SORBET PIE
Appeal to diners' citrus side with Sorbet Pie. This Sorbet Pie combines orange sherbet and crushed pineapple to make a fruity and refreshing dessert.
Provided by My Food and Family
Categories Recipes
Time 4h20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add sherbet; stir with whisk until melted. Add COOL WHIP, marshmallows and pineapple; stir until blended. Refrigerate 10 min. or until mixture is thick enough to mound.
- Pour into crust.
- Freeze 4 hours or until firm.
Nutrition Facts : Calories 270, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
4-INGREDIENT FROZEN LEMONADE PIE
This easy-to-make pie is sweet and tart - just like the drink. Don't stop at lemon, though; try any other fruit sorbet for a variation.
Provided by Food Network Kitchen
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Put the sorbet in a medium microwave-safe bowl and heat until melted. Stir in the condensed milk and let cool.
- Put the cream in another medium bowl and beat with an electric mixer until it is thick and holds a ribbony shape when you run the beaters through it (do not let it form soft peaks), 2 to 3 minutes. Gently stir the thickened cream into the lemon sorbet mixture and pour into the pie crust. Smooth out into an even layer. Cover loosely with plastic wrap and freeze until set, about 2 hours or up to overnight.
LEMON SORBET
A simple and refreshing lemon sorbet with just 4 ingredients, serve as a light dessert or in between courses at a dinner party
Provided by Miriam Nice
Categories Dessert, Treat
Time 20m
Number Of Ingredients 5
Steps:
- Heat 250ml water, the sugar and the lemon peel in a small pan until the sugar has dissolved then bring the mixture to the boil. Cook for 3 mins then turn off the heat and leave to cool. Pick out the lemon peel and discard. Measure out 100ml of lemon juice and add to the sugar mixture along with the vodka if using.
- Pour into a freezer box and freeze for 1hr 30 mins then mix up with a whisk to break up and incorporate the ice crystals (which will be starting to form at the edges) before returning to the freezer.
- Keep mixing the sorbet once an hour for 4 hours to break up the ice crystals. Stop mixing when firm but still scoopable then store in the freezer for up to 1 month. Serve scoops of sorbet decorated with a few curls of lemon zest.
Nutrition Facts : Calories 179 calories, Carbohydrate 42 grams carbohydrates, Sugar 42 grams sugar
KEY LIME SORBET
This is delicious! I couldn't locate Key Limes or Key Lime Juice. Regular fresh limes worked fine. It's from Bon Appetite.
Provided by KathyP53
Categories Frozen Desserts
Time 4h
Yield 3 cups, 6 serving(s)
Number Of Ingredients 4
Steps:
- Bring 3/4 cup water and sugar to boil in medium heavy saucepan, stirring until sugar dissolves. Mix in sweetened condensed milk, then lie juice. Transfer mixture to medium bowl; place over large bowl filled with ice and water and cool, stirring often, about 30 minutes.
- Process lime mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to medium container, and freeze until firm, at least 4 hours and up to 20 days.
Nutrition Facts : Calories 287.1, Fat 5.8, SaturatedFat 3.6, Cholesterol 22.5, Sodium 85.4, Carbohydrate 56.1, Fiber 0.2, Sugar 53.3, Protein 5.4
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.;
KEY LIME PIE SORBET
Provided by Dorie Greenspan
Categories Milk/Cream Ice Cream Machine Dessert Kid-Friendly Frozen Dessert Lime Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- Bring 3/4 cup water and sugar to boil in heavy medium saucepan, stirring until sugar dissolves. Mix in sweetened condensed milk, then lime juice. Transfer mixture to medium bowl; place over large bowl filled with ice and water and cool, stirring often, about 30 minutes.
- Process lime mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to medium container, cover, and freeze until firm, at least 4 hours and up to 2 days.
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- Place the apple pieces, apple juice and lemon juice, apple pie spice and sugar in a pot and boil for 5 minutes.
- In the meantime, cut the peels into slivers. Use serrated scissor if you want to make them fancier. If there are some large pieces, use miniature cutters to create shapes or cut them into shapes with serrated scissors.
LOW FODMAP CHOCOLATE SORBET - FODMAP EVERYDAY
From fodmapeveryday.com
4.5/5 (4)Category DessertCuisine AmericanTotal Time 1 hr 10 mins
- Combine water, sugar, cocoa and chocolate in a medium sized, heavy-bottomed, non-reactive saucepan. Whisk ingredients together.
- Bring to a boil over medium heat. Turn heat down and simmer for 1 minute, whisking a few times, taking care to not scorch.
- Remove from heat and strain through a fine-mesh strainer; whisk in vanilla. Cool almost to room temperature, stirring occasionally. Transfer to storage container and refrigerate 6 hours, or overnight. Pour into ice cream maker and follow manufacturer's instructions. Freeze in airtight container and eat preferably within 4 days.
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Servings 10Estimated Reading Time 1 minCategory Feed a Crowd, DessertTotal Time 35 mins
STRAWBERRY SORBET - KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (35)Total Time 5 hrs 10 minsServings 1Calories 90 per serving
- First, decide which sorbet you'd like to make. The Simple Freezer Sorbet requires only a food processor and freezer; the Churned Sorbet requires an ice cream maker., To make Simple Freezer Sorbet
- Combine the water and sugar in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring. Remove the syrup from the heat, pour it into a bowl, and set in the refrigerator to cool., Wash and trim the strawberries., Place the strawberries in the work bowl of a food processor. Process until fairly smooth, but not puréed., Add the syrup and citrus juice, and pulse briefly, just to combine. The syrup doesn't have to be cold, but it shouldn't be boiling hot, either. Lukewarm or cooler is fine., Place the mixture in a shallow pan; an 8" x 8" or 9" round cake pan are both good choices. Place the pan in the freezer. There's no need to cover it., After 2 hours, use a fork or spoon to stir it around, bringing the frozen edges into the center. Return to the freezer., Continue to stir every hour or so, until the sorbet is nearly as firm as you like. This may be as little as 4 hours total, start to finish; or it may
- Combine the water and sugar in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring. Remove the syrup from the heat, pour it into a bowl, and set in the refrigerator to cool., Place the strawberries and citrus juice in a food processor, and purée till completely smooth., Press the purée through a fine-mesh strainer, to remove the seeds., Combine the seedless purée with the corn syrup and sugar syrup. Chill for 1 hour, or until refrigerator-cold., Make the sorbet according to the manufacturer's directions for your ice cream maker. The finished sorbet will be fairly soft; "ripen" it for a couple of hours in the freezer to firm it up, if desired.
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5/5 (1)Total Time 15 minsCategory PieCalories 104 per serving
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- FOR PIE: Place sorbet at room temperature about 10-15 minutes to soften. Gently spread ½ cup of warmed hot fudge in bottom of pie crust. Spread sorbet in even layer over hot fudge in crust. Cover and freeze for at least 3 hours, or up to overnight.
- FOR WHIPPED CREAM: In bowl of stand mixer fitted with whisk attachment, or using handheld beaters, beat cream and sugar on high until stiff peaks form, about 4 minutes.
- TO SERVE: Heat remaining hot fudge in microwave on high for 15 seconds or until thin enough to drizzle. Slice pie, dollop with whipped cream, drizzle with hot fudge, and garnish with fresh raspberries.
FROZEN SORBET PIE - MY FOOD AND FAMILY
From myfoodandfamily.com
Servings 8Total Time 5 hrs 15 minsCategory HomeCalories 290 per serving
- Spoon sorbet into large bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Spoon into crust; cover. Freeze 1 hour or until slightly set.
- Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in remaining 1 cup whipped topping. Spoon over sorbet layer in crust.
- Freeze at least 4 hours or overnight. Remove from freezer about 15 min. before serving. Let pie stand at room temperature or in the refrigerator until pie can easily be cut. Store leftover pie in freezer.
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- Mix graham crumbs, sugar and margarine until well blended. Press firmly onto bottom and up side of 9-inch pie plate.
- Stir boiling water into dry gelatin in large bowl until completely dissolved. Add sherbet; stir until completely melted. Refrigerate 35 min. or until thickened but not set.
- Add whipped topping, marshmallows and pineapple; mix well. Pour into crust. Freeze 4 hours or until firm. Sprinkle with zest before serving. Store leftover pie in freezer.
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