Sauteed Fruit And Red Berry Sorbet Recipes

BERRY SORBET

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.

SAUTEED FRUIT AND RED BERRY SORBET

Steps:

• In a large bowl, combine the strawberries, raspberries and 1 1/4 cups sugar. Toss well.
• Heat water in a pot or in the bottom of a double boiler (about 2 inches). Place the fruit bowl over the simmering water, cover and cook for an hour.
• Strain the berries through a fine sieve into a bowl until all the juice is removed. Set aside the juice. Reserve the cooked berries.
• Combine all sorbet ingredients in a bowl, and blend well. Place in a shallow tray. Freeze for two hours.
• Place butter and 1/4 cup sugar in a large pan with pear, apple and rhubarb pieces in one layer. Over medium-high heat, cook all fruit until tender, about 5 minutes. Add grapes.
• Add reserved berry juice and lemon juice. Cover, and reduce the juice by half.
• Place some of the cooked fruit mixture on a plate next to a scoop of the frozen sorbet. Spoon juice from pan, and pour over everything.

SAUTE OF SUMMER FRUIT

Steps:

• Melt butter in a nonstick skillet over medium heat. Stir in the jelly then add the peaches and plums. Cook for about a minute until the fruit is hot and the jelly syrupy. Add the berries and remove from skillet. Serve poured over frozen yogurt or serve topped with frozen yogurt.

FRUIT SORBET

Steps:

• Pour boiling water over sugar in a small bowl. Stir till sugar is dissolved.
• Cover and chill.
• Sieve fruit puree, if necessary.
• Combine with sugar syrup.
• Freeze in ice cream maker according to manufacturer's directions.

FROZEN BERRY SORBET

Steps:

• To make the syrup: mix sugar and water together in a small saucepan. Warm over medium heat, stirring till sugar is completely dissolved. Remove from heat. (It it not necessary to boil the syrup, in fact the less you heat it the quicker it will cool.).
• After the syrup has cooled enough that you can stick your finger in comfortably, you are ready to make the sorbet.
• Pour strawberries, then blueberries into blender. Add the lemon juice, and enough syrup to cover the berries halfway. Pulse, blend, etc. until you have a smooth puree. Serve immediately, or freeze in a plastic container with a layer of wax paper or saran wrap touching the top to prevent freezer burn. Remove from the freezer 5-10 minutes before serving to soften.

RED WINE-RASPBERRY SORBET

Steps:

• In a medium saucepan, bring the sugar, water, and red wine to a boil and let boil for 1 minute, stirring to dissolve the sugar. Remove from the heat and add the raspberries. Cover and let steep for 1 hour.
• To purée the berries and remove the seeds, using a rubber spatula, press the mixture through a mesh strainer set over a medium bowl or pass it through a food mill fitted with a fine disk into a medium bowl. Cover and refrigerate until thoroughly chilled.
• Freeze in an ice cream machine according to the manufacturer's instructions.
• Variation:
• For a lighter-tasting sorbet, use rosé in place of the red wine.