Sorbet is a cool and refreshing treat that’s the perfect end to a spring or summer meal. Combine fresh purees of fruit and sweetened juices to create a tasty sweet treat that’s as easy to make as it is to eat! Here are a couple of ideas.
Whether you’re looking for a satisfying dessert to finish off a great meal, a palate cleanser to serve between courses or a cool, low-fat sweet treat anytime of the day, a homemade sorbet will certainly fit the bill. Bursting with bright fruit flavours, a sorbet is easy to make and will help satisfy the sweet tooth of almost anyone! Try one of these two recipes for a yummy treat right out of your own kitchen.
Serving size 6
- 1-1/2 cups sugar
- 1-1/2 cups water
- 1-1/2-inch piece of fresh ginger, peeled and sliced
- 3 tablespoons lemon zest
- 2 cups freshly squeezed lemon juice
- Finely minced candied ginger, optional
- In a medium saucepan over medium to high heat, bring the sugar, water and ginger to a boil.
- Stir until the sugar has dissolved.
- Remove from heat, stir in the lemon zest, then cover. Let steep for approximately 10 minutes.
- Strain the liquid through a fine sieve to remove the lemon zest and ginger.
- Mix in the lemon juice.
- Pour the mixture into a shallow pan, and refrigerate until cool.
- Cover and freeze until firm, approximately five hours.
- Break into pieces and puree in a food processor, or use an ice cream maker to process.
- Refreeze to create a firmer consistency if desired.
- Serve the sorbet sprinkled with candied ginger.
Serving size 6
- 2/3 cup sugar
- 2/3 cup water
- 2 teaspoons lemon zest
- 1/2 cup mint leaves
- 5 cups diced honeydew melon, pureed until smooth in a food processor
- 2-1/2 tablespoons corn syrup
- 2 teaspoons fresh lemon juice
- Mint leaves for garnish
- In a medium saucepan, bring the sugar, water and lemon zest to a boil over medium to high heat. Boil until the sugar has dissolved.
- Remove from heat and add the mint leaves. Stir and let sit for 10-15 minutes to steep.
- Strain the liquid through a fine sieve to remove the mint and lemon zest.
- Mix the simple syrup, corn syrup, lemon juice, salt and pureed melon together. Pour into a shallow dish.
- Chill, then process in an ice cream maker according to the manufacturer’s directions or freeze for approximately five hours until firm.
- Break into chunks and process until smooth in a food processor.
- Refreeze for a firmer texture if necessary.
- Serve the sorbet garnished with a mint leaf if desired.