Title: Spanish Almond Sorbet
Categories: Tamara4
Yield: 1 servings

1 c Blanched almonds; toasted
2 c Spring water; (flat mineral
-water)
3/4 c Sugar
1 pn Cinnamon
6 tb Light corn syrup
2 tb Amaretto; (almond liquor)
1 ts 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); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 13 1/2
Fat; 16 1/2 Other Carbohydrates

Converted by MM_Buster v2.0n.