1. Use ripe fruit. When making sorbet, always use ripe fruit. Ripe fruit is sweeter and has a more authentic fruit flavor. And the sweeter the fruit, the less sugar you will have to add. 2. Opt for bottled or purified water. The delicate science in making sorbet can be affected by the lead content of some tap waters, so go for the good stuff. 3. Sugar matters. Adding too much or too little sugar can affect the texture of a sorbet. Too much sugar will cause the sorbet to be mushy, and too little will make it grainy. Use the exact amount of sugar called for in a recipe, and add only a little bit more if your fruit isn't quite ripe or sweet enough. 4. Slow-churned is best. When making the sorbet, churning it fast will result in a coarser sorbet. Slow-churning makes it smooth and silky. 5. Experiment with different ingredients. The method of making a sorbet is very basic, so once you have it down, you can use any flavors you like. Experiment with flavors other than fruit. 6. Try teas, liqueurs, herbs, spices and even edible flowers. Teas or liqueurs or herbs and spices make unusually divine sorbets. Cilantro and basil are two excellent choices, as are red wine and Grand Marnier. Edible flowers also make unique sorbet flavors and garnishes. 7. Garnish your sorbet. Always be sure to serve your sorbet in a pretty glass garnished with the fruit or herb that you used to make it. Presentation can effortlessly make your sorbet look and even seemingly taste better.
Makes 8 servings Ingredients:
1 1/2 cups sugar
1 cup spring water
8 cups fresh raspberries
Juice of 1 lemon
1 cup Chambord liqueur Directions:
1. Combine sugar and water in a pot over medium heat. Cook, stirring, until sugar dissolves. 2. Puree 3 1/2 cups raspberries in a food processor or blender until smooth. Pour through a strainer to remove seeds. Mix the raspberry puree into the cooled sugar solution and add the lemon juice. Chill for 2 hours in refrigerator. 3. Spoon mixture into an ice cream maker and freeze by following manufacturer's instructions. 4. To serve, combine remaining raspberries with Chambord and spoon mixture over frozen sorbet.
Makes 12 servings Ingredients:
2 1/2 cups sugar
1/4 teaspoon salt
2 cups cabernet sauvignon
4 pounds fresh blackberries, frozen
Zest of 2 lemons
4 tablespoons fresh lemon juice
2 tablespoons vanilla extract Directions:
1. Add sugar, salt, and wine to a medium pot over medium-high heat. Let mixture come to a boil, reduce heat to medium-low, and simmer for 3 minutes. Remove from heat and let cool. 2. Puree wine mixture, blackberries, lemon zest, lemon juice, and vanilla in a food processor or blender until smooth. 3. Pour into an ice cream maker and freeze by following manufacturer's instructions. Serve garnished with fresh blackberries.
Makes 8 servings Ingredients:
1 1/4 cups sugar
1 cup water
1 cup (approximately 6 limes) fresh lime juice
18 to 20 fresh basil leaves, finely chopped Directions:
1. Combine sugar and water in a pot over medium heat. Cook, stirring, until mixture comes to a boil. Boil for 1 minute or until sugar dissolves. Remove from heat and let cool. 2. Puree sugar mixture, lime juice, and basil leaves in a blender or food processor until smooth.
3. Pour mixture into an ice cream maker and freeze by following manufacturer's instructions. Serve with a fresh basil leaf and thin slice of lime. Note: If you do not have an ice cream maker, you can still make sorbet. Simply pour sorbet mixture into a shallow container, cover, and place in freezer. When mixture is partially frozen, scrape it with a fork and put back in freezer. When frozen, puree in a blender or food processor to make it creamy, then freeze again. More good stuff:
Cran Rasberry Fizz made with Rasberry Sorbet Fresh fruits for summer desserts The scoop on frozen desserts
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