cup sugar over them and let them sit for a couple hours. This will leech much of the juice out of them. Pour off the juice and press the berries through cheesecloth. Bring the liquid to a boil and reduce (stirring all the while) by about half. Freeze. This makes under a quart of slush. Since it hasnt been emulsified, it isnt as smooth as the first recipe, but the berry taste is very very intense. (You can emulsify it by cooling the liquid and adding an egg white, but this seems to cut into the taste more then you might expect.) REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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