No Churn Strawberry Lemonade Sorbet Food

NO-CHURN RASPBERRY-LIME SORBET

No-Churn Raspberry-Lime Sorbet image

Nothing could be easier, or more fun to watch blend together, than this two-ingredient, sorbet. Simply puree frozen raspberries and limeade in a food processor for a few minutes for a colorful and refreshing dessert.

Provided by Food Network Kitchen

Categories dessert

Time 1h10m

Yield 4 servings

Number Of Ingredients 2

Ingredients

16 ounces (about 4 cups) frozen raspberries
2 tablespoons frozen limeade concentrate

Steps:

Add the raspberries and limeade concentrate to a food processor and process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The sorbet will keep for up to 2 months.

STRAWBERRY-LYCHEE SORBET

Strawberry-Lychee Sorbet image

This fruit makes for a sweet floral ice cream or sorbet - and it's a perfect match for strawberries.

Provided by Food Network Kitchen

Categories dessert

Time 2h30m

Yield about 1 quart of ice cream

Number Of Ingredients 5

Ingredients

1 20-ounce can lychees in syrup, drained, liquid reserved (about 1 1/2 cups)
2 pounds strawberries, hulled
1 cup sugar
2 teaspoons fresh lemon juice
1/4 teaspoon salt

Steps:

Put the lychee liquid in a small saucepan and bring to a simmer over medium heat. Reduce the heat to medium low and simmer until reduced to a syrupy consistency (about 1/2 cup), 8 to 12 minutes. Let cool completely.
Combine the lychees, strawberries, sugar, lemon juice, salt and cooled lychee syrup in a blender or food processor. Puree until smooth, then strain through a fine-mesh sieve into a metal bowl; you should have about 5 cups. Refrigerate until cold, at least 1 hour.
Churn in an ice cream maker according to the manufacturer's directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 4 hours.

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Hull the strawberries and transfer to a food processor or blender along with the jam, lime juice, water, and salt to taste. Purée until smooth. Add more salt, lime juice, or jam to taste, if needed.
Break up the frozen mixture with a fork, then return to food processor or blender and blend until there are no more frozen chunks. Continue to process, scraping down the bowl from time to time, until mixture is smooth and has lightened in color.
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