TANGERINE SORBET WITH SAKE
Even people who don't want dessert can manage a bowl of fruit sorbet. This one is exceedingly easy, and makes a perfect ending to any meal. Made with fresh tangerine juice and a small amount sugar, the sorbet mixture needs a bit of alcohol to keep it from freezing solid. A little sake does the trick here, while a splash of sake at serving time adds interest. If you're not a fan of sake, use flavorless vodka in the base, and a citrus-infused vodka or citrus liqueur to finish. The alcohol gives the sorbet a softer consistency, but you can omit it if you wish.
Provided by David Tanis
Categories easy, ice creams and sorbets, dessert
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Put tangerine juice, confectioners' sugar and 1/2 cup sake in a blender and whiz briefly to combine. Transfer to the bowl of an ice cream machine, and churn according to manufacturer's instructions. (It should be about 20 to 30 minutes, until mixture thickens and holds its shape in a spoon.)
- Transfer to an airtight container and keep in freezer compartment for at least 2 hours. (Sorbet will keep in the freezer up to two weeks.) To serve, put scoops in small, chilled bowls. Add 2 tablespoons of sake to each bowl. Garnish each with citrus leaf.
LIMONCELLO SORBET COCKTAIL
Steps:
- Cut the top third off each lemon. Cut a small slice off the bottom of each lemon so it stands up. Using a spoon, carefully scoop out the inside of each lemon, creating a lemon cup. Put the lemon cup in the freezer for at least 1 hour.
- Put the sorbet into the bowl of a food processor. Add the limoncello and vodka and process until smooth. Place the frozen lemon cups onto shot glasses filled with limoncello. Fill the lemon shells with the sorbet mixture and serve.
SORBET SHOTS
Provided by Sandra Lee
Categories dessert
Time 15m
Yield 10 or more servings
Number Of Ingredients 3
Steps:
- Place small scoops of sorbet, using a melon baller, into shot glasses (only 1 flavor per glass). Top sorbet with about 1 tablespoon of matching flavored liqueur.
WATERMELON-SAKE SORBET
I know you're going to be tempted to use seedless watermelon here, but don't. I've never tasted one that I particularly liked. And because I have a penchant for making things harder than they should be, I don't mind plucking out the seeds. For some reason, the harder something is to make, the better it tastes. (And I wonder why I spend a majority of my life in the kitchen.) Don't worry about using a fancy sake-inexpensive brands work really well in this recipe. And unless you read Japanese, you're not likely to be able to ascertain the difference trying to read the labels at the store.
Yield makes about 1 quart (1 liter)
Number Of Ingredients 4
Steps:
- In a food processor fitted with the metal blade or in a blender, purée the watermelon chunks with the sugar and sake until smooth. Pour into a medium bowl, taste, and add a few drops of lime juice to adjust the sweetness to your liking. Cover and refrigerate until thoroughly chilled.
- Freeze in an ice cream machine according to the manufacturer's instructions.
- This sorbet makes excellent popsicles that are very refreshing in the summertime. Rather than churning the mixture in an ice cream machine, simply pour it into popsicle molds and freeze.
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