Marinated Fruits With Its Sorbet Food

EASY FRUIT SORBET

Steps:

• Place all of the ingredients in a blender and blend until smooth. Place in an ice cream maker and freeze according to instructions. Or pour into a covered freezer proof container and place in the freezer. Stir to break-up the ice with a fork after the first 30 minutes in the freezer. Continue to stir the sorbet every 10 minutes for the next half an hour. You may substitute the fruits used here with any of your favorites.;

MARINATED MELON WITH FRESH LIME-BASIL SORBET

Steps:

• Cut melon into 6 wedges (top to bottom) and cut off rind. Place in large plastic container with lid along with juice and gin. Marinate in refrigerator for 1 to 2 hours, turning over container from time to time to coat all slices. When ready to serve, slice each wedge into 4 to 5 thin slices and arrange as a fan on the plate. Drizzle remaining marinade over slices and garnish with lemon zest and mint. Place a small serving of Fresh Lime-Basil Sorbet on top or beside, if you wish.
• Combine all ingredients, except egg white, into a freezer friendly container and freeze 6 to 8 hours or overnight.
• Remove from freezer and allow to soften a little. Put chunks of frozen mixture into a food processor and process until all crystals have disappeared and mixture is smooth. Re-pack into container and keep frozen until needed. This will keep for up to 2 months. If you prefer a lighter, less icy sorbet, add 1 egg white during processing.

SORBET FROM CANNED FRUIT

Steps:

• Freeze the fruit in the can for at least 12 hours.
• Place the can in warm water for about 1 minute.
• Remove fruit from can, pour any liquid into a food processor.
• Slide the fruit out and chop into 1-inch pieces.
• Place in food processor with the brandy and process until smooth, about 1 minute.
• Serve at once, or transfer to container, and place in the freezer.

CITRUS MARINATED FRUIT

Steps:

• Place the fruit in a large bowl, toss gently to combine. Set fruit mixture aside.
• Combine the orange juice, wine, lemon juice, and sugar. Stir well.
• Pour orange juice mixture over the fruit mixture; toss gently. Cover and chill for 2 to 3 hours, stirring occasionally. Garnish, if desired.

FRUIT SORBET

Steps:

• Pour boiling water over sugar in a small bowl. Stir till sugar is dissolved.
• Cover and chill.
• Sieve fruit puree, if necessary.
• Combine with sugar syrup.
• Freeze in ice cream maker according to manufacturer's directions.

FRESH FRUIT MARINADE

Steps:

• Cut fresh fruit into bite sized pieces (I use melon, peaches, apples, plums, grapes, etc).
• Mix the orange juice and Splenda together until the Splenda is well dissolved.
• Pour the orange juice mixture over the fruit, cover and chill for several hours.
• This is great for fruit that isn't quite as sweet as you like it, and is very refreshing for an addition to any meal.

ANY FRUIT SORBET II

Steps:

• Basic Syrup:.
• In medium saucepan combine sugar and agar agar. Add water and bring to a boil over medium high heat, stirring until sugar and agar agar dissolves.
• Can be made in advance and refrigerated up to 2 days in and airtight containter.
• Makes 2 cups.
• Lemon Sorbet:.
• Combine, refrigerate 4 hours and freeze in ice cream machine.
• Stawberry Sorbet:.
• Blend or process until smooth. Strain (or not). Cover and refrigerate 4 hours. Freeze in ice cream machine.
• Mango Sorbet:.
• Combine, refrigerate 4 hours and freeze in ice cream machine.
• Passion Fruit Sorbet:.
• Combine, refrigerate 4 hours and freeze in ice cream machine.
• Raspberry Sorbet:.
• Blend or process until smooth. Strain (or not). Cover and refrigerate 4 hours. Freeze in ice cream machine.

SORBET WITH VODKA-MARINATED PLUMS

Steps:

• Combine first four ingredients in bowl. Stir until sugar dissolves. Refrigerate plum mixture at least 20 minutes.
• Spoon sorbet into balloon glasses. Top with plums and marinating liquid.