COLLECTION: Sorbets
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Thu, 12 Aug 93 09:33:46 +0200
Contents
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From: arielle@taronga.com (Stephanie da Silva)
AVOCADO SORBET
==============
Ingredients:
------------
1 cup sugar
1 cup light corn syrup
2 cups water
1 tsp grated lime peel
3 avocados, seeded, peeled and mashed
2 tblsp lemon juice
1 tblsp lime juice
Fresh raspberries and crisp cookies, optional
Instructions:
-------------
Bring sugar, corn syrup and water to boil in large saucepan. Remove
from heat; stir in lime peel. Cool 50 to 60 minutes. Blend avocados
and lemon and lime juice in blender or food processor until smooth. Add
cooled sugar mixture; blend until thoroughly combined. Pour into 13 x 9
x 2 inch pan or 2 smaller pans so depth is about 1/2 inch. Freeze 1
hour. Remove sorbet from freezer, beat 2 to 3 minutes until light and
creamy. Pour back into pan; cover with plastic wrap and freeze until
firm, about 4 hours. Serve sorbet with fresh raspberries and crisp
cookies.
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From: Jerry Young
BANANA-STRAWBERRY SORBET
========================
Ingredients:
------------
2 ripe bananas
2 tbsp lemon juice
1.5 cups frozen (unsweetened) strawberries.
0.5 cups apple juice
Instructions:
-------------
Cut the bananas into quarter-inch slices, coat with the lemon juice,
place on a cookie sheet, and freeze.
After the bananas are frozen, puree them with the remaining ingredients
in the appliance of your choice (my cuisinart had to work pretty hard,
but it was very entertaining for the son to watch strawberries become
sorbet.)
Serve immediately in chilled cups. Leftovers don't freeze well, but they
make a nice flavoring for homemade yogurt.
Lots of substitutions are possible.
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From: especkma@romulus.reed.edu (Erik A Speckman)
Source: The Whole Chile Pepper Book
The Yellow Wax Hot peppers were developed from the mild Banana pepper.
They are somewhat hotter than the Banana pepper. The pepper adds a
little heat to the frozen fruit juices.
CITRUS PEPPER SORBET
====================
3 Yellow Wax Hot peppers, stems and seeds removed, chopped
1 3/4 cups water
1 1/4 cups sugar
3 large oranges, peeled with segments removed from dividing membrane
2 Tbsp. dark rum
4 Tbsp. fresh lemon or lime juice
3 Tbsp. light corn syrup
Instructions:
-------------
In pan combine 1 1/4 cups of the water with the sugar. Heat until sugar
dissolves. Bring to boil, remove from heat, and cool to room
temperature. Refrigerate 2 hrs.
Puree remaining ingredients with the 1/2 cup of water. Refrigerate 2
hrs.
Stir sugar mixture into fruit and freeze according to instructions.
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From: robert@anuenue.cba.hawaii.edu (Chu, Robert K.T.)
COCONUT-GIN SHERBET
===================
Ingredients:
------------
250 g grated fresh coconut
5 dl water
250 g sugar
1 tbsp gin
Instructions:
-------------
Simmer the grated coconut in the water for 20 minutes. Add the sugar
and simmer for 5 more minutes. Cool until at room temperature. Strain,
add the gin and pour in the icecream maker. Freeze in the machine until
stiff.
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From: hammond@odin.scd.ucar.edu (Steve Hammond)
Source: Mary Copeland at the Cooking School of the Rockies
LEMON SORBET
============
(yield 1.5 quarts)
Ingredients:
------------
2 C. sugar
3 C. water
1.5 C. freshly squeezed lemon juice
finely grated zest of 2 lemons (yellow part only)
1 tsp. vanilla extract.
Instructions:
-------------
Put the water followed by the sugar in a medium sauce pan. The order is
important so that no sugar gets stuck to the bottom of the pan. Raise
the heat to high and boil the mixture for one minute. Remove the pan
from the heat and add the remaining ingredients. Chill mixture
thoroughly in refrigerator. Churn the mixture in an ice cream maker
following the manufacture's instructions.
RASPBERRY SORBET
================
(yield 1 quart)
Ingredients:
------------
2.5 C. Raspberry puree (2-3 pints fresh or 2 bags frozen, unsweetened)
2 C. simple syrup (recipe below)
Instructions:
-------------
Puree the raspberries. Pass through a medium mesh sieve and then a fine
sieve (we used a conical sieve called a chinois) to remove seeds. You
can use a wooden spoon to force the pulp through. Combine puree and
syrup and freeze in ice cream maker according to manufacturer's
instructions.
CHOCOLATE SORBET
================
(yield 3 cups)
Ingredients:
------------
7 oz best quality bittersweet or semi sweet chocolate,
finely chopped
2 C. water
1 C. sugar
Instructions:
-------------
Place water followed by sugar in medium sized sauce pan. Stir to
combine and cook over medium heat until sugar has dissolved. Increase
the heat to high and bring the sugar and water syrup to a boil.
Meanwhile, place the chocolate in a heatproof bowl large enough to
accommodate chocolate and the sugar and water mixture. When the syrup
comes to a boil, remove it from the heat and pour it directly on to the
chocolate*. Shake the bowl gently to be sure that some of the syrup
gets to the bottom of the bowl. Set mixture aside for 5 minutes. Then,
stir the mixture with a whisk until all the chocolate is completely
melted. Chill the mixture by stirring over a bowl of ice water or
placing it in the refrigerator and stirring occasionally. Next, put in
ice cream maker without ice and churn for a few minutes to break up any
solids. This assumes you have the type that needs ice and rock salt.
If you don't have this type, mix well before putting in machine to break
up the solids. Finally, add ice and continue according manufacturers
instructions.
Note:
-----
If you add the chocolate to the mixture in the pan you can burn the
chocolate or make it grainy. Instead, add the hot liquid to the bowl
with the chocolate.
PINEAPPLE SORBET
================
(yield 1 quart)
Ingredients:
------------
3 C. pineapple puree*
3/4 C. simple syrup
3/4 tsp. fresh lemon juice
pinch salt
Instructions:
-------------
Combine all ingredients, chill, and freeze in ice cream maker according
to manufacturer's instructions.
*Note:
------
This was made by peeling and coring fresh pineapple and then pureeing in
a food processor or blender. The puree should be strained through a
medium sieve for best texture. It will take an average of 1.5
pineapples to make 3 cups. You can use canned pineapples but get ones
canned in natural juices with no sugar added.
ESPRESSO GRANITA
================
(yield 4 cups)
Ingredients:
------------
4 C. cold, strong espresso
1.5 C. superfine sugar
Instructions:
-------------
Stir the sugar and espresso together until the sugar is completely
dissolved. Pour this mixture into a shallow dish, such as a 8"x8"
baking pan. Place the pan in the freezer. After 30 minutes stir the
mixture, using a fork, to mix all the ice crystals that have formed
around the edges into the rest. Repeat this every 30 minutes until the
whole mixture is frozen in slushy grains. This will take 6-8 hours. It
is best served when ready as the ice crystals freeze together when left
overnight. It is crunchy and has a coarser texture than a sorbet but
tastes wonderful.
SIMPLE SYRUP
============
(yield 3 Cups)
Ingredients:
------------
2.5 C. sugar
2 C. water
Instructions:
-------------
Add water first and then the sugar to a medium saucepan and boil for
one minute. Remove from heat and store in a clean glass or plastic
container in the refrigerator.
Hints:
------
Chill your sorbet before putting into the ice cream maker. It helps
the flavors to blend.
If you are going to keep the sorbet for more than a day after you make
it, it is important to get the sugar content correct. Too much sugar
and it won't stay frozen properly and too little sugar and it will
be too hard and crunchy. One way to test the sugar content in a fruit
sorbet is to wash a raw egg and float it in the mixture. You have
the right amount of sugar if enough of the egg floats above the
sorbet such that an area about the diameter of a US nickel is visible.
If a lot less shows above the sorbet then you need to add more sugar.
If a lot more than a nickel size portion of the egg floats then you
need to add some more fruit. This is a rule of thumb. There are
instruments that measure it precisely but they are very expensive.
Again, it isn't really necessary unless you intend to keep you sorbet
for more than a day or so.
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From: especkma@reed.edu (Erik A Speckman)
Source: The Way to Cook
This can be served with candied citrus peel.
FRESH GRAPEFRUIT SHERBET
========================
(2 quarts)
Ingredients:
------------
3-4 lrg. pink grapefruit (enough for 1/2 cup zest and 1 cup juice)
2 1/2 cups sugar
4 cups water
2 egg whites, beaten into foam with 1/8 tsp. salt
1 cup iced aquavit (2 hrs. in freezer)
Instructions:
-------------
Puree half the zest for sherbet. (Reserve remaining to be candied.) Cut
grapefruit segments from dividing membranes. Add enough juice to
segments to make 1 quart--no water. Proceed with recipe and serve with
spoonful of iced kirsch.
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From: especkma@reed.edu (Erik A Speckman)
Source: The Way to Cook
This can be served with candied citrus peel.
FRESH LEMON SHERBET
===================
(2 quarts)
Ingredients:
------------
4-6 lrg. lemons (enough for 1/2 cup zest and 1 cup juice)
2 1/2 cups sugar
4 cups water
2 egg whites, beaten into foam with 1/8 tsp. salt
1 cup iced aquavit (2 hrs. in freezer)
Instructions:
-------------
Pulverize zest with 1 cup of the sugar in food processor for 2 min.,
then add 1 1/2 cups of the water and pulverize 2 min. more. In pan,
combine zest with remaining sugar, bring to simmer and swirl pan until
sugar dissolves. Remove from heat. Add juice and remaining water, and
chill. Whisk in egg whites and freeze according to instructions.
Pour a big spoonful of iced aquavit over each serving.
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From: especkma@reed.edu (Erik A Speckman)
Source: The Way to Cook
This can be served with candied citrus peel.
FRESH ORANGE SHERBET
====================
(2 quarts)
Ingredients:
------------
5-6 lrg. navel oranges
2 1/2 cups sugar
1 quart orange juice
2 egg whites, beaten into foam with 1/8 tsp. salt
1 cup iced aquavit (2 hrs. in freezer)
Instructions:
-------------
Puree only half the zests with sugar. (Reserve the rest to be candied.)
Complete the sherbet and serve with spoonful of iced orange liqueur.
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From: especkma@romulus.reed.edu (Erik A Speckman)
Source: Betty Rosbottom's Cooking School Cookbook
HONEYDEW SORBET
===============
Ingredients:
------------
1 large (6 lbs.) ripe honeydew melon
1/2 cup sugar syrup
6 Tbsp. fresh lime juice
6 thin lime slices for garnish
6 sprigs fresh mint for garnish
Syrup:
------
1/2 cup water
1 cup sugar
Instructions:
-------------
For syrup, combine water and sugar in pan. Stir over medium heat until
sugar dissolves. Increase heat and bring to boil. Boil without
stirring for 5 minutes. Cool syrup, then cover and refrigerate until
needed.
Peel, seed, and chop melon. Puree in food processor(about 4 cups.) In a
bowl mix puree, sugar syrup, and lime juice. Freeze in ice cream maker
according to instructions. Then freeze in freezer 2-3 hours to firm it
up. Garnish with lime slice and mint.
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From: Sandee.Eveland@p0.f116.n114.z1.fidonet.org (Sandee Eveland)
LEMON MINT MILK SHERBET
=======================
Ingredients:
------------
1 sprig fresh spearmint (4-6 leaves, to taste)
1/2 cup lemon juice
1 cup sugar
3 cups milk (or half&half if not on a diet)
Instructions:
-------------
Measure everything but 2 cups of the milk into blender. Blend until
sugar is dissolved. Add remaining milk and blend a few seconds to mix.
Pour in to 1 quart freezer and freeze according to directions. (I use a
Donvier.)
I find that adults like this flavor and today's kids hate it. I used to
use an egg in it, till the salmonella and cholesterol scares. I find I
don't miss it.
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From: hall@Tymnet.COM (Peggy Hall)
Source: The Book of Ice Creams and Sorbets by Jacki Passmore
LIME AND BASIL SORBET
=====================
(Yield: 6-8 servings)
Ingredients:
------------
1 C lime juice (5-6 limes), strained
1 C water
1 C sugar syrup (recipe follows)
12 fresh basil leaves, chopped finely
Instructions:
-------------
Pour lime juice, water, and sugar syrup into ice cream cannister. Add
chopped basil leaves. Freeze according to ice cream maker manufacturers
directions.
Comments:
---------
This is a really great and unusual tasting sorbet. It goes well as a
light desert after a spicy meal. Also very good as a topping on a fruit
cup.
SUGAR SYRUP
===========
Ingredients:
------------
2 lb. superfine sugar
4 C water
Instructions:
-------------
In a large saucepan bring sugar and water to a gentle boil. Reduce heat
until bubbles break surface. Simmer 10 minutes. Remove from heat; cool
before using or storing.
Comments:
---------
Sugar syrup is quickly made. When cooled, the syrup can be refrigerated
in a covered glass or plastic container for 2-3 weeks. This amount is
sufficient for at least 4 recipes.
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From: jhv@acpub.duke.edu (Joseph Vilas)
Source: Ben & Jerry's Homemade Ice Cream & Dessert Book [Workman
Publishing, New York, 1987]. The book is (c) 1987 by Ben Cohen, Jerry
Greenfield, and Nancy J. Stevens. This recipe is reprinted without
permission.
RASPBERRY SORBET
================
The combination of red wine and raspberries is so stupendous that we
always drizzle a little extra wine on top of each scoop. A generous
shot of Chianti over raspberry sorbet creates a truly synergistic
effect.
Ingredients:
------------
3/4 pound fresh raspberries
1 1/2 cups sugar
Juice of 1/2 lemon
1/4 cup dry red wine
1/4 cup light corn syrup
1 cup cold water
Instructions:
-------------
1. Combine the raspberries, sugar, and lemon juice in a mixing bowl.
Refrigerate covered at least 1 hour.
2. When ready to freeze, add the red wine, corn syrup, and water and
stir gently until blended.
3. Transfer the mixture to an ice cream maker and freeze following the
manufacturer's instructions.
Makes 1 quart.
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From: viejones@ubvmsb.cc.buffalo.edu (Michael A. Jones)
Source: Food and Wine.
RED WINE-RASPBERRY SHERBET
==========================
Serve this sherbet with sweetened mixed berries, sliced peaches or a
scoop of vanilla ice cream.
4 servings
Ingredients:
------------
2 1/2 cups water
2 cups fruity red wine, such as red Zinfandel or Beaujolais
3/4 cup plus 2 tablespoons of sugar
1/2 pint raspberries
Instructions:
-------------
Bring water, wine and sugar to a boil. Lower the heat and gently simmer
until reduced to 3 cups, about 20 minutes. Transfer the wine syrup to a
large bowl and stir in the raspberries. Let cool, then cover and
macerate in the refrigerator for at least 3 hours or overnight. Using
slotted spoon, transfer the raspberries to a food processor and puree.
Strain the puree into the macerating liquid and stir to combine. Pour
into an ice cream maker and freeze according to the manufacturer's
instructions. Serve the sherbet at once or transfer to a chilled
container, cover tightly and freeze for up to 3 days.
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From: especkma@romulus.reed.edu (Erik A Speckman)
Source: Left Bank Cookbook
SORBET AU CASSIS
================
(Black Currant Sherbet)
Ingredients:
------------
1 quart fresh black currants, or frozen or canned (1 l.)
juice of 3 lemons
1 cup + 2 Tbsp. sugar (225 g.)
3/4 cup water (1.8 dl.)
Creme de cassis (optional)
Instructions:
-------------
Puree black currants and combine with lemon juice, sugar, and water.
Freeze according to instructions until smooth, firm, and frozen. If
desired, pour 1 Tbsp. creme de cassis over each serving.
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From: especkma@romulus.reed.edu (Erik A Speckman)
Source: Left Bank Cookbook
SORBET AU CHAMPAGNE
===================
(Champagne Sherbet)
Ingredients:
------------
1 bottle brut champagne
juice of 3 lemons
1 cup + 2 Tbsp. sugar (225 grams)
4 Tbsp. marc de champagne (optional)
Instructions:
-------------
Combine ingredients and freeze according to ice cream maker instructions
for about 15 minutes or until smooth and frozen. Spoon into frosted
champagne flutes and serve immediately.
The alcohol will cause this to take longer to freeze. Marc de champagne
is a brandy made from the remnants of the grapes pressed for champagne.
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From: especkma@reed.edu (Erik A Speckman)
Source: Left Bank Cookbook
SORBET AUX MYRTILLES
====================
(Blueberry Sherbet)
Ingredients:
------------
2 pints fresh blueberries, picked over but not washed (800 g.)
2 1/2 cups sugar (500 g.)
juice of 2 lemons
1 1/4 cups cold water (3 dl.)
Puree berries with sugar, lemon juice, and water. Pour into ice cream
maker and freeze according to instructions--until smooth and frozen. To
preserve the fruit flavor, serve the same day.
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From: especkma@romulus.reed.edu (Erik A Speckman)
Source: Sundays at Moosewood Restaurant
SORBET CARIBE
=============
Ingredients:
------------
2 very ripe bananas, sliced and frozen
3 ounces pineapple juice
3 ounces frozen pineapple juice(use ice cube tray)
2 Tbsp. shredded unsweetened coconut
Instructions:
-------------
Puree everything in food processor until smooth. Serve immediately.
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From: Sandee.Eveland@p0.f116.n114.z1.fidonet.org (Sandee Eveland)
STRAWBERRY SORBET
=================
(Servings: 6)
1 pt Strawberries, fresh (or about 2 cups fresh rasberries)
3/4 c Orange juice
1/2 c Milk
1/4 c Honey
2 Egg whites
1 tb Honey
Instructions:
-------------
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 rasberry 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.
Nutrient Analysis Per Serving:
-----------------------------
Calories 101 kcal
Protein 2 g
Carbohydrates 22 g
Fat 1 g
Cholesterol 0 mg
Sodium 28 mg
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mara
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