STRAWBERRY SORBET
Steps:
- In a saucepan set over moderate heat, combine the sugar and water, bring mixture to a boil, and simmer, stirring, for 3 minutes, or until clear. Transfer to a bowl and let cool. In a food processor or blender puree the strawberries with lemon juice, to taste. Add strawberry puree to sugar syrup and stir to combine. Transfer mixture to an ice cream freezer and freeze according to manufacturer's instructions. Or freeze in cube trays.
FRESH STRAWBERRY SORBET
Categories Ice Cream Machine Berry Dessert Freeze/Chill Fourth of July Kid-Friendly Backyard BBQ Frozen Dessert Strawberry Summer Vegan Party Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Stir 2 cups water and sugar in heavy medium saucepan over high heat until sugar dissolves. Boil 5 minutes.
- Working in batches, puree strawberries in food processor until smooth. Add strawberry puree and orange and lemon juices to sugar syrup; stir to blend. Cover and refrigerate until cold, about 2 hours.
- Process strawberry mixture in ice cream maker according to manufacturer's instructions or place mixture in shallow container and freeze, stirring every hour until set, about 6 hours. (Can be made 3 days ahead. Cover and freeze in airtight container. If sorbet is frozen solid, place in refrigerator for 15 minutes to soften.)
STRAWBERRY-ORANGE SORBET
Categories Food Processor Berry Citrus Dessert Freeze/Chill Kid-Friendly Frozen Dessert Strawberry Orange Summer Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Stir 1 cup water and sugar in small saucepan over medium heat until sugar dissolves. Bring to boil. Chill sugar syrup until cold, about 1 hour.
- Combine sliced strawberries, fresh orange juice and orange peel in processor. Puree until smooth. With processor running, gradually add chilled sugar syrup and process until well blended. Transfer sorbet mixture to 13x9x2-inch glass dish. Freeze just until sorbet is firm, stirring every 30 minutes, about 3 hours total. Transfer frozen sorbet to processor. Puree until smooth. Spoon into dessert glasses and serve immediately or freeze in covered container up to 3 days.
FRESH RASPBERRY SORBET
You can use either fresh picked berries or frozen with this recipe. Do not use boxed raspberries if you use frozen. You do not need the syrup. Strain the seeds from the puree for a smoother sorbet. From Cuisine at Home.
Provided by Bev I Am
Categories Frozen Desserts
Time 4m
Yield 2 1/2 cups
Number Of Ingredients 3
Steps:
- Combine berries with sugar and citrus juice, crushing them lightly with the back of a spoon.
- Let rest at least 30 minutes, or until the berries release their juice (If using frozen berries, allow to rest until thawed).
- Transfer berries and juice to a food processor and blend until smooth; strain puree, if desired, then chill until cold.
- Freeze puree in an ice cream maker according to manufacturer's directions.
- When frozen, transfer to a freezer container, press a piece of wax paper to top, and freeze until firm, at least 3 hours.
STRAWBERRY SORBET
I actually first made a raspberry sorbet with an abundance of raspberries I had growing, but this simple and easy strawberry sorbet is one of my go-tos. -Karen Bailey, Golden, Colorado
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 7 servings.
Number Of Ingredients 3
Steps:
- Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer-safe container; freeze until firm.
Nutrition Facts : Calories 181 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 46g carbohydrate (42g sugars, Fiber 2g fiber), Protein 1g protein.
BUTTER LETTUCE WITH ORANGE MUSCAT CHAMPAGNE VINAIGRETTE
This simple recipe (with a few of my own embellishments) is printed on the side label of a bottle of Orange Muscat Champagne Vinegar from Trader Joes. I think a scattering of toasted pepitas would be extra nice. Posting the recipe for all those JoeHeads out there...you know who you are!
Provided by COOKGIRl
Categories Vegan
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Please note that all ingredient amounts are estimated.
- Prepare the vinaigrette and set aside. Best prepared 1 hour in advance.
- Gently toss the butter lettuce, avocado, jicama, orange segments, red onion and vinaigrette together in a large bowl.
- Divide and arrange on 4 salad plates.
- Garnish each serving with apple mint leaves and pepitas.
- Pass the dressing.
FRESH CHERRY LAYERED DESSERT
This recipe is a great recipe anytime! You could use other fruit if you are not a cherry lover. Try Fresh Raspberries, Blackberries, Apples. Hey.. try a new fruit every week! Cause it will not last long after you make it. It does need to be cooled.
Provided by michEgan
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Crust: Mix and pat into a 9x13 pan. Second Layer: Mix sugar, cream cheese, vanilla and 2 eggs.
- Pour onto the crust.
- Cook 15 minutes at 375 degrees. Third Layer: Mix corn starch and water until dissolved.
- Mix in the rest of the ingredients, boil til thickened.
- Cool.
- Spread over the cream cheese layer.
- Cool completely.
- Fourth Layer: Spread on whipped topping of your choice.
- Note: You can drizzle chocolate syrup on the whipped cream for a nice look.
- But it is wonderful just the way it is.
Nutrition Facts : Calories 441.8, Fat 20, SaturatedFat 10.4, Cholesterol 77.2, Sodium 197.9, Carbohydrate 63.6, Fiber 1.4, Sugar 50.3, Protein 4.6
FRESH STRAWBERRY SORBET
Easy to create recipe for your family. Recipe is courtesy of Cooking Thin with Chef Kathleen by Kathleen Daelemans. A good dessert substitute for ice cream for your kids. Usually, I cut the strawberries ahead of time and place in freezer for couple of hours.
Provided by Mr.Rich
Categories Frozen Desserts
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 3
Steps:
- Rinse, then cut blemishes and tops off strawberries.
- Cut strawberries into quarters depending on size.
- Place cut strawberries into freezer bag and place into freezer.
- Remove frozen fruit from freezer and place into bowl of food processer.
- Add sugar to bowl of food processer.
- Puree fruit by pulsing processor on and off while gradually adding apple juice just until sorbet becomes will blended, smooth, and creamy.
- Serve immediately.
Nutrition Facts : Calories 68, Fat 0.4, Sodium 1.6, Carbohydrate 16.8, Fiber 2.3, Sugar 13.3, Protein 0.8
STRAWBERRY SORBET
Try this fruity iced berry pud, it's easy to make and a fantastic dinner party dessert. Our refreshing strawberry sorbet recipe is adaptable too
Provided by Barney Desmazery
Categories Dessert, Dinner, Lunch, Snack, Supper, Treat
Time 15m
Number Of Ingredients 3
Steps:
- Hull and chop fruit, then tip them into a bowl with the sugar and lemon juice. Bring a kettle of hot water to the boil and pour over 300ml boiling water. Leave everything to macerate until cool, then blitz in a food processor until smooth. Push the purée through a sieve.
- Clear a shelf in the freezer and place a sided metal tray in to chill. Pour the mix into the tray and cover with cling film. Freeze the liquid until frozen around the edges and slushy in the middle. Use a fork to break up the ice into smaller crystals. Return the tray to the freezer. Repeat the breaking up process every half hour (at least three times) until it's completely frozen and the texture of snow. For a quicker method: freeze the mixture in an ice tray, then blitz the cubes in a food processor just before serving. The texture will be slightly slushier, but just as delicious.
Nutrition Facts : Calories 126 calories, Carbohydrate 32 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
FRESH STRAWBERRY SORBET WITH ORANGE MUSCAT CHAMPAGNE VINEGAR
From the blog onceuponatomato.com. Experiment with other berries (raspberries, blackberries, for exmaple) or a combination of berries. The food.com site does not recognize the ingredient Trader Joe's 'Orange MUSCAT Champagne Vinegar' which was used in this recipe (I also doubled the amount called for, too from the original recipe). 'Orange Muscat Champagne Vinegar' is one of my staple items I purchase at Trader Joe's. Also, if you are using the vinegar, for my first batch I added two teaspoons of freshly grated orange zest and it was stirred into the sorbet with the syrup. Don't have a Trader Joe's in your neighborhood? Substitute 2 tablespoons champagne, muscat/muscat vinegar, or white wine plus 2 tablespoons fresh orange juice.
Provided by COOKGIRl
Categories Frozen Desserts
Time 45m
Yield 1 quart
Number Of Ingredients 5
Steps:
- Combine vinegar (or orange juice) and sugar in a small saucepan.
- Bring mixture to a boil and cook, stirring, until the sugar dissolves. Remove from heat and cool.
- Rinse berries in a colander and lay out on a lint-free towel or paper towel to dry.
- Cap the leaves, quarter the berries and then puree them in a food processor. Stir in the syrup and orange zest.
- Freeze in your ice cream maker according to the manual directions. *Note: the original directions did not indicate to chill the mixture first in the refrigerator then process in the ice cream maker. I did not chill the strawberry mixture and churned it for about 40 minutes. Next time I prepare the sorbet, I will chill first and come back here to update.
- Finally, I transferred the sorbet to a freezer container and froze for about 4 hours.
- To serve: Garnish each serving with mint (or other fresh herb of choice) or a fresh whole berry.
- Note: Prep time can vary.
Nutrition Facts : Calories 700.6, Fat 1.7, SaturatedFat 0.1, Sodium 7.1, Carbohydrate 177.6, Fiber 11.5, Sugar 161.3, Protein 3.9
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STRAWBERRY SORBET RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (36)Total Time 5 hrs 10 minsServings 1Calories 90 per serving
- First, decide which sorbet you'd like to make. The Simple Freezer Sorbet requires only a food processor and freezer; the Churned Sorbet requires an ice cream maker., To make Simple Freezer Sorbet
- Combine the water and sugar in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring. Remove the syrup from the heat, pour it into a bowl, and set in the refrigerator to cool., Wash and trim the strawberries., Place the strawberries in the work bowl of a food processor. Process until fairly smooth, but not puréed., Add the syrup and citrus juice, and pulse briefly, just to combine. The syrup doesn't have to be cold, but it shouldn't be boiling hot, either. Lukewarm or cooler is fine., Place the mixture in a shallow pan; an 8" x 8" or 9" round cake pan are both good choices. Place the pan in the freezer. There's no need to cover it., After 2 hours, use a fork or spoon to stir it around, bringing the frozen edges into the center. Return to the freezer., Continue to stir every hour or so, until the sorbet is nearly as firm as you like. This may be as little as 4 hours total, start to finish; or it may
- Combine the water and sugar in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring. Remove the syrup from the heat, pour it into a bowl, and set in the refrigerator to cool., Place the strawberries and citrus juice in a food processor, and purée till completely smooth., Press the purée through a fine-mesh strainer, to remove the seeds., Combine the seedless purée with the corn syrup and sugar syrup. Chill for 1 hour, or until refrigerator-cold., Make the sorbet according to the manufacturer's directions for your ice cream maker. The finished sorbet will be fairly soft; "ripen" it for a couple of hours in the freezer to firm it up, if desired.
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