ROSEMARY CITRUS SORBET
This pretty pastel dessert bursts with the fresh flavors of grapefruit, lime and rosemary. -Rebecca Baird, Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, bring the sugar, water and rosemary to a boil. Remove from the heat; let stand for 2 minutes. Strain and discard rosemary. Stir in the grapefruit juice and lime juice., Pour into a shallow 1-qt. dish; cover and freeze until edges begin to firm, about 45 minutes. Stir and return to freezer. Repeat every 30 minutes or until slushy, about 1 hour.
Nutrition Facts : Calories 219 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 56g carbohydrate (54g sugars, Fiber 0 fiber), Protein 0 protein.
ROSEMARY AND BLOOD ORANGE SORBET
Steps:
- In a small saucepan, heat the simple syrup with the rosemary to a simmer. Bring it back down to room temperature, then discard the rosemary. Mix in the blood orange juice, water and a few drops lemon juice. Follow the directions on an ice cream maker to freeze.
MASCARPONE SORBETTO WITH ROSEMARY HONEY
Provided by Giada De Laurentiis
Categories dessert
Time 4h25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- For the mascarpone sorbetto: Combine the sugar and 1 1/4 cups water in a small saucepan. Place over medium-low heat and bring to a simmer, stirring occasionally with a rubber spatula to dissolve the sugar. Simmer for 1 minute. Remove from the heat and add the lemon zest, lemon juice and salt. Set aside to cool slightly.
- In a medium bowl, whisk the mascarpone to soften. Add the lemon syrup and whisk until smooth. Allow to cool completely to room temperature, about 30 minutes.
- Prepare your ice cream maker. Whisk the mascarpone mixture one more time to incorporate, and then freeze according to manufacturer's instructions. Transfer the sorbetto to the freezer to freeze completely.
- For the rosemary honey: Meanwhile, place the honey, rosemary and 2 tablespoons water in a small skillet. Bring to a simmer over low heat and simmer gently for about 5 minutes. Strain through a fine-mesh strainer and cool to room temperature.
- To serve, scoop the sorbetto into coupe glasses and drizzle with the desired amount of rosemary honey.
RIESLING SORBET
An unusual sorbet that will impress your guests. Prep time does not include chilling time or overnight freezing time. To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes.
Provided by JackieOhNo
Categories Frozen Desserts
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat granulated sugar, the water, and 1/2 cup wine in medium noncorrosive saucepan to boiling, stirring to dissolve sugar. Boil 3 minutes without stirring. Pour into small bowl and let cool to room temperature. Refrigerate until cold, about 3 hours. (Tip: To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes.).
- Stir remaining wine into sugar syrup, pour into 8" cake pan, and freeze overnight.
- The next day, thaw raspberries in bowl in refrigerator. Puree in food processor or blender, then press through fine sieve to remove seeds. Stir in superfine sugar.
- Process wine ice and raspberry puree in food processor or blender until smooth. Return to baking pan and freeze until firm, 2-3 hours, stirring once halfway through. Serve in wineglasses.
Nutrition Facts : Calories 189.1, Fat 0.1, Sodium 1.5, Carbohydrate 38.5, Fiber 1.4, Sugar 34.9, Protein 0.3
ROSEMARY RIESLING SORBET
Steps:
- Combine sugar, water, and rosemary leaves, bring to a boil, simmer 5 minutes; let steep overnight. Strain the syrup and measure 2 1/2 cups. Combine the syrup with the wine. Add lemon juice a bit at a time, adjusting the tart/sweet ratio. Chill sorbet base thoroughly. Freeze by the usual process.
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