Champagne Lemon Lime Ginger Sorbet Food

LIME, GINGER, AND LEMONGRASS SORBET

Steps:

• 1. In a blender, combine the lemongrass with 3 cups water and puree until mostly smooth. (Lemongrass is very fibrous, so you will not get to a completely uniform consistency; that's okay.) Transfer the puree to a saucepan and bring to a simmer over medium heat. Remove from the heat, cover, and let the liquid infuse for 15 to 20 minutes. Strain the syrup into a bowl, pressing on the solids; discard the solids in the strainer. You should wind up with about 2 cups of strained "lemongrass tea"; be sure to measure out your final yield.
• 2. In a medium saucepan, combine the "lemongrass tea" with the same amount (by volume) of sugar. So, if you wind up with 2 cups tea, you will add 2 cups (400 grams) sugar. Stir the mixture over medium-high heat until all the sugar has dissolved and the syrup comes to a simmer. Remove from the heat and let cool completely.
• 3. Transfer the cooled syrup to a quart-size container and stir in the ginger juice and lime juice. Cover and refrigerate the sorbet base until completely cold, at least 3 hours.
• 4. Pour the chilled sorbet base into an ice cream maker and freeze according to the manufacturer's instructions. Place the container in which you refrigerated the sorbet base in the freezer so you can use it to store the finished sorbet. Churn the sorbet until it resembles Italian ice. Transfer the sorbet to the chilled storage container and freeze until hardened to your desired consistency. The sorbet will keep, frozen, for up to 7 days.

CHAMPAGNE, LEMON, LIME & GINGER SORBET

Steps:

• Bring champagne and sugar to boil.
• When sugar dissolves add rind of lemon, lime and ginger; boil for 8 minutes.
• Add juice and boil for another 8 minutes.
• Freeze overnight.
• Mash up the mix until thick liquid.
• Beat egg whites until stiff peaks.
• Mix egg whites with mix then freeze overnight again.

LEMON GINGER SORBET

Steps:

• Combine the water and sugar in a large saucepan, and bring to a boil, stirring until the sugar dissolves. Remove from heat, and stir in honey. Cool completely.
• Grate ginger; place ginger on several layers of damp cheesecloth. Gather edges of cheesecloth together; squeeze cheesecloth bag over a small bowl to measure 1 tablespoon ginger juice. (When I did this step, the juice came pouring out as I grated the ginger, so I was able to skip the straining part),.
• Combine the sugar mixture, ginger juice, and lemon juice in a large bowl.
• Pour mixture into the freezer can of an ice-cream machine, and freeze according to manufacturer's instructions. Spoon the sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.
• *OR* if you don't have an ice cream machine, stir the sorbet every half hour or so to as it is freezing (to break the ice crystals and prevent it from separating) until it reaches the desired consistency. You may have to run it through the blender if it freezes too solid or if it separates into its components; you may also want to take it out of the freezer and leave it in the fridge for 20 minutes immediately before serving to soften it up.

CHAMPAGNE SORBET

Steps:

• Heat sugar, the water, and 1/2 cup wine in medium noncorrosive saucepan to boiling, stirring to dissolve sugar. Boil 3 minutes without stirring. Pour into small bowl and let cool to room temperature. Refrigerate until cold, about 3 hours. (Tip: To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes.).
• Stir remaining wine into sugar syrup, pour into 8" cake pan, and freeze overnight.
• The next day, process wine ice in food processor or blender until smooth. Return to baking pan and freeze until firm, 2-3 hours, stirring once halfway through. Serve in wineglasses, garnished with grapes.

MANGO AND GINGER SORBET

Steps:

• heat water and sugar. add jasmine and 1 tablespoon ginger (chopped into pea sized pieces) when simmering. allow to boil for one minute, and then cool.
• peel mangos and take the core out.
• blend with the rest of the ginger.
• strain the syrup and add to the mango. add the candied ginger here too. blend.
• pour into a container, cool, then freeze.
• when semi-solid, mash with a fork and refreeze.
• when fully frozen, blend, then freeze again for at least 2 hours before serving.
• keeps well for about 1 1/2 weeks.

SPUMANTE-VODKA COCKTAIL WITH LEMON SORBET

Steps:

• Spoon frozen sorbet into blender. Add spumante, vodka, and whipping cream. Blend until smooth, about 1 minute. divide among 6 champagne flutes or wine glasses and serve.

CHAMPAGNE SORBET

Steps:

• Combine water and sugar in a heavy bottom pot. Boil until reduced to a thin syrup, about 1 hour.
• Pour syrup into a heat-proof bowl and let cool to room temperature, about 2 hours.
• Pour Champagne into the syrup and mix until fully combined. Transfer mixture to an ice cream churner. Churn per manufacturer's directions until icy and no longer runny, about 35 minutes.

FRESH GINGER AND CITRUS SORBET

Steps:

• Combine 5 cups water, sugar and ginger in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Strain liquid into large bowl; discard solids.
• Return liquid to same saucepan. Add lemon and lime peels. Boil 2 minutes. Remove from heat. Whisk in lemon and lime juices. Cool completely. Pour mixture into 13x9x2-inch glass baking dish. Cover and freeze until solid, about 6 hours or overnight.
• Transfer mixture to processor and puree until smooth. Return to same glass dish; cover and freeze until solid, at least 3 hours or overnight. (Can be prepared 3 days ahead. Keep frozen.) Scoop sorbet into glasses or bowls. Garnish with mint.

WATERMELON SORBET

Steps:

• Puree the watermelon cubes in a food processor. Measure 4 cups of the puree and place in a bowl. Add the Simple Sugar Syrup and lemon juice and stir well. Freeze in an ice cream maker according to the manufacturer's instructions.

STRAWBERRY CHAMPAGNE SORBET

Steps:

• Combine sugar and water in a heavy saucepan; cook over medium heat, stirring constantly, until sugar dissolves.
• Remove sugar syrup from heat; cool.
• Place thawed strawberries in container of an electric blender or food processor; process until smooth.
• Pour through a wire mesh strainer into a 8-inch square pan, pressing with back of spoon against the sides of the strainer to squeeze out juice.
• Discard pulp and seeds.
• Stir lemon juice, sugar syrup, and champagne into strawberry puree.
• Cover and freeze at least 4 hours.
• Position knife blade in food processor bowl; add frozen mixture, and process until smooth.
• Return to pan and freeze until firm.
• Repeat processing procedure, and return mixture to pan; freeze until firm.
• Spoon into glasses, and serve with fresh strawberries.