Oh, boy. We’ve really done it this time! For your weather’s-finally-warming-up enjoyment, we’ve created the dry-ice wine cocktail you never knew you needed. Here’s our Raspberry Ruza Sorbet with Dry-Ice Berries!
(DRY) ICE, ICE, BABY
DISCLAIMER: Please be careful when working with dry ice! Use a dish towel, oven mitt, or gloves to prevent the ice from touching your skin.
What you’ll need:
strawberries and raspberries
What to do:
1. Put the dry ice in a corner of the cooler. Place a rag over it, and tuck rag edges underneath the ice.
2. Put all your fruit in the cooler. Don't stress here; it doesn't need to be neatly placed.
3. Leaving the lid off the cooler, wrap the entire thing liberally in plastic wrap.
4. Allow to sit for 12 hours.
5. Remove the plastic wrap, and take out the fruit. Bite into one, and experience nature’s Pop Rocks!
RUZA AND RASPBERRIES? RAD!
What you’ll need:
1 bottle Ruza (plus more to serve over sorbet)
1 cup sugar
¾ cup water
3 cups raspberries
ice-cream maker (NOTE: You can also use store-bought raspberry sorbet. If you choose to, then you'll only need the Ruza and dry-ice fruit here.)
dry-ice strawberries and raspberries
If you’re making your own sorbet (adapted from this recipe):
1. In a medium saucepan, bring sugar, water, raspberries, and one bottle of Ruza to a boil. Allow to boil for one minute, stirring to dissolve sugar.
2. Remove from heat. Cover, and let sit for one hour.
3. Pour mixture into food processor or blender, and pulse until smooth. Over a medium-sized bowl and using a rubber spatula, press mixture through strainer to remove any seeds.
4. Cover, and refrigerate until chilled.
5. Freeze in your ice-cream maker according to manufacturer’s instructions.
6. When frozen, scoop into bowls or cups. Pour some Ruza over the sorbet, and top with dry-ice strawberries and raspberries.
If you’re using store-bought sorbet:
1. Scoop sorbet into bowls or cups. Pour some Ruza over top, and garnish with dry-ice strawberries and raspberries.
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