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3 SPRING SORBET RECIPES
A few years back my husband and I hosted an elegant French themed dinner party. In an effort to wow our guests, we served a sorbet between courses. The sorbet recipe needed to be made with an ice cream maker. In an effort to be streamlined, I try to avoid purchases like these, however, I really wanted to prepare the sorbet so I bought a Cuisinart Ice Cream Maker. I was surprised to learn how easy it is to make sorbet and ice cream and have made some delicious recipes. If you are feeling the need for a little indulgence…try these delicious sorbet recipes. While they do have sugar, they are low in fat!
LEMON BASIL SORBET
Makes about 5 cups
Ingredients:
2 cups water
1 ½ cups of granulated sugar
1 ½ tablespoons lemon zest, divided
1 cup packed fresh basil (1 ½ cups if stronger basil flavor is desired)
pinch of sea salt
2 cups fresh lemon juice
Instructions:
Combine the water, sugar and 1½ tablespoons of the lemon zest in a medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved. Remove from heat. Once the simple syrup is ready, add the basil and salt. Let the mixture steep for 30 minutes. Stir in the lemon juice. Cover and refrigerate 2 to 3 hours, or overnight. Strain the chilled mixture through a fine mesh strainer. Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. When the sorbet is almost done, add the reserved zest through the opening on top of the ice cream maker and let churn until combined. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Garnish with a single basil leaf for an elegant presentation.
Source: www.cuisinart.com
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RASPBERRY SORBET
Makes about 5 cups
Ingredients
2 cups water
1 ½ cups sugar
1 teaspoon vanilla extract
5 cups fresh raspberries
2 tablespoons fresh lemon juice
Instructions:
Combine water and sugar in a medium saucepan and bring to a boil, stirring to dissolve. Reduce heat to low and simmer, without stirring, to make a syrup, for 5 minutes. Pour the syrup into a medium bowl, stir in vanilla extract and transfer to freezer and chill for 15 minutes. Purée 4 cups of the raspberries with the syrup in a blender until smooth. Scrape the purée through a fine sieve into a bowl and discard the seeds. Stir lemon juice into the raspberry purée and pour into a 2 quart ice cream maker. Freeze until desired consistency is achieved, approximately 25 minutes. Add remaining raspberries and continue freezing in the ice cream maker for approximately 5 minutes. Transfer the sorbet to a plastic container and freeze until completely set, about one hour. Garnish with a little home made whipped cream for a luxurious finish.
Source: www.saveur.com
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CHOCOLATE SORBET
Makes about 5 cups
Ingredients:
2 cups water
1 cup granulated sugar
½ teaspoon salt
1/3 cup semi-sweet chocolate chips (I like Ghiradelli)
1 cup cocoa (my favorite is Valharona)
¼ teaspoon vanilla extract
Instructions:
Heat water, sugar and salt in a medium saucepan, stir until sugar dissolves. Gradually mix sugar solution into cocoa using a whisk. While the mixture is still hot, add the chocolate chips and let sit for 5 minutes before mixing with a whisk. Chill 2 hours or overnight and then freeze in an ice-cream maker according to the manufacturers’ directions. Garnish with raspberries and mint leaves or chocolate candy.
Source: www.chocolatechocolateandmore.com
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Hope you enjoy these sweet sorbets!
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Bisous,
Rebecca