A sweet way to end your holiday meal Meet the people behind Purple Tongue: IPL students from Tasiujaq and Kangiqsualujjuaq: Martha Munick, Anita Munick, Karen Annanack, Janice Snowball, Thomas Cain, Monica Kaukai, Monica Annanack with teachers Michelle Hall Daniel Annanack and Margaret Morgan and project leaders Maxim Tardif, Alain Cuerrier and M Lemire.
(PHOTO COURTESY OF MELANIE LEMIRE) A Nunavik sourced berry sorbet makes a nice, light dessert after a heavy holiday meal. This past summer and fall, students in Independent Learning Path classes in both communities each picked 60 kilos of berries. The group experimented with the berries, coming up with different recipes. And they agreed to share two of them here; a berry puree a simple preparation that makes a good base in many other recipes, including berry sorbet. Berry pur 500 g or 4 1/3 cups of redberries (kimminaq), blueberries (kigutanginnaq) or blackberries (paurngaq) or a mixture of all three. 500 g or 1 2/3 cups of unsweetened apple pur 250 g or cup of each: unsweetened apple pur and date pur To prepare date puree, you need 500 g of pitted rayban goggle dates and 500 ml of hot water. Pour the water over the dates, let them soften for five minutes, then blend until smooth. 250 g or cup of each: unsweetened apple pur and banana puree (2 3 ripe bananas, blended) To prepare the pur you need a food scale, a saucepan, a hand blender or food processor and air tight containers or glass jars. 1. In a large stainless steel saucepan, pour berries and a small quantity of water (1 teaspoon) so that the berries do not stick. Cover with a lid. 2. Simmer over medium heat until ray ban 3026 berries are tender and ray ban 4099 loose. Stir regularly. 3. Once cooked, pur berries using a blender. If you prefer to remove seeds, sieve the mixture. 4. Add unsweetened apple puree (or one of the two mix) to berries pur and mix. If you want to use the pur and proceed with the roll ups recipes, stop at this step. 5. If you want to freeze the pur for further use, put the puree in airtight containers and label them (type of pur and production date). 6. If you want to can the pur heat again until the pur reaches 88 (190 F). Store the sterilized jars in a cool and dry place, away from light. Now you ready to make berry sorbet. 1,000 g or 3 1/3 cups berry pur (any flavour) 200 g or 2/3 cup ray ban 3239 of brown sugar syrup 100 g or 1/3 cup of date or banana pur 1. Prepare the brown sugar syrup by incorporating 100g of brown sugar into 100g of water. Mix well and heat to obtain a smooth and syrup texture. 2. Weigh the berry pur and the other selected fruit puree (date or banana). 3. Mix all three ingredients together. 4. Pour the mixture into an airtight freezable container and leave the preparation overnight (about 12 hours) in the refrigerator. 5. Put in the freezer at 18 (0 F) or less. 6. After 3 hours in the freezer, scrape the mixture with a fork and mix gently to incorporate air.
Put it back in the freezer. 7. Once the mixture is completely frozen, serve in small portions of 125 g or store in the freezer for future use.
Prev: aviator ray bans sunglasses
Next: glasses of ray ban