Cava Strawberry And Orange Sorbet Recipes

CAVA COCKTAIL

Steps:

• Using a reamer, juice the blood oranges into a strainer placed over a bowl. With the back of the spoon work the pulp against the strainer to extract all of the juice, about 1/4 cup.
• In a small pitcher combine the blood orange juice, lemon juice, bitters, and the chilled cava. Give it a little stir. Pour into a chilled champagne flute. Garnish with a thin slice of blood orange.

STRAWBERRY-ORANGE SORBET

Steps:

• Stir 1 cup water and sugar in small saucepan over medium heat until sugar dissolves. Bring to boil. Chill sugar syrup until cold, about 1 hour.
• Combine sliced strawberries, fresh orange juice and orange peel in processor. Puree until smooth. With processor running, gradually add chilled sugar syrup and process until well blended. Transfer sorbet mixture to 13x9x2-inch glass dish. Freeze just until sorbet is firm, stirring every 30 minutes, about 3 hours total. Transfer frozen sorbet to processor. Puree until smooth. Spoon into dessert glasses and serve immediately or freeze in covered container up to 3 days.

ORANGE-STRAWBERRY SORBET

Steps:

• Pour water and sugar into a medium saucepan over medium heat to make simple syrup. Stir occasionally until sugar dissolves. Bring to a boil for 2 to 4 minutes. Remove from heat and let cool, about 30 minutes.
• Add strawberries and sugar syrup to a blender and blend until smooth. Leave a few chunks of strawberries if you like. Add orange juice, lemon extract, and salt and give it a swirl. Refrigerate for 1 to 2 hours; this helps it freeze in the ice cream maker quickly as it has a lot of water.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze for 8 hours to overnight.
• Scoop sorbet and serve.

STRAWBERRY SORBET

Steps:

• Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer-safe container; freeze until firm.

FRESH STRAWBERRY SORBET

Steps:

• Stir 2 cups water and sugar in heavy medium saucepan over high heat until sugar dissolves. Boil 5 minutes.
• Working in batches, puree strawberries in food processor until smooth. Add strawberry puree and orange and lemon juices to sugar syrup; stir to blend. Cover and refrigerate until cold, about 2 hours.
• Process strawberry mixture in ice cream maker according to manufacturer's instructions or place mixture in shallow container and freeze, stirring every hour until set, about 6 hours. (Can be made 3 days ahead. Cover and freeze in airtight container. If sorbet is frozen solid, place in refrigerator for 15 minutes to soften.)

FRESH STRAWBERRY SORBET WITH ORANGE MUSCAT CHAMPAGNE VINEGAR

Steps:

• Combine vinegar (or orange juice) and sugar in a small saucepan.
• Bring mixture to a boil and cook, stirring, until the sugar dissolves. Remove from heat and cool.
• Rinse berries in a colander and lay out on a lint-free towel or paper towel to dry.
• Cap the leaves, quarter the berries and then puree them in a food processor. Stir in the syrup and orange zest.
• Freeze in your ice cream maker according to the manual directions. *Note: the original directions did not indicate to chill the mixture first in the refrigerator then process in the ice cream maker. I did not chill the strawberry mixture and churned it for about 40 minutes. Next time I prepare the sorbet, I will chill first and come back here to update.
• Finally, I transferred the sorbet to a freezer container and froze for about 4 hours.
• To serve: Garnish each serving with mint (or other fresh herb of choice) or a fresh whole berry.
• Note: Prep time can vary.