Lingonberry Sorbet Food

LINGONBERRY SORBET

Steps:

• Puree the berries, sugar, water, and vodka together in a blender or food processor.
• Process in an ice cream / sorbet maker and make according to machine instructions.
• Alternatively, pour into a shallow container and freeze for 2 hours, removing pan from freezer every 20 minutes and whisking contents to prevent solid freezing.

SOURSOP SORBET

Steps:

• Puree soursop in the food processor.
• Strain the puree (for smooth sorbet, not mandatory) and place in refrigerator to chill.
• To make the syrup, place sugar with 1/3 cup of water in a saucepan over low heat for 5 minutes, Boil the sugar syrup for 1 minutes.
• Chill the syrup in the refrigerator for 1/2 hr to 1 hr until completely chilled.
• Mix the syrup and soursop.
• Freeze the mixture for 7 hours.
• After 7 hours of freezing, put the mixture back in the food processor for a smooth texture (otherwise break the ice with a fork and mix thoroughly).
• Freeze for another 3 hours before serving.

CRANBERRY SORBET

Steps:

• Add cranberries, sugar, wine, water, and salt to a large saucepan.
• Stir over medium heat until the sugar is dissolved and the mixture comes to a simmer.
• Continue cooking for 2 minutes or until the cranberries pop and begin to soften.
• Remove pan from heat and allow mixture to cool slightly.
• Puree mixture in a blender (may need to do in batches).
• Pass the puree through a food mill to remove the skins (you may use a strainer but the puree will be thick and will need to be rubbed through, using a large wooden spoon).
• Cover and refrigerate the mixture until cold or overnight.
• Stir the chilled mixture; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
• When done, the sorbet will be soft but ready to eat; for firmer sorbet, transfer to a freezer-safe container and freeze several hours.
• *Cranberry Ginger Sorbet-substitute white wine or apple juice for the red wine; add 1 tablespoon grated ginger to the pan along with the sugar; proceed as directed.
• *Cranberry Orange Sorbet-substitute orange juice for the wine; add 1 tablespoon grated orange zest before freezing; proceed as directed.
• *Cranberry Pineapple Sorbet-substitute unsweetened pineapple juice for the wine; proceed as directed.
• *Sea Breeze Sorbet-substitute grapefruit juice for the wine; proceed as directed, adding ½ cup vodka before freezing.
• *Spiced Cranberry Sorbet-add ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, and 1 teaspoon grated fresh lemon zest along with the salt; proceed as directed.