Sauteed Fruit And Red Berry Sorbet Food

SIMPLE SORBETTO

Steps:

• Add the berries, syrup, salt and vodka, if using, to a high-speed blender. Pulse the mixture to create a coarse puree. Scrape down the sides of the blender with a rubber spatula. Continue to pulse, scraping down the sides as needed, until smooth and scoop-able. Enjoy immediately or store in the freezer in an airtight container.

SAUTEED FRUIT AND RED BERRY SORBET

Steps:

• In a large bowl, combine the strawberries, raspberries and 1 1/4 cups sugar. Toss well.
• Heat water in a pot or in the bottom of a double boiler (about 2 inches). Place the fruit bowl over the simmering water, cover and cook for an hour.
• Strain the berries through a fine sieve into a bowl until all the juice is removed. Set aside the juice. Reserve the cooked berries.
• Combine all sorbet ingredients in a bowl, and blend well. Place in a shallow tray. Freeze for two hours.
• Place butter and 1/4 cup sugar in a large pan with pear, apple and rhubarb pieces in one layer. Over medium-high heat, cook all fruit until tender, about 5 minutes. Add grapes.
• Add reserved berry juice and lemon juice. Cover, and reduce the juice by half.
• Place some of the cooked fruit mixture on a plate next to a scoop of the frozen sorbet. Spoon juice from pan, and pour over everything.

SAUTE OF SUMMER FRUIT

Steps:

• Melt butter in a nonstick skillet over medium heat. Stir in the jelly then add the peaches and plums. Cook for about a minute until the fruit is hot and the jelly syrupy. Add the berries and remove from skillet. Serve poured over frozen yogurt or serve topped with frozen yogurt.

RED WINE-RASPBERRY SORBET

Steps:

• In a medium saucepan, bring the sugar, water, and red wine to a boil and let boil for 1 minute, stirring to dissolve the sugar. Remove from the heat and add the raspberries. Cover and let steep for 1 hour.
• To purée the berries and remove the seeds, using a rubber spatula, press the mixture through a mesh strainer set over a medium bowl or pass it through a food mill fitted with a fine disk into a medium bowl. Cover and refrigerate until thoroughly chilled.
• Freeze in an ice cream machine according to the manufacturer's instructions.
• Variation:
• For a lighter-tasting sorbet, use rosé in place of the red wine.

BERRY SORBET

Steps:

• Puree berries and 1/3 cup water in a blender. Pour through a coarse sieve into a bowl. If using blueberries, strain again, through a fine sieve. (You should have 2 cups.) Stir in simple syrup.
• Refrigerate until cold, about 1 hour. Process in an ice cream maker according to manufacturer's instructions, about 25 minutes. Transfer sorbet to an airtight container, and freeze until it hardens, at least 1 hour and up to 3 days.