Orange Strawberry Sorbet Recipes

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:

• In a saucepan set over moderate heat, combine the sugar and water, bring mixture to a boil, and simmer, stirring, for 3 minutes, or until clear. Transfer to a bowl and let cool. In a food processor or blender puree the strawberries with lemon juice, to taste. Add strawberry puree to sugar syrup and stir to combine. Transfer mixture to an ice cream freezer and freeze according to manufacturer's instructions. Or freeze in cube trays.

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.)

PEACH AND STRAWBERRY SORBET

Steps:

• Place the peaches, strawberries, orange juice, and brown sugar in a food processor. Puree until smooth.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions until firm.

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.

STRAWBERRY ORANGE SORBET

Steps:

• Combine water and sugar in a small saucepan. Stir until sugar dissolves. Bring to a boil; boil gently for five minutes, then set aside to cool.
• Remove caps from strawberries, then puree in a blender or food processor.
• Combine pureed strawberries, cooled syrup, and orange juice; stir until well blended.
• Refrigerate for a minimum of four hours,or overnight if possible.
• Transfer to ice cream maker and freeze according to manufacturer's directions. Optional: About five minutes before sorbet is finished, add 1/4 - 1/2 cup of Grand Marnier, Triple Sec, or other orange-flavored liqueur.

ORANGE SORBET

Steps:

• In a small saucepan, bring the sugar, water and orange peel to a boil. Cook and stir until sugar is dissolved; discard orange peel. Set aside to cool., In a large bowl, combine the orange juice, lemon juice, orange liqueur and reserved sugar mixture. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions., Transfer to a freezer container; freeze for 8 hours or overnight.

STRAWBERRY SORBET

Steps:

• Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
• Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

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.