Choose A Fruit Tropical Sherbet Food
GUANABANA SHERBET WITH TROPICAL FRUIT
Provided by Maggie Ruggiero
Categories Dessert Lime Tropical Fruit Mango Papaya Summer Healthy Pomegranate Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Bring sugar and 1 1/4 cups water to a boil in a small saucepan, stirring until sugar has dissolved. Transfer syrup to a metal bowl and quick-chill by putting bowl in an ice bath and stirring occasionally until cold, about 5 minutes.
- Add remaining 1/4 cup water to saucepan and sprinkle gelatin over it, then let stand 1 minute to soften. Bring to a bare simmer, stirring until gelatin has dissolved. Add to syrup along with milk and guanabana purée.
- Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 2 hours.
- Peel, halve, and seed papayas, then cut into bite-size pieces. Peel and pit mangoes, then cut into bite-size pieces. Toss fruit with pomegranate seeds and lime juice and serve with slightly softened sherbet.
THREE FRUIT SHERBET
I've been going to these local grocery store cooking classes. After the recipes are made we get to try the food and it's about time that I share these recipes on Zaar. This is a fantastic and simple dessert with a beautiful presentation. Perfect for valentine's day or baby showers where the pregnant woman is having a girl because of the lovely pink color. Preparation doesn't include thaw time or refreeze time.
Provided by Sabia
Categories Frozen Desserts
Time 5m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Let sherbet thaw slightly.
- Mix in bananas and strawberries with the sherbet and refreeze or serve immediately.
Nutrition Facts : Calories 45.1, Fat 0.1, Sodium 1.2, Carbohydrate 12.1, Fiber 1, Sugar 10.3, Protein 0.3
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- To make the mango sherbet, peel the mangos and slice the flesh off the pit. Puree in a food processor or blender. You should have 1 1/4 cups puree. Juice the orange and pass the juice through a strainer, forcing some of the pulp through as well. You should have a little less than 1/2 cup. Add to the mango puree. Stir in the sugar and flavor, to taste, with vodka and a few drops of lemon juice, if necessary. Pour into a container, cover and chill. Freeze the sherbet according to the instructions for your ice cream maker.
- To make the macedoine, measure the sugar and water into a non-reactive saucepan. Peel all the zest from the orange and the lemon in very thin strips, being careful not to cut into the white part of the rind. Add the zest to the syrup in the saucepan. Slice the ginger and add it to the syrup. Bring to a boil, lower the heat, and simmer for 5 minutes. Chill the syrup in the refrigerator.
- Peel and section the blood and navel oranges into a bowl and squeeze the juice from the membranes over the segments. Peel, core, and cut the pineapple into small wedges and add to the bowl. Peel and seed the papaya and peel the bananas; cut into 1/2-inch cubes. Slice the kumquats as thin as you can, removing the seeds as you go, and add to the bowl. Cut the passion fruit in half, scoop out the flesh and seeds, and add to the fruit mixture. Add the kiwi, peeled and cut into small dice. You should have 4 cups or so of prepared fruit. Pouring through a strainer, add enough of the chilled syrup to make the mixture soupy. You may not need all of it. Cover and chill thoroughly.
- When you are ready to serve the dessert, put a scoop of the sherbet into 4 to 6 soup plates and arrange the fruit around it. Serve immediately.
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