Lemon Daiquiri Sorbet Food

LEMON DAIQUIRI

Steps:

• Shake all ingredients except lemon verbena with ice, and strain into a cocktail glass.
• Garnish with verbena.

LEMON DAIQUIRI SORBET

Steps:

• Grate the zest from 1 lemon and set aside.
• Juice the lemons, saving the pulp but removing pits.
• Stir the sugar, corn syrup, and water together in a mixing bowl until the sugar dissolves.
• Stir in the lemon juice/zest.
• (You can also add the rum here, but if you wait until the end, it won't take as long to freeze because of the alcohol.) Transfer to ice cream maker and freeze.
• Just before it is at sorbet consistency, add rum.

KIWI SORBET

Steps:

• Start by putting the water in a saucepan, add the sugar and put on low heat, just long enough for the sugar to dissolve. Remove from heat and place in the fridge or freezer while you prepare the other items.
• Peel kiwis and cut into large pieces. Place in a blender and blend until liquified. Use enough kiwis to get about 2 cups of kiwi juice in the blender.
• Pour the kiwi juice into the water/sugar, pouring through a strainer if you want to remove seeds, though they are ok if they remain.
• Add lime juice and orange juice, mix until well blended. Chill in fridge or freezer for about an hour, then pour into an ice cream/sorbet maker following instructions that came with your machine. Enjoy!

STRAWBERRY DAIQUIRI SORBET

Steps:

• In a saucepan combine water and sugar.
• Heat over medium heat until mixture comes to a boil and sugar dissolves.
• Remove from heat and cool syrup completely.
• Place strawberries in a food processor bowl or blender container. Cover; process or blend till nearly smooth.
• In a bowl stir together pureed strawberries, rum, lime peel, lime juice, and orange liqueur. Stir in the cooled syrup.
• Freeze in a 4-quart ice cream freezer according to the manufacturer's directions.

STRAWBERRY DAIQUIRI-FLAVORED SORBET

Steps:

• Blend seltzer, strawberries and juices in blender until smooth. Add boiling water to combined gelatin mix and sugar in medium bowl; stir 2 min. until completely dissolved. Add strawberry mixture; stir until blended.
• Pour into 9-inch square pan. Freeze 1 to 1-1/2 hours or until ice crystals form 1 inch around edges of pan.
• Spoon half the gelatin mixture into blender; blend until smooth. Pour into medium bowl. Repeat with remaining gelatin mixture. Add to blended gelatin mixture in bowl; mix well. Transfer to freezer container.
• Freeze 6 hours or until firm.

RAINBOW DAIQUIRI SORBET

Steps:

• FOR BOYSENBERRY SORBET:
• Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; bring to boil. Add berries and bring to boil. Puree mixture in processor. Strain through sieve set over bowl, pressing on solids to extract as much liquid as possible. Discard solids in sieve. Refrigerate puree until cold, about 2 hours.
• Mix 7 tablespoons rum into puree. Process sorbet mixture in ice cream maker according to manufacturer's instructions. Spread sorbet evenly in 8-inch square glass baking dish with 2-inch-high sides; cover and freeze until firm. (Can be made 2 days ahead; keep frozen.)
• FOR MANGO SORBET:
• Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Add 2 cups sliced mangoes and bring to boil. Transfer mixture to processor; puree. Pour into bowl. Chill until cold, about 2 hours.
• Mix 7 tablespoons rum into puree. Process sorbet mixture in ice cream maker according to manufacturer's instructions. Spread mango sorbet evenly over boysenberry sorbet in dish; cover and freeze until firm, about 2 hours. (Can be prepared 2 days ahead; keep frozen.)
• Freeze 8 hollowed-out mango halves or parfait glasses for 1 hour. Using ice cream scooper, scoop both sorbets together for swirled effect and place in mango halves or frozen glasses. Garnish with fresh berries and mango slices and serve.

PASSION FRUIT AND KIWIFRUIT SORBET

Steps:

• Boil the water and sugar for about 10 minutes.
• Meanwhile, puree the peeled kiwifruits and lemon juice.
• Add to the syrup with the lemon zest and mix well.
• Freeze until slushy.
• Turn the mixture into a bowl and add the scooped out flesh of the passionfruit.
• Whisk till smooth and freeze again till firm- allow to soften in the fridge a little before serving.

BEN & JERRY'S SWEET CREAM BASE

Steps:

• Whisk eggs for 1 to 2 minutes, until fluffy and light.
• Gradually whisk in sugar, then continue until fully blended, about a minute more.
• Mix in cream and milk and whisk to blend.

DESSERT FRUIT SKEWERS

Steps:

• Place fruit in marinade (honey, lemon juice and zest, brown sugar) for a few minutes.
• Skewer fruit on pre-soaked bamboo skewers. Spray grill with oil and BBQ fruit on medium heat, turning to caramelize marinade. Cook until grill marks form.
• Mix hazelnut spread with rum and serve over hot fruit.
• I added a handful of fresh, wild blueberries for a little zing.
• Option: serve over vanilla ice cream.