It was an orange colored delight in a pumpkin bowl. It was a frosty pumpkin pie without a crust. It was scoop of heaven for lunch. It cleared the palate and had me searching the Internet for a recipe. Pumpkin sorbet nothing could be finer...
I haven't found a recipe that seems remotely like what we had but I will keep looking and I might even experiment.
2 comments:
http://www.lacocinita.com/story.php3?serial_no=149
try this recipe! I adapted it from the one on the La Cocinita Magazine website (posted by someone else above). I didn't strain the pumpkin because it was already puréed, and it tasted less authentic when I did try it strained. I also replaced part of the corn syrup with molasses to enhance the taste:
1 can pumpkin purée
1/4 c light corn syrup
1/4 c molasses
2tbs REAL maple syrup
ground cinnamon, nutmeg, & clove to taste
dash lemon juice
1 1/4c simple syrup
mix it all together- no need to strain. freeze in an ice cream maker as usual
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