Purple And Yellow Cows

Serves: 3

Imelda VonRueden

1 January 1970

Based on User reviews:

63

Spice

61

Sweetness

43

Sourness

40 mins

Prep time (avg)

4.3

Difficulty

Ingredients:

1.75 cups

Milk

3 cup

Heavy Whipping Cream

2 cup

Water

6 tbsps

Sugar (plus more as needed)

1 cup

Light Corn Syrup

1

Kosher Salt (large pinch of)

3 cups

Blackberry (fresh)

3 tbsps

Cassis (crème de)

1 tsp

Lemon Juice (freshly squeezed)

2 small

Pineapple (fresh)

3 cups

Seltzer Water (cold)

2 cups

Ice Cubes

Directions:

1

To make the sherbet: In a bowl, whisk together the milk, cream, water, sugar, corn syrup, and salt in a medium heavy saucepan

2

Cook over medium heat, stirring occasionally, until almost simmering

3

Transfer the mixture to a bowl and cool over an ice bath until room temperature

4

Purée the blackberries in a food processor

5

Strain the purée through a medium-mesh, then a fine-mesh sieve, discarding the seeds

6

There should be 3/4 cup pure

7

Stir the purée, cassis, and lemon juice into the cream

8

Refrigerate for 4 hours, or up to overnight

9

Churn in an ice cream machine according to the manufacturer's instructions

10

Freeze the sherbet until scoopable, about 4 hours, depending on your freezer

11

In a bowl, whisk together the milk, cream, water, sugar, corn syrup, and salt in a medium heavy saucepan

12

Cook over medium heat, stirring occasionally, until almost simmering

13

Transfer the mixture to a bowl and cool over an ice bath until room temperature

14

Purée the blackberries in a food processor

15

Strain the purée through a medium-mesh, then a fine-mesh sieve, discarding the seeds

16

There should be 3/4 cup pure

17

Stir the purée, cassis, and lemon juice into the cream

18

Refrigerate for 4 hours, or up to overnight

19

Churn in an ice cream machine according to the manufacturer's instructions

20

Freeze the sherbet until scoopable, about 4 hours, depending on your freezer

21

To make the soda: Remove the rind from the pineapples

22

From the top, cut the pineapples into quarters

23

Remove and discard the core

24

Cut the pineapple flesh into 1-inch pieces

25

Purée in a food processor until smooth

26

Strain through a medium-mesh sieve, discarding the pulp

27

There should be about 4 cups pure

28

Refrigerate the pure for at least 30 minutes or up to 24 hours

29

Remove the rind from the pineapples

30

From the top, cut the pineapples into quarters

31

Remove and discard the core

32

Cut the pineapple flesh into 1-inch pieces

33

Purée in a food processor until smooth

34

Strain through a medium-mesh sieve, discarding the pulp

35

There should be about 4 cups pure

36

Refrigerate the pure for at least 30 minutes or up to 24 hours

37

To serve: Put the pineapple purée in a large pitcher

38

Stir in the 6 tablespoons sugar and the salt

39

Taste for sweetness, adding a little more sugar if necessary

40

Stir in the seltzer water

41

Grind the ice in a food processor until it has the consistency of shaved ice

42

Divide the ice among eight 12-ounce glasses

43

Fill with pineapple soda

44

Put several scoops of cassis-berry sherbet in each glass

45

Serve immediately, with straws and long spoons

46

Put the pineapple purée in a large pitcher

47