Strawberry Orange Sorbet Food

ORANGE-STRAWBERRY SORBET

Steps:

• Pour water and sugar into a medium saucepan over medium heat to make simple syrup. Stir occasionally until sugar dissolves. Bring to a boil for 2 to 4 minutes. Remove from heat and let cool, about 30 minutes.
• Add strawberries and sugar syrup to a blender and blend until smooth. Leave a few chunks of strawberries if you like. Add orange juice, lemon extract, and salt and give it a swirl. Refrigerate for 1 to 2 hours; this helps it freeze in the ice cream maker quickly as it has a lot of water.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze for 8 hours to overnight.
• Scoop sorbet and serve.

STRAWBERRY ORANGE SORBET

Steps:

• Combine water and sugar in a small saucepan. Stir until sugar dissolves. Bring to a boil; boil gently for five minutes, then set aside to cool.
• Remove caps from strawberries, then puree in a blender or food processor.
• Combine pureed strawberries, cooled syrup, and orange juice; stir until well blended.
• Refrigerate for a minimum of four hours,or overnight if possible.
• Transfer to ice cream maker and freeze according to manufacturer's directions. Optional: About five minutes before sorbet is finished, add 1/4 - 1/2 cup of Grand Marnier, Triple Sec, or other orange-flavored liqueur.

STRAWBERRY-ORANGE SORBET

Steps:

• Stir 1 cup water and sugar in small saucepan over medium heat until sugar dissolves. Bring to boil. Chill sugar syrup until cold, about 1 hour.
• Combine sliced strawberries, fresh orange juice and orange peel in processor. Puree until smooth. With processor running, gradually add chilled sugar syrup and process until well blended. Transfer sorbet mixture to 13x9x2-inch glass dish. Freeze just until sorbet is firm, stirring every 30 minutes, about 3 hours total. Transfer frozen sorbet to processor. Puree until smooth. Spoon into dessert glasses and serve immediately or freeze in covered container up to 3 days.

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 SORBET

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.

SIMPLE STRAWBERRY SORBET

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.

CAVA, STRAWBERRY AND ORANGE SORBET

Steps:

• Stir sugar and water in small saucepan over medium-low heat until sugar dissolves. Bring to boil. Transfer to large bowl. Puree strawberries in processor. Add to syrup. Mix in orange juice and cava. Refrigerate strawberry mixture until well chilled.
• Process strawberry mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to covered container and freeze until ready to serve. (Can be prepared 4 days ahead.)
• Scoop sorbet into glasses. Top with fresh berries and serve.

STRAWBERRY SORBET

Steps:

• In a small saucepan, combine the sugar and the water and bring to a boil over medium heat, whisking constantly.
• Reduce the heat and simmer for 2 to 3 minutes, or until reduced by one-fourth. Remove from heat and cool.
• In a blender, combine the strawberries and the orange juice until smooth. Press through a fine sieve.
• In a large bowl, combine with sugar mixture. Cover and freeze until set.
• Whisk until smooth, freeze for an additional hour, and whisk again. Repeat twice.
• Serve when creamy.

STRAWBERRY SORBET

Steps:

• Purée the strawberries with 1/4 cup of the Simple Sugar Syrup in a food processor until smooth. Stir in the remaining syrup and the orange juice; transfer to an ice-cream machine and freeze according to the manufacturer's instructions.

STRAWBERRY SORBET

Steps:

• Heat the water and sugar in a small pan over a low heat until the sugar has dissolved. Bring to the boil and cook for 1 minute.
• Remove from the heat and allow to cool at room temperature before refrigerating for a few hours or until cold.
• Wash and hull the strawberries, place the strawberries in a blender or food processor and puree until smooth.
• Push the pureed strawberries through a sieve to remove the seeds.
• Chill.
• Combine the sugar syrup, berries and lime juice and stir to combine.
• Add the mixture to a Sunbeam Gelateria and follow the instructions provided by Sunbeam.
• The sorbet will be ready in 30 minutes.

STRAWBERRY SORBET

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.

STRAWBERRY SORBET

Steps:

• Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
• Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

FRESH STRAWBERRY SORBET

Steps:

• Stir 2 cups water and sugar in heavy medium saucepan over high heat until sugar dissolves. Boil 5 minutes.
• Working in batches, puree strawberries in food processor until smooth. Add strawberry puree and orange and lemon juices to sugar syrup; stir to blend. Cover and refrigerate until cold, about 2 hours.
• Process strawberry mixture in ice cream maker according to manufacturer's instructions or place mixture in shallow container and freeze, stirring every hour until set, about 6 hours. (Can be made 3 days ahead. Cover and freeze in airtight container. If sorbet is frozen solid, place in refrigerator for 15 minutes to soften.)