Sour Skittle Sorbet Food

SOUR SKITTLE SORBET

Steps:

• Boil the water and sugar so that the sugar dissolves. Blend the pineapple, strawberries, blueberries, and the juice of the lemon and limes.(no big chunks) Mix the fruit and sugar water together. Chill the mixture and use your ice cream maker, or freeze overnight.

SOUR CREAM SORBET

Steps:

• Combine sugar and 3/4 cup water in saucepan. Simmer until sugar dissolves.
• Whisk sour cream in a large bowl until smooth. Gradually whisk in sugar syrup. Whisk in lime juice and zest. Refrigerate until cold. Transfer to an ice cream maker, and freeze according to the manufacturer's instructions.

SOUR CHERRY SORBET

Steps:

• Place the cherries into the work bowl of a food processor, and process until pureed, about 1 minute. Add sugar, white wine, almond extract, and salt to the pureed cherries, and process again to mix well, about 30 seconds.
• Pour the mixture into a 6-cup freezer container with a flat bottom. Cover the sorbet, and freeze until partially frozen, 3 to 4 hours. Stir and scrape the frozen sorbet into the soft part of the sorbet to mix well; cover and freeze 2 to 3 more hours. Repeat stirring and scraping, cover again, and freeze overnight.

SOURSOP SORBET

Steps:

• Puree soursop in the food processor.
• Strain the puree (for smooth sorbet, not mandatory) and place in refrigerator to chill.
• To make the syrup, place sugar with 1/3 cup of water in a saucepan over low heat for 5 minutes, Boil the sugar syrup for 1 minutes.
• Chill the syrup in the refrigerator for 1/2 hr to 1 hr until completely chilled.
• Mix the syrup and soursop.
• Freeze the mixture for 7 hours.
• After 7 hours of freezing, put the mixture back in the food processor for a smooth texture (otherwise break the ice with a fork and mix thoroughly).
• Freeze for another 3 hours before serving.

SOUR CREAM SORBET

Steps:

• Trim and throw away root ends, rough tops, and rough outer layers from lemon grass.
• Rinse tender stalks and cut into chunks.
• Finely chop in a food processor or with a knife.
• In a 4- to 5-quart pan, combine lemon grass, sugar, and 1 cup water.
• Bring to a boil over high heat,stirring occasionally.
• Cover and boil for 8 minutes, stirring occasionally.
• Pour syrup through a fine strainer into a 1-cup glass measure; throw away lemon grass.
• If there's less than 1 cup syrup, add water.
• If there's more, rinse pan, return syrup to it, and boil until reduced to 1 cup.
• Nest glass measure in ice water and stir syrup often until cold, 5 to 10 minutes; or cover and chill until cold, about 1 hour.
• Pour syrup into a bowl.
• Add lemon juice and sour cream; whisk to blend well.
• Pour mixture into a 1-quart or larger ice cream maker.
• Freeze until dasher is hard to turn and mixture is softly frozen, 15 to 20 minutes.
• Serve, or cover airtight and store in the freezer.
• Scoop portions into bowls.

SOUR CHERRY SORBET

Steps:

• Place cherries in a food processor; cover and process until smooth. Add remaining ingredients; cover and pulse until blended. Pour into a freezer container. Cover and freeze until firm.