CHERRY SORBET
Steps:
- Combine sugar and cherries and refrigerate overnight. Place mixture into a blender and puree until smooth. Add lemon juice and pulse until combined. Pour mixture into ice cream machine and churn according to manufacturer's instructions.
CHERRY SORBET WITH TARRAGON
Steps:
- In a small saucepan, combine the sugar and 13/4 cups water. Bring to a boil and cook until the sugar is dissolved, about 2 minutes. Set aside to cool.
- Pass the cherries through a food mill or puree in a food processor and then pass them through a fine-mesh sieve. Discard the solids and place the juice in a large bowl. (You should have about 2 cups.) Whisk in the ginger, tarragon, lemon juice and sugar-water mixture. Freeze in an ice-cream maker according to the manufacturer's directions.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 0 grams, Carbohydrate 32 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 0 milligrams, Sugar 29 grams
BLUEBERRY SORBET WITH LEMON AND TARRAGON JUS
From the wonderful Canadian Chef, Rob Feenie of Vancouver. Simple syrup is equal amounts of water and sugar, brought to a boil and stirred till the sugar is completely dissolved, then cooled. Most of the time is freezing time (which is estimated).
Provided by Chef Kate
Categories Frozen Desserts
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- For the Blueberry Sorbet:
- Combine blueberries and sugar in pot.
- Cook over low heat, stirring occasionally, until blueberries are soft.
- Remove from heat and allow to cool.
- Stir in lime juice and simple syrup.
- Puree(I use an immersion blender).
- Pass through a fine mesh sieve.
- Freeze (you may use an ice cream maker or just place in your freezer and allow to harden).
- Lemon and Tarragon Jus
- Combine all ingredients in a saucepan and bring to a boil.
- Remove from heat, cover and allow to steep until flavor is infused.
- Strain and chill.
- Pool some of the jus on a plate or in a bowl or martini glass; place one or two scoops of the sorbet on the plate or bowl and garnish with whole berries.
Nutrition Facts : Calories 153.3, Fat 0.3, Sodium 1.8, Carbohydrate 39.8, Fiber 2.2, Sugar 34.4, Protein 0.8
GRAPEFRUIT TARRAGON SORBET
Categories Ice Cream Machine Dessert Kid-Friendly Frozen Dessert Grapefruit Tarragon Gourmet Small Plates
Number Of Ingredients 5
Steps:
- Squeeze enough juice from grapefruits to measure 2‚ cups and pour through a sieve into a large bowl. In a small saucepan bring water, sugar, and tarragon to a boil, stirring until sugar is dissolved, and simmer 5 minutes. Whisk syrup into grapefruit juice.
- Freeze mixture in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden. Sorbet keeps 1 week.
- Serve sorbet garnished with candied strips.
EASY RAW SWEET CHERRY SORBET
This is the easiest sorbet recipe ever. This differs from traditional sorbet recipes, as it doesn't include simple syrup. Honestly, I didn't have time to make simple syrup from scratch. It would have required way too long to chill to the appropriate temperature. I instead used a mixture of ice-cold water, lemon juice, confectionery sugar and almond extract. "Cooking Time" includes time needed to churn in an ice cream maker as well as time needed to cure in the freezer. If you are as eager as I was to eat this sorbet, you may choose to serve it directly after churning without freezing for 2-4 hours, but please be aware that the sorbet will be soft and melt faster. I hope you enjoy this recipe as much as my family! Happy eating!
Provided by MarthaStewartWanabe
Categories Ice Cream
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Make sure your ice cream maker's freezer bowl is frozen solid (you don't want to hear even the slightest sloshing noise when shaken). Keep in the freezer until absolutely ready to pour mixture into the machine.
- Into a 5-quart capacity food processor, using the chopping blade, place all ingredients. Chop until smooth and foamy. The mixture will appear thin. If desired, strain for a smoother consistency. I prefer not to, as we like a naturally pulpy texture.
- Place mixture into the freezer tub of your ice cream maker and follow the manufacturers instructions for freezing. It took only 15 minutes for my machine to churn and freeze.
- With a spatula, turn sorbet into a freezer container. Freeze for 2-4 hours or until desired texture.
Nutrition Facts : Calories 113.4, Fat 0.3, SaturatedFat 0.1, Sodium 1, Carbohydrate 28.9, Fiber 3.2, Sugar 23.8, Protein 1.6
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