Best 2 Sorbet Trio Recipes
Indulge your palate with a refreshing symphony of flavors in this sorbet trio. This culinary masterpiece features three distinct sorbet recipes, each offering a unique taste experience. From the vibrant and tangy Lemon Sorbet, bursting with citrusy zest, to the luscious Raspberry Sorbet, brimming with sweet and juicy notes, and the creamy delight of Vanilla Bean Sorbet, infused with the essence of Madagascar vanilla beans. These handcrafted sorbets are not only a treat for the taste buds but also a delightful visual spectacle, sure to impress and tantalize your guests. Dive into this sorbet extravaganza and embark on a journey of refreshing indulgence.
Let's cook with our recipes!
SORBET TRIO
This easy sorbet recipe is a refreshing way to cool down and use a few ingredients from the garden-with no ice cream maker! I do them all at once and add the variations as I go. They look and taste like a lot more work than they really are. -Rebecca Taylor, Manteca, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3-1/2 quarts.
Number Of Ingredients 9
Steps:
- For lemon sorbet, in a small heavy saucepan, bring 1 cup water, 1/2 cup sugar and 2 teaspoons lemon zest to a boil. Cook and stir until sugar is dissolved; cool. Add 1/2 cup lemon juice, 1/2 cup mineral water and a dash of salt. Transfer to an 8-in. square dish., For mint sorbet, in a small heavy saucepan, bring 1 cup water, 1/2 cup sugar and 2 teaspoons lemon zest and mint to a boil. Cook and stir until sugar is dissolved; cool. Strain. Add 1/4 cup lemon juice, 1/2 cup mineral water and a dash of salt. Transfer to another 8-in. square dish., For blueberry sorbet, in a small heavy saucepan, bring 1 cup water, 1/2 cup sugar, 2 teaspoons lemon zest and blueberries to a boil. Cook and stir until sugar is dissolved; cool. Cover and process for 2-3 minutes or until blended. Strain and discard seeds and pulp. Add 1/4 cup lemon juice, 1/2 cup mineral water and a dash of salt. Transfer to an 11x7-in. dish., Freeze sorbets for 1 hour or until edges begin to firm; stir. Freeze 3 hours longer or until firm., Just before serving, transfer sorbets separately to a food processor; cover and process for 1-2 minutes or until smooth. Scoop each flavor into serving dishes. Garnish as desired.
Nutrition Facts : Calories 83 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.
TRIO OF SORBETS WITH RASPBERRY COULIS
Categories Food Processor Ice Cream Machine Dessert Freeze/Chill Frozen Dessert Raspberry Apricot Banana Kiwi Summer Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 24
Steps:
- For banana sorbet:
- Place bananas in freezer to chill 10 minutes. Bring sugar and 1/2 cup water to simmer in heavy small saucepan over medium heat, stirring until sugar dissolves. Beat egg yolks in small bowl to blend. Gradually whisk hot syrup into yolks. Return mixture to same saucepan and stir over low heat just until bubbles appear at pan edge and mixture thickens slightly, stirring constantly, about 2 minutes. Pour yolk mixture into processor. Add fresh lemon juice, salt and ground ginger. Peel cold bananas and slice. Add to processor bowl. Puree until smooth. Immediately transfer custard to ice cream maker and freeze according to manufacturer's instructions. Transfer to container and freeze. (Sorbet can be prepared 2 days ahead. Store in freezer.)
- For apricot sorbet:
- Bring 1 cup water and 1 cup sugar to boil in heavy small saucepan over medium heat, stirring until sugar dissolves. pour into processor bowl and cool.
- Combine remaining 1 cup water, apricots and wine in heavy medium saucepan. Cover and cook over medium-low heat until apricots are very tender, stirring occasionally, about 25 minutes. Add mixture to syrup in processor. Add ginger and salt and puree. Cool.
- Transfer apricot mixture to ice cream maker and freeze according to manufacturer's instructions. Transfer sorbet to container and freeze. (Can be prepared 2 days ahead. Store in freezer.)
- For kiwi sorbet:
- Bring sugar and 1/2 cup water to boil in heavy small saucepan over medium heat, stirring until sugar dissolves. Cool.
- Puree diced kiwi in processor. Set aside 1 cup puree. Strain remaining puree through fine sieve. Combine both purees and syrup in ice cream maker and freeze according to manufacturer's instructions. Transfer to container and freeze. (Sorbet can be prepared 2 days ahead. Store in freezer.)
- For raspberry coulis:
- Puree all ingredients in processor. Strain through fine sieve. (Can be prepared 2 days ahead. Cover and refrigerate.)
- Spread Raspberry Coulis in center of each dessert plate. Arrange 1 scoop of each sorbet on sauce. Garnish with fresh fruit if desired and serve.
Tips:
- Choose ripe and flavorful fruit: This will ensure that your sorbet is bursting with flavor.
- Freeze the fruit before churning: This will help the sorbet to churn more smoothly and prevent it from becoming icy.
- Use a high-quality ice cream maker: This will help you to achieve a smooth and creamy sorbet.
- Chill the sorbet before serving: This will help it to firm up and make it easier to scoop.
- Garnish the sorbet with fresh fruit, herbs, or nuts: This will add a pop of color and flavor.
Conclusion:
These three sorbet recipes are a delicious and refreshing way to enjoy the summer fruit. With their vibrant colors and flavors, they are sure to be a hit at your next party or gathering. So next time you are looking for a light and healthy dessert, give one of these sorbet recipes a try.
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