Recipe - Rich Almond Sherbet

8 Pistachio nuts
100 g Blanched almonds
750 ml Milk
8 teaspoon Sugar
2 tablespoon Rose water

Blanch the pistachio nuts, remove their skins, then place them in a basin
with the almonds and cover with water. Leave to soak for 2 hours or until
the nuts are soft. Cut into fine slivers.

Heat the milk with half the almonds and simmer until slightly reduced in
volume, stirring the milk occasionally to ensure it doesn't boil over. Turn
off the heat, add the sugar and continue stirring until the milk is
completely cold. This is to prevent a skin from forming.

When cold, add the rest of the almonds and rose water and mix thoroughly.
Serve in small glasses with ice cubes and decorated with pistachio slivers.

TNT and compiled by Imran C.
Posted to EATL Digest 29 Dec 96

From: "Imran C." imranc@ONTHENET.COM.AU

Date: Tue, 31 Dec 1996 11:39:02 +1000