Sorbets Made In An Ice Cream Maker Food
WATERMELON LIME SORBET
This refreshing sorbet is made with watermelon, lime juice, sugar, and just a touch of vodka to keep it from freezing too solid.
Provided by Grace Lambert
Categories Dessert
Time 6h15m
Number Of Ingredients 4
Steps:
- To make this sorbet, start by cubing the watermelon into small pieces.
- Then, add the watermelon cubes, lime juice, sugar, and vodka to a blender or food processor and blend until smooth.
- Next, pour the mixture into your ice cream maker and freeze according to the manufacturer's instructions.
- Once it is finished, transfer the sorbet to a freezer-safe container and store it in the freezer for up to two weeks.
Nutrition Facts : Calories 333 kcal, Carbohydrate 78 g, Protein 2 g, Fat 1 g, SaturatedFat 0.1 g, Sodium 5 mg, Fiber 1 g, Sugar 70 g, UnsaturatedFat 0.3 g, ServingSize 1 serving
GRAPEFRUIT-MINT SORBET TASTY! NO ICE CREAM MAKER NEEDED!
This is one of the best refreshing tasty sorbets. Excellent when served between courses. NOTE: This is an adopted recipe and Wikipedia says: "Sorbet (or sorbetto, sorbeto) is a frozen dessert made from iced fruit puree and other ingredients. The term "sherbet" is derived from the Turkish word for "sorbet", serbat which in turn comes from Arabic. Sorbet is a form of gelato that contains no milk, unlike ice cream. Sorbets may contain alcohol (which lowers the freezing temperature, resulting in a softer sorbet). Unlike ice cream, the machinery used whips almost no air into the sorbet, resulting in a dense and extremely flavorful product. This allows sorbet to match and sometimes exceed dairy-based gelato or ice cream for taste" so I have put this into the ZWT REGION: Middle East.
Provided by kiwidutch
Categories Frozen Desserts
Time 45m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan, combine sugar, water, mint leaves and stems; bring to a boil, lower heat and simmer for 5 minutes; remove from heat, cover and let cool.
- Pour grapefruit juice and cooled mint mixture into a blender or food processor and blend well. Strain and transfer mixture to a shallow pan, cover and freeze until firm.
- Transfer frozen mixture to a blender or food processor again and blend well. Freeze again in the shallow pan.
- When ready to serve, use a melon baller and place 3 scoops in a stemmed glass, garnish with a sprig of fresh mint and serve.
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- Prepare the fruit. Wash and dry the fruit. Cut away or remove any rinds, peels, pits, seeds, stems, or other non-edible parts of the fruit. Slice the fruit into bite-sized pieces. You should have around 5 cups of chopped fruit, though a little more or less is fine.
- Prepare the simple syrup. Combine the sugar and water in a small saucepan and bring to a simmer over medium-high heat, stirring gently once or twice. Simmer until the sugar is completely dissolved in the water, about 5 minutes. Remove from heat and allow to cool.
- Prepare for blending. Combine the fruit and 1/2 cup of the cooled simple syrup in the a blender, the bowl of a food processor, or in a mixing bowl (if using an immersion blender). Reserve the remaining syrup.
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