BERRY SORBET
Chill your sorbet container before running the ice cream maker so when you transfer the sorbet to the freezer, it won't start melting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h
Yield Makes 1 quart
Number Of Ingredients 2
Steps:
- Puree berries and 1/3 cup water in a blender. Pour through a coarse sieve into a bowl. If using blueberries, strain again, through a fine sieve. (You should have 2 cups.) Stir in simple syrup.
- Refrigerate until cold, about 1 hour. Process in an ice cream maker according to manufacturer's instructions, about 25 minutes. Transfer sorbet to an airtight container, and freeze until it hardens, at least 1 hour and up to 3 days.
TRIPLE BERRY SORBET
This tart, refreshing sorbet makes a great light dessert!
Provided by larkspur
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 4h30m
Yield 8
Number Of Ingredients 7
Steps:
- Bring the sugar and water to a boil in a saucepan over medium heat. When the sugar is dissolved, stir in the cranberries, and cook and stir for 5 minutes. Add the raspberries, and simmer for 5 more minutes, until the raspberries have softened and the cranberries have popped.
- Strain the mixture through a sieve or strainer, discard the pulp, and refrigerate the mixture for 2 hours. Mix in the cherry juice, lime juice, and orange juice concentrate, and pour the mixture into an ice cream maker. Freeze according to directions.
- Pack the sorbet into a freezer container and freeze for about 2 hours, until the sorbet is firm. Remove from the freezer about 10 minutes before serving.
Nutrition Facts : Calories 238.3 calories, Carbohydrate 60.9 g, Fat 0.1 g, Fiber 2.3 g, Protein 0.8 g, Sodium 8.7 mg, Sugar 55.5 g
RASPBERRY SORBET
Make your own raspberry sorbet with just three ingredients. Perfect for hot summer days, or pairing with chocolate puds - and it's vegan too
Provided by Esther Clark
Categories Dessert, Treat
Time 25m
Yield Serves 8-10
Number Of Ingredients 3
Steps:
- Put the sugar and 270ml water in a saucepan over a low heat and stir until the sugar has dissolved. Raise the heat and simmer for 5 mins, or until the liquid has become a syrup. Set aside to cool.
- Put the raspberries and lemon juice in a food processor and blitz until smooth. Strain through a fine sieve into a bowl and discard the seeds. Combine with the sugar syrup, then pour into freezer-proof container.
- Freeze for 1 hr 30 mins, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer.
- Keep mixing the sorbet once an hour for 4 hrs to break up the ice crystals. Stop mixing when firm but scoopable. Will keep in the freezer for up to a month. Serve with extra raspberries, if you like.
Nutrition Facts : Calories 96 calories, Fat 0.1 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
AWARD BERRY SORBET
A burst of berry flavour tickles your tongue as this frosty creation melts in your mouth. I usually make this wonderful dessert when I can get the fresh berries, but I have made it with frozen as well, and it is very well received every time I serve it. Please note cooking time is the actual freezing time.
Provided by Scandigirl
Categories Frozen Desserts
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan bring water, sugar, and the blueberries to boiling.
- Cook and stir until sugar is dissolved and blueberries are tender (1 to 2 minutes).
- Remove from heat.
- Drain berries, reserving liquid; set aside to cool.
- Meanwhile, in a food processor bowl or blender container combine blackberries and raspberries.
- Cover and process or blend until smooth.
- Press pureed berries through fine-mesh sieve; discard seeds.
- Place the blueberries and 1/3 cup of the reserved cooking liquid (do not discard remaining liquid) in food processor bowl or blender container.
- Cover and process or blend until almost smooth.
- Press blueberry mixture through the fine-mesh sieve; discard skins.
- In a large bowl combine the pureed mixtures, remaining cooking liquid, and orange juice.
- Cover and refrigerate for 2 hours or until mixture is completely chilled.
- Freeze mixture in a 4- or 5-quart ice cream freezer according to manufacturer's directions.
- Ripen 4 hours.
- Use within 2 days.
- Serve individual scoops of sorbet with fresh berries, if desired.
Nutrition Facts : Calories 179.1, Fat 0.5, Sodium 2.5, Carbohydrate 44.9, Fiber 3, Sugar 40.8, Protein 0.9
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