NO-CHURN STRAWBERRY-LEMONADE SORBET
The nostalgic flavors of a classic summertime drink come together in the easiest ever two-ingredient sorbet. The trick? It's made in a food processor rather than an ice cream machine.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Add the strawberries and lemonade concentrate to a food processor and process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The sorbet will keep for up to 2 months.
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 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
TRISTAR STRAWBERRY SORBET
Steps:
- Puree the strawberries in a blender. Strain the puree through a fine-mesh sieve into a bowl to strain out the pips.
- Bloom the gelatin (see page 29).
- Warm a little bit of the strawberry puree and whisk in the gelatin to dissolve. Whisk in the remaining strawberry puree, the glucose, sugar, salt, and citric acid until everything is fully dissolved and incorporated.
- Pour the mixture into your ice cream machine and freeze according to the manufacturer's instructions. The sorbet is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
- notes
- Powdered gelatin can be substituted for the sheet gelatin: use 1/2 teaspoon. In a pinch, substitute 18 g (1 tablespoon) corn syrup for the glucose.
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.
TRISTAR STRAWBERRY SORBET
Steps:
- Schmear (see page 29) the ganache across 4 small dessert plates or up the sides of bowls. Scatter the crunch about the ganache. Arrange 8 to 10 strawberries around and on the schmear, leaving room in the middle for a generous scoop or quenelle (see page 28) of strawberry sorbet on each plate. Serve at once.
- notes
- Tristar strawberries are little gems from heaven. They are our favorite breed of strawberry, the hot commodity, if you will, for any pastry chef strolling through the Union Square farmers' market in search of seasonal revelation. Known for their unbelievably deep flavor and color, the tristars we hoard all summer long are from Rick Bishop at Mountain Sweet Berry Farm in Roscoe, New York.
SWEET AND SILKY STRAWBERRY SORBET
Sweet, soft strawberry sorbet that will rival any brand bought in the grocery store. Not being able to find the perfect recipe, I made up my own! Most homemade sorbets resemble an icy slushie, but this one is thickened before freezing, yielding a melt-in-your-mouth treat that will please even the pickiest sorbet lover! Dually great because it can be made in an ice cream freezer, or in your regular freezer.
Provided by Dana H.
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h30m
Yield 4
Number Of Ingredients 6
Steps:
- Place berries in the work bowl of a food processor and puree until smooth. Combine berry puree, sugar, and salt in a large saucepan. Heat until melted and just simmering. Whisk cornstarch into the cold water; stir into heated berry mixture. Remove from heat, and stir in lemon juice. Cool slightly. Refrigerate berry mixture until cold, about 2 hours.
- Freeze in ice cream maker according to manufacturer's instructions.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 35.6 g, Fat 0.3 g, Fiber 2.3 g, Protein 0.8 g, Sodium 1.3 mg, Sugar 30.8 g
STRAWBERRY SORBET
I actually first made a raspberry sorbet with an abundance of raspberries I had growing, but this simple and easy strawberry sorbet is one of my go-tos. -Karen Bailey, Golden, Colorado
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 7 servings.
Number Of Ingredients 3
Steps:
- Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer-safe container; freeze until firm.
Nutrition Facts : Calories 181 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 46g carbohydrate (42g sugars, Fiber 2g fiber), Protein 1g protein.
More about "tristar strawberry sorbet food"
STRAWBERRY SORBET RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (36)Total Time 5 hrs 10 minsServings 1Calories 90 per serving
- First, decide which sorbet you'd like to make. The Simple Freezer Sorbet requires only a food processor and freezer; the Churned Sorbet requires an ice cream maker., To make Simple Freezer Sorbet
- Combine the water and sugar in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring. Remove the syrup from the heat, pour it into a bowl, and set in the refrigerator to cool., Wash and trim the strawberries., Place the strawberries in the work bowl of a food processor. Process until fairly smooth, but not puréed., Add the syrup and citrus juice, and pulse briefly, just to combine. The syrup doesn't have to be cold, but it shouldn't be boiling hot, either. Lukewarm or cooler is fine., Place the mixture in a shallow pan; an 8" x 8" or 9" round cake pan are both good choices. Place the pan in the freezer. There's no need to cover it., After 2 hours, use a fork or spoon to stir it around, bringing the frozen edges into the center. Return to the freezer., Continue to stir every hour or so, until the sorbet is nearly as firm as you like. This may be as little as 4 hours total, start to finish; or it may
- Combine the water and sugar in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring. Remove the syrup from the heat, pour it into a bowl, and set in the refrigerator to cool., Place the strawberries and citrus juice in a food processor, and purée till completely smooth., Press the purée through a fine-mesh strainer, to remove the seeds., Combine the seedless purée with the corn syrup and sugar syrup. Chill for 1 hour, or until refrigerator-cold., Make the sorbet according to the manufacturer's directions for your ice cream maker. The finished sorbet will be fairly soft; "ripen" it for a couple of hours in the freezer to firm it up, if desired.
STRAWBERRY SORBET - JUST 4 INGREDIENTS! - MOM ON TIMEOUT
From momontimeout.com
STRAWBERRY SORBET RECIPE - NATURALLY SWEETENED, 3 …
From theliveinkitchen.com
STRAWBERRY SORBET - AHEAD OF THYME
From aheadofthyme.com
4-INGREDIENT STRAWBERRY BANANA SORBET - RECIPE DIARIES
From recipe-diaries.com
STRAWBERRY SORBET FROM THE RIVER CAFé - FOOD52
From food52.com
Reviews 61Servings 1.5Cuisine BritishCategory Dessert
EASY STRAWBERRY SORBET RECIPE - HOW TO MAKE STRAWBERRY …
From thepioneerwoman.com
5/5 (1)Servings 6Cuisine AmericanTotal Time 4 hrs 15 mins
A GENIUS, 3-INGREDIENT SORBET GETS TWO NEW (NO-CHURN) BUDDIES
From food52.com
HOW TO CARE FOR TRISTAR STRAWBERRIES | HOME GUIDES | SF GATE
From homeguides.sfgate.com
TRISTAR STRAWBERRY PLANT - STARK BRO’S
From starkbros.com
DAIRY FREE SORBET | EATING WITH FOOD ALLERGIES
From eatingwithfoodallergies.com
MOUNTAIN SWEET BERRY FARM SELLS TRISTAR STRAWBERRY SORBET
From villagevoice.com
EASY STRAWBERRY SORBET – A COUPLE COOKS
From acouplecooks.com
EASY STRAWBERRY SORBET RECIPE - SAVING ROOM FOR DESSERT
From savingdessert.com
STRAWBERRY SORBET RECIPE - TASTING TABLE
From tastingtable.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love