Martha Stewart Easy Living Melon Sorbet Recipes

PEAR AND CRANBERRY SORBET

Steps:

• Combine sugar with 1 3/4 cups water in a medium saucepan. Stir well, and cook the mixture over medium-high heat, stirring occasionally, until sugar has dissolved, 5 to 8 minutes. Transfer the syrup to a metal mixing bowl, and set bowl over an ice bath, or place in the refrigerator to chill, about 30 minutes.
• Meanwhile, peel and core 3 pears. Chop into 1/4-inch dice and toss with 2 tablespoons lemon juice. Transfer to a medium saucepan. Add cranberries. Cover and cook over medium heat until the juices are released, 6 to 8 minutes. Reduce the heat to medium low and cook, covered, until pears are very soft, 12 to 18 minutes. Transfer mixture to a food processor and process until smooth. (At this stage, the puree may be passed through a fine strainer to get a smoother texture.) Transfer puree to metal bowl; let chill over an ice bath or in refrigerator, about 30 minutes.
• Combine chilled puree with syrup and 1/4 cup lemon juice. Transfer the mixture to an ice-cream machine and freeze, following the manufacturer's instructions. If a machine is not available, place the mixture in an 11 by 6 by 2 3/4-inch plastic container (this size container works best) in the freezer for 1 hour. After 1 hour, stir with a fork. Continue to freeze, stirring every 30 minutes, until the sorbet has set and is completely frozen, about 4 hours.
• Meanwhile, make the serving shells. Cut the top inch from the 6 remaining pears, and reserve the tops. Using a melon baller, scoop out as much flesh from the pears as possible, leaving the skin intact. Brush the insides of the pears with the remaining 2 tablespoons lemon juice. Place the pears and their tops in a large plastic container, and cover; transfer to the freezer for at least 2 hours. The shells may be prepared 2 to 3 days ahead. To serve, fill frozen shells with sorbet, and garnish with the pear tops. Serve immediately.

WATERMELON SORBET

Steps:

• Place sugar and 3/4 cup water in a small saucepan. Bring to a boil over medium heat, stirring occasionally. When sugar has dissolved, remove pan from heat, and stir in creme de menthe, if using. Chill the syrup.
• Remove seeds from watermelon flesh. Place flesh in the bowl of a food processor; process until liquefied, about 2 minutes. Add puree to chilled syrup; stir to combine.
• Freeze sorbet in an ice-cream maker according to the manufacturer's instructions. Store, frozen, in an airtight container.

RASPBERRY SORBET

Steps:

• Place fruit and water in a food processor, and process until very smooth. Pass through a fine sieve into a deep bowl or a large glass measuring cup, pressing on solids with a flexible spatula to extract as much liquid as possible. Don't press too hard, or some of the seeds (if there are any) may be forced through the strainer into the liquid. Discard any solids that remain in the strainer.
• Transfer strained puree to a deep bowl or plastic storage container. Add simple syrup (start with 1/2 cup syrup, then add more as needed) and stir until it is well combined. (To determine whether you need more syrup, gently drop a just-cleaned and dried egg into puree and push to submerge completely; when the sugar content is right, a piece of egg about the size of a quarter should be exposed. If the egg doesn't float to the top, add more syrup; if too much egg is exposed, add more fruit puree.) Cover bowl or container, and refrigerate until completely chilled before using, at least 1 hour (or overnight).
• Pour mixture into an ice-cream maker and freeze according to manufacturer's instructions. Transfer sorbet to a large airtight container; freeze at least 2 hours (or overnight) before serving.

THREE-INGREDIENT MANGO SORBET

Steps:

• Place frozen mango chunks in a food processor; let stand 5 minutes to thaw slightly. Add maple syrup, lemon juice, and 1 tablespoon water. Process, scraping down sides, until smooth and thick (if too thick, add up to 1 tablespoon additional water), about 2 minutes.
• Pack into a resealable container and freeze until firm, at least 1 hour and up to 1 month.

RASPBERRY SORBET

Steps:

• Bring sugar and 1 cup water to a boil in a large saucepan. Cook, stirring occasionally, until sugar dissolves. Let syrup cool.
• Pulse raspberries and remaining 3/4 cup plus 4 teaspoons water in a food processor until smooth. Strain through a fine sieve set in a deep bowl or a large glass measuring cup. Using a rubber spatula, gently press down on the mixture to extract as much liquid as possible; discard solids.
• Transfer raspberry puree to a deep bowl or airtight container. Add syrup, and stir until well combined. Refrigerate for at least 1 hour.
• Pour mixture into an ice cream maker, and freeze according to manufacturers' instructions. Transfer sorbet to a large airtight container, and freeze for at least 2 hours.

MELON SORBET

Steps:

• Combine the water and sugar in a saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Remove from the heat and allow to cool.
• In a blender, purée the melon with the sugar solution and remaining ingredients until smooth. Chill in the refrigerator for 2 hours or overnight.
• Chill a container in the freezer. Blend the mixture for 30 seconds with an immersion blender, then freeze in an ice cream maker following the manufacturer's instructions. Transfer to the chilled container and place in the freezer for 2 hours to pack. Allow to soften in the refrigerator for 15 to 30 minutes before serving.

REFRESHING MELON-SORBET FLOAT

Steps:

• Use a melon baller to scoop small balls of honeydew and cantaloupe.
• Freeze on a parchment-lined baking sheet until firm, at least 4 hours. (You can transfer them to a resealable plastic bag and freeze up to 1 month.)
• When ready to serve, place several melon balls in a tall glass with 1 or 2 scoops lemon or coconut sorbet (or one of each).
• Rub a few mint leaves between your fingers and drop in. Top with seltzer or club soda; serve immediately.