Cranberry Pineapple Sorbet Recipes

PINEAPPLE SORBET RECIPE BY TASTY

Steps:

• Blend all ingredients in a food processor or high-speed blender until thoroughly combined.
• Pour into a rectangular loaf pan and smooth into an even layer.
• Freeze for 2 hours, or until frozen but still a little soft for scooping. (If freezing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping.)
• Scoop into a bowl.
• Enjoy!

AMAZING PINEAPPLE CRANBERRY SAUCE

Steps:

• Drain juice from canned pineapple into a measuring cup. Fill the measuring cup with enough water to equal 1 cup liquid altogether.
• Stir pineapple juice mixture and sugar together in a saucepan; bring to a boil, stirring constantly. Add cranberries and return to a boil. Reduce heat to low and simmer until cranberries burst, about 10 minutes.
• Mix pineapple chunks into cranberry mixture. Cool to room temperature before serving.

EASY PINEAPPLE SORBET

Steps:

• Mix orange juice and pineapple in a blender on high speed until smooth. Transfer to a covered container; freeze for at least 5 hours.

CRANBERRY PINEAPPLE SORBET

Steps:

• Zest the orange, reserving some curls for garnish, & finely chopping 1 tablespoon of zest for the recipe.
• Cut the white pith from the orange, leaving just the flesh of the orange. Finely chop the flesh, keeping 1/2 cup to use.
• Combine cranberries, pineapple, sugar, orange pulp & the finely chopped zest.
• Process in batches in blender or food processor, until coarsely chopped [OR chop everything coarsely in a hand-operated chopper].
• Pour into metal bowl &, stir in Grand Marnier, if using it.
• Cover & freeze about 2 hours, or until frozen about 2" from the sides.
• Scrape down the frozen part, & beat with electric beater until uniform in texture.
• Return to freezer & then repeat the freezing/scraping/beating twice more.
• Freeze completely after last beating.
• To serve, spoon into dishes & garnish with a curl or two of orange zest.

CRANBERRY PINEAPPLE SORBET

Steps:

• In a food processor combine first 5 ingredients (cranberries - orange peel), process with on/off turns until chopped. Transfer mixture to a large bowl and stir in the Grand Marnier.
• Cover and freeze for 2 hours.
• Scrape down and beat with a electric mixer. Return to freezer. Repeat twice and then freeze completely.
• Spoon into serving disheds and garnish with orange piece curls if desired.

ORANGE OR PINEAPPLE SORBET

Steps:

• When making sorbet, you can use fresh puree, fresh juice, or commercially prepared frozen puree. No matter which you use, you need simple syrup. When using fruit, it is often necessary to slightly vary the amount of simple syrup to balance the sweetness.
• A refractometer is a piece of equipment used by wine makers to determine the amount of sugar in grapes. It is also used to measure the sugar content in sorbet. It works by measuring light as it is reflected off the sugar crystals contained in the sorbet mix.
• Most ice cream machines work in the same way. The cold source comes from the outside of the container. The ice cream machine blade continually scrapes the sides of the container where the mix has frozen and mixes the frozen particles throughout. The continuous motion of the blade keeps the ice crystals small. If properly spun, sorbet and ice cream should not be icy. The motion of the blade also traps air in the mix as it thickens and gains volume.
• The PACOJET?Y allows you to mix, freeze, and spin the exact number of portions needed. This is a versatile, although expensive, machine that makes great ice creams, sorbets, soups, mousses and purees.
• Make the simple syrup: Combine the sugar and water in a 2-quart heavy-bottomed saucepan over medium-high heat and bring to a boil. All the sugar crystals should completely dissolve. Remove from the heat and pour into a clean medium-size bowl. Let cool completely before using. Simple syrup can be stored in the refrigerator indefinitely if kept in an airtight container.
• The technique for the orange or pineapple sorbet is exactly the same. Use a refractometer to balance the sugar in the fruit juice. It may not be necessary to add very much simple syrup to the fruit juice if using commercially prepared fruit juice. It is often very sweet. The fruit juice and simple syrup combination should balance to a measure of 24 to 26 degrees Brix on the refractometer.
• Pour the fruit juice and syrup combination into the PACOJET?Y beaker and freeze until completely frozen. When frozen, remove from the freezer and place the beaker in the PACOJET?Y container. Insert and spin as many servings as you would like to make. The sorbet is ready to serve.
• SOURCES
• PACOJET?Y
• Refractometer: Beryls

PINEAPPLE SORBET WITH FRESH MANGO

Steps:

• Put the pineapple into a blender or food processor and blitz to a purée. To make the stock syrup, put all the ingredients in a large pot with 500ml water, slowly bring to the boil and stir until the sugar has dissolved, then remove from the heat.
• Tip the pineapple purée and the lime juice into the syrup and stir well. Leave to cool, then strain and churn in an ice-cream maker following manufacturer's instructions. Place in a container and freeze. Alternatively, tip the syrup into a large tray and freeze until it starts to set, then every hour or so break up the ice with a fork. Serve the sorbet scooped into dessert glasses with a few slices of mango.

CRANBERRY SORBET

Steps:

• Place all the ingredients EXCEPT 2 cups of the orange juice in a blender & blend until smooth.
• Transfer mixture to a 2-quart saucepan over medium heat & bring to a boil.
• Remove from heat, add remaining 2 cups of orange juice & mix well.
• Pour mixture into a flat plastic 2-quart container & place in the freezer.
• When mixture is completely frozen, cut it with a sharp, sturdy knife into 1 1/2 inch cubes.
• Place cubes in a food processor & process until completely pulverized, then serve immediately or place in a plastic container & return to the freezer until ready to use.

CRANBERRY SORBET

Steps:

• Add cranberries, sugar, wine, water, and salt to a large saucepan.
• Stir over medium heat until the sugar is dissolved and the mixture comes to a simmer.
• Continue cooking for 2 minutes or until the cranberries pop and begin to soften.
• Remove pan from heat and allow mixture to cool slightly.
• Puree mixture in a blender (may need to do in batches).
• Pass the puree through a food mill to remove the skins (you may use a strainer but the puree will be thick and will need to be rubbed through, using a large wooden spoon).
• Cover and refrigerate the mixture until cold or overnight.
• Stir the chilled mixture; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
• When done, the sorbet will be soft but ready to eat; for firmer sorbet, transfer to a freezer-safe container and freeze several hours.
• *Cranberry Ginger Sorbet-substitute white wine or apple juice for the red wine; add 1 tablespoon grated ginger to the pan along with the sugar; proceed as directed.
• *Cranberry Orange Sorbet-substitute orange juice for the wine; add 1 tablespoon grated orange zest before freezing; proceed as directed.
• *Cranberry Pineapple Sorbet-substitute unsweetened pineapple juice for the wine; proceed as directed.
• *Sea Breeze Sorbet-substitute grapefruit juice for the wine; proceed as directed, adding ½ cup vodka before freezing.
• *Spiced Cranberry Sorbet-add ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, and 1 teaspoon grated fresh lemon zest along with the salt; proceed as directed.

CRANBERRY SORBET

Steps:

• Boil cranberries, 2 cups water, and 1/2 cup sugar in a 5- to 6-quart heavy pot, stirring occasionally, until cranberries have burst, about 15 minutes.
• Purée cranberry mixture in batches in a blender until as smooth as possible (use caution when blending hot liquids). Force through a medium-mesh sieve into a bowl, discarding solids, and chill, covered with plastic wrap, until cold, about 2 hours.
• Bring remaining 3 cups water and remaining 2 cups sugar to a boil in a 2-quart saucepan, stirring until sugar is dissolved, then remove from heat and cool syrup 30 minutes.
• Stir together cranberry purée, sugar syrup, and citrus juices and freeze in ice cream maker. Transfer to an airtight container and freeze until hardened, at least 2 hours.