Frozen Fruit Sorbet Food
FROZEN BERRY SORBET
Simple sorbet using frozen strawberries and blueberries. Ready to eat in about 10 minutes! (Actually, I'm not sure if it is a 'real' sorbet, but it eats like one.) The type of blender that you have will make a difference in how much syrup you will need- I only needed 1/2 cup to cover my berries halfway, as per the blender directions. If you need to add more than 3/4 cup, you may have to pop it into the freezer for a bit before eating it, but with my blender it turned out perfect. I made a double batch of the syrup and stored the extra it in the fridge for the next few batches of sorbet.
Provided by Random Rachel
Categories Frozen Desserts
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- To make the syrup: mix sugar and water together in a small saucepan. Warm over medium heat, stirring till sugar is completely dissolved. Remove from heat. (It it not necessary to boil the syrup, in fact the less you heat it the quicker it will cool.).
- After the syrup has cooled enough that you can stick your finger in comfortably, you are ready to make the sorbet.
- Pour strawberries, then blueberries into blender. Add the lemon juice, and enough syrup to cover the berries halfway. Pulse, blend, etc. until you have a smooth puree. Serve immediately, or freeze in a plastic container with a layer of wax paper or saran wrap touching the top to prevent freezer burn. Remove from the freezer 5-10 minutes before serving to soften.
ALL-FRUIT MANGO SORBET
Mango, mango, mango! This super easy, low-fat frozen treat is 100 percent ripe mango (with just a little bit of water to help with blending). Use really ripe fruit, which is naturally sweeter. Add a drizzle of honey if your sweet tooth needs a little something extra (though it will also add a few extra calories).
Provided by Food Network Kitchen
Categories dessert
Time 8h10m
Yield 4 servings (makes about 3 cups)
Number Of Ingredients 4
Steps:
- Peel the mangoes, cut the flesh from around the pit and cut into approximately 1/2-inch chunks (you should have about 4 cups). Arrange the chunks in a single layer on a baking sheet, and loosely cover with plastic wrap. Freeze the mango until hard, at least 4 hours up to overnight.
- Meanwhile, preheat the oven to 350 degrees F. Spread the coconut out on a rimmed baking sheet, and bake until lightly golden and toasted, about 4 minutes, tossing about halfway through.
- Once the mango is completely frozen, transfer it to a food processor. Add 1/4 to 1/2 cup hot water, and process the mango until completely smooth; turn the food processor off and stir with a wooden spoon or spatula as needed. The finished texture should be like creamy sorbet (a few small chunks of mango are fine). Scoop the sorbet into 4 serving glasses or bowls, squeeze a quarter of a lime over each, drizzle with honey if using and sprinkle with toasted coconut.
Nutrition Facts : Calories 120 calorie, Fat 2.5 grams, SaturatedFat 1.5 grams, Carbohydrate 26 grams, Fiber 3 grams, Protein 2 grams, Sugar 23 grams
FROZEN FRUIT SORBET
From a recent issue of Woman's Day magazine, an almost guilt-free dessert that is so simple to make. Choose your favorite flavor combo or make up your own. Note: prep time does not include freezing time.
Provided by SusieQusie
Categories Frozen Desserts
Time 5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For any variation, place fruit slices or chunks on a wax paper-lined rimmed baking sheet and freeze for 1 1/2 to 2 hours.
- Process fruit, water and lemon juice in a food processor until smooth.
- Serve immediately or freeze for up to 2 weeks.
Nutrition Facts : Calories 310.6, Fat 2, SaturatedFat 0.8, Cholesterol 0.1, Sodium 5.7, Carbohydrate 77.5, Fiber 8.9, Sugar 49.8, Protein 3.8
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- Place frozen blueberries in the food processor and pulse until the blueberries look like sand and the food processor will not longer spin. Add sugar or sugar substitute as desired and add water just a little bit at a time just until the mixture moves freely in the food processor. Every couple of minutes scrape down the sides of the food processor and finish pulsing until the mixture changes to a thick and creamy frozen delight. The blueberry mixture will turn a slightly paler colour when it is ready. Enjoy!
- Place frozen raspberries in the food processor and pulse until the raspberries look like sand and the food processor will not longer spin. Add sugar or sugar substitute as desired and add water and pulse again. Add water just a little bit at a time just until the mixture moves freely in the food processor. Every couple of minutes scrape down the sides of the food processor and finish pulsing until the mixture changes to a thick and creamy frozen delight. The raspberry mixture will turn a creamy vibrant hot pink color when it is ready. Enjoy!
- Fresh lychees - peel and remove pit and place on a lined baking sheet for four in the freezer to freeze. You can then transfer your lychees to a freezer bag or sealable container until you are ready to use.Canned lychees - place the lychees and juice in a sealable baggie or container in the freezer for at least 4 hours or overnight. You will need a large clever to chop up coarsely before putting in food processor if freezing canned lychee with the juice. Frozen lychees - just remove from package and place in the food processor. Pulse until the lychee look like sand and the food processor will not longer spin. We did not add sugar as we like our desserts only lightly sweet. However, if you like your sorbet sweeter then add sugar or sugar substitute as desired. Add water just a little bit at a time until the mixture moves freely in the food processor. Every couple of minutes, scrape down the sides of the food processor and finish pulsing until the mixture changes to a thick and creamy fr
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- Line a baking sheet with parchment paper. Arrange fresh raspberries in a single layer and freeze for at least 4 hours, until solid.
- Using a food processor or blender, blend raspberries, lemon juice, and Besti sweetener, until smooth, scraping sides as needed. Adjust sweetener to taste. If sorbet is too thick, add water to thin out as needed.
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- Barbecue Sauce: Simmer frozen fruit with a little ketchup, Dijon mustard, liquid smoke, Worcestershire sauce, reduced-sodium soy sauce, ground cumin and chili powder.
- Sorbet and Sherbet: Puree frozen fruit in a blender or food processor with enough orange juice (for sorbet) or fat-free milk (for sherbet) to make a smooth puree.
- Punch (Regular or Spiked): Add frozen fruit to your favorite lemonade or limeade. For a cocktail version, add vodka. To make sangria, add frozen fruit to red wine; add a little seltzer if desired.
- Smoothies: Combine frozen fruit in a blender with yogurt, milk or orange juice, and blend until smooth. (No need for ice, this makes a nice, concentrated smoothie.)
- Savory Sauces: Simmer frozen fruit with sautéed onions and garlic and add dried herbs like oregano, thyme, chili powder, smoked paprika, coriander and curry powder.
- Empanadas: Cut 2 (9-inch) refrigerated piecrusts into 4 equal pieces each. Arrange thawed frozen fruit on the center of 4 of the pieces. Top with remaining 4 pieces of piecrust and pinch the edges together to seal.
- Gallettes: Place a 9-inch refrigerated piecrust on a large baking sheet and top with thawed frozen fruit. Fold up the edges of the crust to slightly cover the filling (cover the filling by about 2 inches).
- Cream Cheese Tarts: Lightly sweeten light cream cheese with confectioners' sugar. Fold in thawed frozen fruit. Spoon mixture into mini phyllo shells (sold in the frozen foods section; thaw before using).
- Chutney: Simmer frozen fruit with diced yellow onion, raisins, cumin, minced jalapeño, brown sugar, and apple cider vinegar; cook until as thick as fruit preserves (if the mixture gets too thick, just add water or broth as necessary).
- Sweet Dips and Spreads: In a food processor, combine thawed frozen fruit and part-skim ricotta cheese. Puree until blended. Serve with graham crackers or spread on whole-grain toast.
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