STRAWBERRY APEROL SORBET
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h30m
Yield Makes about 1 1/2 pints
Number Of Ingredients 4
Steps:
- Puree strawberries and sugar in a blender until smooth. Transfer to a bowl and stir in Aperol and orange zest. Cover and refrigerate until cold, at least 1 hour and up to 2 hours.
- Chill a loaf pan in freezer at least 10 minutes. Freeze and churn strawberry mixture in an ice cream maker according to manufacturer's directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; sorbet can be frozen up to 2 weeks ahead.
STRAWBERRY SORBET
This is a light, but intensely flavored sorbet that is very refreshing when the weather is hot. (Cooking time = freezing time & is approximate.)
Provided by Judy from Hawaii
Categories Frozen Desserts
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Combine water & sugar in a pan, stir over low heat until sugar dissolves.
- Bring to a boil & boil gently for 5 minutes without stirring.
- Set aside to cool.
- Wash berries.
- Remove caps.
- Puree fruit in a blender or food processor until almost smooth.
- In a medium bowl, combine fruit with cooled syrup and orange juice.
- If you have an ice cream freezer, you can put the puree mixture into that & process using the directions with the machine.
- Otherwise, pour into an 8 by 8 pan & cover with plastic wrap.
- Place in freezer & freeze until almost firm, 1 to 2 hours.
- Stir 2 or 3 times with a fork while freezing.
Nutrition Facts : Calories 125.1, Fat 0.2, Sodium 1.6, Carbohydrate 31.7, Fiber 1.2, Sugar 29.5, Protein 0.5
SIMPLE STRAWBERRY SORBET
There are only 3 ingredients to this super simple sorbet. Nice and refreshing on a summer day. The hardest part is waiting for it to freeze!
Provided by ScrappieDoo
Categories Frozen Desserts
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Freeze strawberries for 2 hours or until hard.
- Place strawberries and sugar into a food processor and pulse machine on and off until fruit is broken up.
- Add water and continue processing until you have a smooth puree.
- Transfer to a container and freeze for 2 hours, or until firm enough to scoop. I stir the mixture every 30 mins or so.
Nutrition Facts : Calories 73.1, Fat 0.3, Sodium 1.2, Carbohydrate 18.3, Fiber 2, Sugar 15.2, Protein 0.7
STRAWBERRY-LYCHEE SORBET
This fruit makes for a sweet floral ice cream or sorbet - and it's a perfect match for strawberries.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield about 1 quart of ice cream
Number Of Ingredients 5
Steps:
- Put the lychee liquid in a small saucepan and bring to a simmer over medium heat. Reduce the heat to medium low and simmer until reduced to a syrupy consistency (about 1/2 cup), 8 to 12 minutes. Let cool completely.
- Combine the lychees, strawberries, sugar, lemon juice, salt and cooled lychee syrup in a blender or food processor. Puree until smooth, then strain through a fine-mesh sieve into a metal bowl; you should have about 5 cups. Refrigerate until cold, at least 1 hour.
- Churn in an ice cream maker according to the manufacturer's directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 4 hours.
STRAWBERRY SORBET
Steps:
- In a saucepan set over moderate heat, combine the sugar and water, bring mixture to a boil, and simmer, stirring, for 3 minutes, or until clear. Transfer to a bowl and let cool. In a food processor or blender puree the strawberries with lemon juice, to taste. Add strawberry puree to sugar syrup and stir to combine. Transfer mixture to an ice cream freezer and freeze according to manufacturer's instructions. Or freeze in cube trays.
STRAWBERRY BALSAMIC SORBET
A good quality balsamic vinegar is the key to this refreshing sorbet. It can be served either as a dessert or between courses. This recipe is from The New Mayo Clinic Cookbook. The cooling time is not reflected in the cooking or preparation time.
Provided by PaulaG
Categories Frozen Desserts
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a small non-reactive saucepan, bring the vinegar to a simmer over medium-low heat.
- Cook until it is reduced by half, about 5 minutes.
- Remove from heat and cool.
- Place the halved strawberries in a blender or food processor.
- Process until very smooth.
- Pass the puree through a fine-mesh sieve placed over a bowl, pressing firmly on the solids with a rubber spatula or the back of a wooden spoon to extract all the juice.
- Discard the pulp; add the balsamic reduction and honey to the puree and stir to combine.
- Cover and refrigerate until cold.
- Freeze the mixture in an ice-cream maker according to manufacturer's instructions.
- Store in the freezer until ready to serve or for up to 2 days.
- Spoon into individual bowls and garnish with the chopped strawberries.
Nutrition Facts : Calories 65.9, Fat 0.5, Sodium 1.8, Carbohydrate 16.3, Fiber 3.1, Sugar 11.6, Protein 1.1
STRAWBERRY SORBET
Very refreshing, reminiscent of a strawberry Julius drink, only frozen. Cook time reflects method used for freezing.
Provided by CoffeeMom
Categories Frozen Desserts
Time 2h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Remove hulls from berries.
- In a blender container, place berries, orange juice, milk, and 1/4 c honey.
- Cover; blend 1 minute or till smooth.
- (If desired, strain raspberry mixture to remove seeds).
- Pour mixture into 9x9x2-inch pan.
- Cover; freeze 2 to 3 hours or till almost firm.
- In a mixer bowl beat egg whites with electric mixer on medium speed till soft peaks form.
- Gradually add 1 T honey, beating on high speed till stiff peaks form.
- Break frozen mixture into chunks; transfer frozen mixture to chilled large mixer bowl.
- Beat with electric mixer till smooth.
- Fold in egg whites.
- Return to pan.
- Cover; freeze 6 to 8 hours or till firm.
- To serve, scrape across frozen mixture with spoon and mound in dessert dishes.
- To make in an ice cream maker:.
- Follow steps 1 through 3. Pour into a plastic container and chill for one hour.
- Beat egg whites until soft peaks form. Add 1 tbsp honey to egg whites and beat until stiff.
- Fold into chilled strawberry mixture.
- Pour into ice cream maker and freeze according to ice cream maker's instructions.
Nutrition Facts : Calories 158, Fat 1.5, SaturatedFat 0.7, Cholesterol 4.3, Sodium 44.8, Carbohydrate 35, Fiber 1.9, Sugar 29.9, Protein 3.8
STRAWBERRY SORBET
Try this fruity iced berry pud, it's easy to make and a fantastic dinner party dessert. Our refreshing strawberry sorbet recipe is adaptable too
Provided by Barney Desmazery
Categories Dessert, Dinner, Lunch, Snack, Supper, Treat
Time 15m
Number Of Ingredients 3
Steps:
- Hull and chop fruit, then tip them into a bowl with the sugar and lemon juice. Bring a kettle of hot water to the boil and pour over 300ml boiling water. Leave everything to macerate until cool, then blitz in a food processor until smooth. Push the purée through a sieve.
- Clear a shelf in the freezer and place a sided metal tray in to chill. Pour the mix into the tray and cover with cling film. Freeze the liquid until frozen around the edges and slushy in the middle. Use a fork to break up the ice into smaller crystals. Return the tray to the freezer. Repeat the breaking up process every half hour (at least three times) until it's completely frozen and the texture of snow. For a quicker method: freeze the mixture in an ice tray, then blitz the cubes in a food processor just before serving. The texture will be slightly slushier, but just as delicious.
Nutrition Facts : Calories 126 calories, Carbohydrate 32 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
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