Winter Sorbet Sampler Food

WINTER SORBET SAMPLER

Winter Sorbet Sampler image

Categories Food Processor Ice Cream Machine Berry Fruit Dessert Freeze/Chill Frozen Dessert Cranberry Grapefruit Pear Winter Vegan Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8

Number Of Ingredients 18

Ingredients

Pink Grapefruit Sorbet
1 3/4 cups Essencia (or other sweet dessert wine)
2 1/2 cups fresh pink grapefruit juice (from about 6 grapefruits)
1/2 cup plus 2 tablespoons sugar
2 tablespoons light corn syrup
1 tablespoon grenadine syrup
1 1/2 teaspoons grated pink grapefruit peel
Cranberry Sorbet
2 cups fresh or frozen cranberries
1 1/2 cups water
1 cup tawny Port
1 cup sugar
Pear Sorbet
2 1/4 pounds ripe pears, peeled, quartered, cored
1 3/4 cups plus 2 tablespoons Gewürztraminer or other dry white wine
3/4 cup sugar
2 tablespoons light corn syrup
Fresh mint leaves

Steps:

For Grapefruit Sorbet:
Boil 1 cup wine in heavy small saucepan until reduced to 1/4 cup, about 6 minutes. Pour into large bowl. Add grapefruit juice, sugar, corn syrup, grenadine and peel; stir until sugar dissolves. Mix in remaining 3/4 cup wine. Refrigerate until cold.
For Cranberry Sorbet:
Cook all ingredients in heavy medium saucepan over medium-high heat until berries pop and soften, stirring frequently, about 10 minutes. Puree in processor. Strain into bowl. Refrigerate until cold.
For Pear Sorbet:
Combine pears and 1 cup plus 2 tablespoons wine in heavy medium saucepan over medium heat. Cover and cook until pears are tender, about 8 minutes. Puree pear mixture and sugar in processor. Mix in 3/4 cup wine and corn syrup. Chill until cold.
Process each mixture separately in ice cream maker according to manufacturer's instructions. Freeze in covered containers. (Can be made 1 week ahead.)
Using oval-shaped ice cream scooper, place 1 scoop of each sorbet on each plate. Garnish with mint.

SUMMER SORBET

Summer Sorbet image

Provided by Alton Brown

Categories dessert

Time 10h30m

Yield 1 quart

Number Of Ingredients 5

Ingredients

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

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