Spanish almond sorbet

Yield: 1 servings

Measure Ingredient
1 cup Blanched almonds; toasted
2 cups Spring water; (flat mineral water)
¾ cup Sugar
1 pinch Cinnamon
6 tablespoons Light corn syrup
2 tablespoons Amaretto; (almond liquor)
1 teaspoon Lemon zest

Place the almonds in a food processor and grind to a powder. Place the water, sugar, corn syrup, liquor, zest and cinnamon in a large saucepan and add the ground nuts. Stir over medium heat until the sugar dissolves and the mixture comes to a boil. Boil for 2 minutes. Allow to cool Pour the mixture into an ice-cream maker and churn until semi-frozen.

Transfer to a freezer proof container and freeze for about 3 hours or until firm.

If you do not have an ice cream machine, pour the room temperature mixture into a stainless steel bowl and freeze, stirring every 2 hours until firm.

Converted by MC_Buster.

Per serving: 1861 Calories (kcal); 76g Total Fat; (35% calories from fat); 30g Protein; 280g Carbohydrate; 0mg Cholesterol; 165mg Sodium Food Exchanges: 2 Grain(Starch); 3½ Lean Meat; 0 Vegetable; 0 Fruit; 13 ½ Fat; 16 ½ Other Carbohydrates Converted by MM_Buster v2.0n.

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