Summer Sorbet Food

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SUMMER SORBET



Summer Sorbet image

Provided by Alton Brown

Categories     dessert

Time 10h30m

Yield 1 quart

Number Of Ingredients 5

2 pounds fresh fruit, any combination of berries or stone fruit
8 ounces sugar
1-ounce freshly squeezed lemon juice
1/2-ounce vodka
Pinch kosher salt

Steps:

  • Berries: Rinse, stem and halve large strawberries. Peel the stone fruits, halve, pit, and chop larger specimens into 1/2-inch pieces.
  • Puree the fruit in a food processor along with the sugar, lemon juice, vodka and salt. Pour into another vessel and refrigerate until the mixture reaches at least 40 degrees F, 4 to 6 hours.
  • Churn in an ice cream machine according to the manufacturer's instructions until the mixture resembles soft serve ice cream. Freeze for at least 4 hours in an airtight container or until ready to serve

SUMMER PUDDING SORBET



Summer Pudding Sorbet image

I love this recipe from Nigel Slater; its really intense and gets the taste buds going! It uses all the best of British Summer berries which are also used in the traditional Summer pudding, hence the name. To quote Nigel "It is not for the faint-hearted".

Provided by Lou van

Categories     Gelatin

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 6

250 g black currants
250 g red currants
250 g raspberries
100 g blackberries
225 g golden caster sugar
100 ml creme fraiche

Steps:

  • Put all the fruit into a stainless-steel saucepan with the sugar and a tablespoon of water. Heat gently until the skins start to burst and the juices run a rich purple-red.
  • Allow to cool.
  • Push the fruit through a sieve, pressing hard with the back of a spoon to get all the juices and flesh from the fruit.
  • Pour into an electric ice-cream maker following maufacturers instructions and add the creme fraiche when the mixture just starts to freeze.
  • Freeze.

Nutrition Facts : Calories 430.8, Fat 10.4, SaturatedFat 5.9, Cholesterol 34.9, Sodium 12.6, Carbohydrate 86.8, Fiber 9, Sugar 65.5, Protein 3.5

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