Strawberry Sorbet Recipe 445 Food

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.

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.

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-LYCHEE SORBET

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.

NO-NO FOURCHETTES 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, Sambucca, lemon juice and minced basil; transfer to an ice-cream machine and freeze according to the manufacturer's instructions.
• To make Simple Syrup: Place sugar and water in a small saucepan; bring it to a boil. Reduce heat and simmer gently until the sugar has dissolved, about 3-4 minutes. Cool to room temperature. The syrup can be used immediately or stored in a covered container until needed.
• To serve: Scoop out prettily into stemmed cocktail glasses and tuck in a sprig of basil to one side, and a curl of lemon peel on the other. If you like, you could add a splash of sambucca over top.

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.

STRAWBERRY SORBET

Steps:

• Combine strawberries with sugar and juices in food processor or blender and process until smooth. Add orange liqueur, and taste. Adjust sweetness. Pour into ice-cream freezer and follow manufacturer's directions, or into ice-cube trays (without dividers) or other shallow pans and freeze until partly frozen.
• Transfer to large bowl, and beat until mushy. Return to trays, and freeze until firm. Leave in refrigerator about 45 minutes before serving.

STRAWBERRY AND LIME SORBET (WW)

Steps:

• In a saucepan over medium heat combine first 3 ingredients (water to zest) and bring to a boil, stirring to dissolve sugar. Reduce heat and simmer 5 minutes. Remove from heat and let cool 5 minutes. Discard zest and stir in lime juice.
• Puree 1 cup of the syrup with 3 1/2 cups of strawberries in food processor or blender. Stir mixture into remaining syrup. Pour mixture through a sieve into a medium bowl and discard solids. Cover and refrigerate for 2 hours or overnight.
• Transfer mixture to ice cream maker and process following manufacturer's directions and then transfer sorbet to freezer container and freeze until firm (2-6 hours).
• To serve, slice remaining strawberries and scoop sorbet into 8 dessert dishes and top with sliced strawberries.

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.

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:

• 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.

STRAWBERRY SORBET

Steps:

• Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer-safe container; freeze until firm.