Tag: sorbet

Blackberry Sorbet

We just got several pints of sweet juicy blackberries. We ate the first pint the day the berries were picked. The rest of them went into Blackberry Sorbet that will last us for as long as it’s in the freezer. We love it so much; I doubt it will be in there too long. Here is the recipe:

Ingredients:
1 cup water
1 cup organic sugar
2 pints blackberries
juice of half a lemon

Combine water and sugar in a medium saucepan over medium heat, whisking regularly to dissolve sugar into water. Do not bring to a boil. Remove from heat once sugar is completely dissolved in water. Set aside and allow to cool.

While the sugar syrup is cooling, mash blackberries. Add lemon juice and puree in blender. Pour through a sieve into a bowl, whisking to help the blackberry puree come through the sieve more efficiently. Throw away seeds filtered by the sieve.

Pour cooled sugar syrup into blackberry puree and refrigerate at least an hour.

Prepare ice cream maker according to manufacturer’s instructions. Churn at least 30 minutes or until thickened into a soft serve consistency. Transfer to an airtight container and freeze overnight to ripen into a firm sorbet.

This deep purple Blackberry Sorbet is a decadent after dinner dessert while looking at the summer sunset.

July 16, 2012
Apricot Sorbet

A few days ago I was visiting my aunt and found her apricot tree heavy with fruit. My daughter and I helped ourselves to the ripest ones. “If you touch it and it just gives itself to you, then it’s ready.” We came home with a shopping bag full of ripe apricots. Here’s what I did with them:

Ingredients:
1 cup water
1 cup organic sugar
4 cups pitted and mashed apricots
2 teaspoons lemon juice

Combine water and sugar in a medium saucepan over medium low heat. Whisk occasionally to help dissolve sugar. Once sugar is completely dissolved in the water, remove from heat and pour into a bowl to cool. Cover and refrigerate. While cooling, pit and mash the apricots. Put the mashed apricot in a blender and puree until smooth. Once the syrup is cold, remove from refrigerator. Pour the apricot puree through a mesh sieve into the bowl of syrup. I used a whisk to help the apricot go through the sieve faster. When only the tough skins remain on the sieve, discard. Add lemon juice and whisk together until smooth.

Prepare ice cream maker according to manufacturer’s instructions. Churn the apricot syrup concoction until thickened into a soft serve consistency. Transfer to an airtight container and freeze overnight to ripen into a firm sorbet.

This apricot sorbet is so rich and smooth on the tongue. Enjoy this summertime treat!

July 5, 2012
Lemon Sorbette

What do you do with an abundance of lemons in the summer? Lemon Sorbette!

I tried this recipe from The Ciao Bella Book of Gelato and Sorbetto: Bold, Fresh Flavors to Make at Home. Here’s my version:

Ingredients:
2 cups water
2 cups organic sugar
1 cup freshly squeezed organic lemon juice (from about 6 large lemons), strained and chilled
1 tablespoon finely chopped grated organic lemon zest

Directions:

In a medium saucepan, bring to a boil water and sugar over medium-high heat. Whisk often to dissolve the sugar. Simmer on medium-low for 4 minutes, still whisking to dissolve the sugar completely. Remove from heat and cool. Transfer to a bowl or container, cover and chill for at least an hour.

Prepare ice cream machine according to manufacturer’s instructions. Combine lemon juice, sugar syrup and lemon zest in the ice cream machine. Let it churn until the sorbette is of the desired consistency. I spent an hour at least letting it churn. Transfer to an airtight container and freeze for at least 2 hours before serving.

I sprinkle a little bit more lemon zest on top when serving.

Enjoy this excellent palate cleanser after your meal!

June 15, 2012
Strawberry Sorbet

I love strawberries! This year we live close to strawberry farm gardens and we’re able to buy several quarts of sweet strawberries harvested on the same day. In my house, that means ice cream and sorbet! I’ve posted my recipe for Strawberry Ice Cream before. Today I’m posting my recipe for Strawberry Sorbet. Sweet!

Ingredients:
1 cup sugar
1 cup water
1/4 cup maple syrup
1 quart fresh strawberries
Juice of 1 lemon

Bring sugar and water to a boil over medium heat. Reduce the heat to low and simmer without stirring until the sugar is completely dissolved. Remove from heat and let cool.

Remove stems from strawberries and cut into quarters. Add the juice of 1 lemon to strawberries. You could use a food processor to puree the strawberries. I don’t have a food processor, so I used a potato masher then a blender to make the puree. Some people like to put the puree through a cheesecloth or sieve to take the strawberry seeds out, but I prefer to leave it in for a little crunch.

Whisk the sugar syrup, strawberry puree and maple syrup together until smoothly combined. Chill for at least an hour.

Prepare ice cream maker according to manufacturer’s instructions. Churn the mixture in ice cream maker for 30 minutes or until thickened into a soft-serve consistency. Transfer to an airtight container and freeze for at least 2 hours to overnight to ripen into a firm sorbet.

June 13, 2012
Blueberry Ice Cream and Sorbet

There she is! My beautiful red Cuisinart ice cream maker. My mouth is watering just looking at it.

I made two desserts this weekend: Blueberry Ice Cream and Blueberry Sorbet.

Ingredients
Blueberry Sorbet
1 1/4 cup sugar
1 cup water
1 quart blueberries
4 tbsp fresh lemon juice

Blueberry Ice Cream
1 pint blueberries
3 tbsp fresh lemon juice
1 cup sugar, divided
1 cup whole milk
2 cups heavy cream
1 tsp vanilla extract

Follow manufacturer’s instructions on how to prepare your ice cream maker. If making these two desserts one after another, begin with Blueberry Sorbet, to keep the sorbet dairy-free.

Blueberry Sorbet

1. Boil sugar and water in a medium saucepan. Reduce heat and simmer without stirring until sugar is completely dissolved. Transfer to a bowl and cool completely.
2. Macerate the blueberries with lemon juice.
3. Add blueberry mixture to the sugar/water bowl and let it chill for an hour.
4. Churn the mixture in an ice cream maker for at least 30 minutes or until thickened into a soft-serve consistency.
5. Freeze for at least 2 hours if a firmer sorbet is desired.

Blueberry Ice Cream

1. Macerate the blueberries with lemon juice and 1/3 cup sugar. Let it sit for 2 hours.
2. In a medium bowl, whisk together milk and remaining sugar until the sugar is dissolved. Stir in heavy cream and vanilla.
3. Churn the mixture in an ice cream maker for at least 30 minutes or until thickened into a soft serve consistency.
4. Add the blueberry mixture during the last 5 minutes of churning.
5. Freeze for at least 2 hours if a firmer consistency is desired.

My husband wanted to eat his sorbet before it was frozen so he used it as a topping on a slice of my fresh baked bread. It was kind of weird to me, a bit heartier than I like my desserts, but he liked it, so what the hey! I’m happy if he’s happy! 😀

August 5, 2008