Thermomix Strawberry Sorbet Food

2-INGREDIENT STRAWBERRY SORBET

Steps:

• Put strawberries and condensed milk in a high-powered blender (such as Vitamix®). Blend, stopping occasionally to scrape down the sides of the blender with a spatula, until completely smooth.
• Transfer into a freezer container and freeze for 2 hours.

THERMOMIX STRAWBERRY SORBET

Steps:

• Process the sugar on Speed 9 for 10 seconds.
• Add the strawberries and ice. Slowly move the dial from Speed 1 to 10 until the mixture is smooth. This will take about one minute.
• Add water as necessary to keep the blades spinning.

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:

• 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-KIWI SORBET

Steps:

• Peel kiwis and cut each one into sixths.
• Arrange kiwis and strawberries on a plate in a single layer.
• Cover, and place in the freezer for at least 1 hour, until frozen solid.
• Place frozen fruit in a food processor with remaining ingredients.
• Using the steel blade, process until smooth.
• Serve right away.
• (This can also be made in a blender, but you'll need to add enough water for it to blend, giving it the consistency of a very thick fruit drink.).

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.

FRESH STRAWBERRY SORBET

Steps:

• Rinse, then cut blemishes and tops off strawberries.
• Cut strawberries into quarters depending on size.
• Place cut strawberries into freezer bag and place into freezer.
• Remove frozen fruit from freezer and place into bowl of food processer.
• Add sugar to bowl of food processer.
• Puree fruit by pulsing processor on and off while gradually adding apple juice just until sorbet becomes will blended, smooth, and creamy.
• Serve immediately.

STRAWBERRY BALSAMIC SORBET

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.

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.