Recipes
Sorbet Recipes
Pomegranate Sorbet
2 cups water
1 cup sugar
2 cups pomegranate juice
¼ cup lemon juice
1 pomegranate for garnish
In 1-quart saucepan, heat water and sugar to boiling over high heat. Boil sugar mixture 5 minutes, reducing it slightly to a syrup. Remove syrup from heat and cool to room temperature.
In bowl, combine syrup and both the pomegranate and lemon juices.
Chill the mixture thoroughly at least 3 hours, then freeze it in your ice cream machine according to the manufacturer’s instructions.
Garnish with fresh pomegranate arils.
*Tip: How to peel a pomegranate.
Cut the crown off of your pomegranate and score the skin from top to bottom around the pomegranate, just as you would for an orange to make it easy to peel.
Dunk the scored pomegranate in a large bowl of water and use your fingers to separate the arils (seeds) from the red skin and white membrane that surround the arils. The arils will sink to the bottom.
Strain the arils and you are ready to enjoy!
Lemon Sorbet Meringue Pie
Adapted from Cooking Light Magazine
Serves 8. Lemony fresh and delicious!
32 vanilla wafers
2 cups vanilla low-fat ice cream, softened
2 cups lemon sorbet, softened
4 large egg whites
1 cup sugar
1/4 cup water
1 tablespoon grated lemon rind
Line bottom and sides of a 9-inch deep-dish pie plate with wafers; set aside.
Place softened ice cream and sorbet in a large bowl; beat with a mixer at medium speed until smooth. Spoon mixture into prepared pie plate; place in freezer.
Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Combine sugar and water in a small saucepan; bring to a boil. Cook, without stirring, until a candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at medium speed. Increase speed to high; beat until stiff peaks form. Fold in rind. Spread over ice cream. Loosely cover, and freeze 4 hours or until firm.
Preheat broiler.
Broil frozen pie for 1 minute or until meringue is lightly browned. Serve immediately.
Chocolate Kahlua Sorbet Pie
This tempting quick and easy dessert is also low fat!
Serves 8 to 10
Crust:
2 cups graham cracker crumbs
1/2 cup melted butter
1/3 cup sugar
Filling:
½ cup Kahlua (or other coffee or chocolate flavored liquor)
2 pints Chocolate Sorbet
¼ C Semi-sweet chocolate chips
whipped cream
Prepare crust:
Combine all graham cracker crumbs, butter and sugar. Press over bottom and up sides of 9-inch pie plate. Bake at 400° for 10 minutes.
Prepare Filling:
Blend Kahlua and sorbet in the bowl of processor, until mixed thoroughly.
Pour mixture into the prepared pie pan and freeze until it gets firm.
Garnish with chocolate chips and whipped cream and serve.
Mango Granita with Coconut Chantilly Cream
1/2 cup sugar
1/2 cup water
1 1/2 tablespoons finely grated orange peel
3 cups chilled mango
1 cup chilled heavy whipping cream
1 / 4 cup cream of coconut
1 / 3 cup sweetened coconut flakes, toasted
Place sugar, 1/2 cup water, and orange peel in small saucepan.
Bring to simmer over high heat, stirring to dissolve sugar. Reduce heat to medium. Simmer 1 minute.
Pour into 8x8x2-inch metal pan and cool.
Puree mango in processor until not quite smooth, leave some texture.
Measure scant 2 cups mango puree and add to syrup in pan. Whisk to blend.
Freeze mixture until thoroughly frozen, about 4 hours, stirring with fork every 1 1/2 hours. Cover and keep frozen.
Using electric mixer, beat cream and cream of coconut in medium bowl until peaks form.
Using fork, scrape granita into icy flakes. Spoon 2 heaping tablespoons granita into each of 6 glasses.
Top granita with coconut cream.
Repeat layering with granita and whipped cream.
Garnish with toasted coconut if desired, and serve immediately.
Sensational Sorbet Citrus Cups
This recipe is really easy but makes a very impressive presentation.
6 lemons, limes or oranges
1 pint of lemon, lime or orange sorbet
fresh mint leaves for garnish
Cut just enough of the stem end of the fruit to create a flat bottom to stand it up on your plate.
Cut about ½" of the top of and reserve to use as a lid.
Using a sharp knife and a spoon to carefully remove the pulp, leaving the pith and peel. Fill the cups with sorbet and freeze.
The cups may be wrapped in plastic wrap and stored for approximately one week.
Cantaloupe Alaska with Chambord Sauce
2 small cantaloupes
1 pint raspberry sorbet
4 egg whites
1 pinch cream of tartar
2 tablespoons sugar
1 (10 ounce) package frozen raspberries, thawed
3 tablespoons Chambord (raspberry liqueur)
Slice cantaloupes in half and remove seeds.
Turn over and slice a small amount off of rounded side to allow cantaloupe to sit firmly on plate.
Fill each cantaloupe with a scoop of raspberry sorbet and place in freezer for at least 30 minutes.
Meringue:
Place egg whites and cream of tartar in the bowl of a stand mixer with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes.
Remove cantaloupe from freezer and cover with meringue.
Lightly brown quickly in very hot oven (450 degrees).
Serve at once with a drizzle of Chambord sauce (recipe below).
Chambord Sauce:
Puree the defrosted raspberries in a blender.
Strain to remove the seeds, and stir in 3 tablespoons Chambord liqueur.
Keep refrigerated. Can be made up to 2 days in advance.
Spumoni and Raspberry Sorbet Cake
Adapted from recipe by Sara Foster Bon Appétit
1/2 cup dried tart cherries
1/2 cup orange juice
1 5.5-ounce package amaretti cookies*
1/4 cup almonds, toasted
5 tablespoons unsalted butter, melted
1 1/2 pints chocolate ice cream, softened
1 3-ounce bar imported milk chocolate, chopped
1 1/2 pints raspberry sorbet, softened
1 1/2 pints pistachio ice cream, softened
½ cup pistachios, finely chopped
¼ cup maraschino cherries, drained and finely chopped
Chocolate curls or additional amaretti cookies
Hot Fudge Sauce
Boil dried tart cherries and orange juice in heavy small saucepan until all liquid is absorbed, stirring often, about 8 minutes. Remove pan from heat; cool completely.
Line 9x9x2-inch metal baking pan with foil, extending over sides of pan.
Finely grind cookies and almonds in processor; add butter and process until moist crumbs form. Press crumbs onto bottom of foil-lined pan. Place in freezer.
Mix chocolate ice cream, chopped chocolate, and cherry mixture in medium bowl.
Spoon over crust; smooth top. Freeze 30 minutes.
Top with raspberry sorbet; smooth top. Freeze 30 minutes.
Top with pistachio ice cream. Spoon over sorbet; smooth top (ice cream will come all the way up to top of pan).
Sprinkle with chopped pistachio. Sprinkle with chopped cherries. Cover and freeze until firm, at least 4 hours or overnight.
Using foil as aid, lift ice cream cake from pan; peel off foil. Use spatula dipped into hot water to smooth sides of cake. Transfer cake to platter. Garnish top of cake with chocolate curls or amaretti cookies dipped halfway into room-temperature Hot Fudge Sauce. Cut cake into squares. Serve with Hot Fudge Sauce.
Tart Cherry Sorbet
Tart cherries are loaded with antioxidants that are believed to relieve the pain of arthritis and gout and help fight cancer and heart disease. They're also especially high in the antioxidant melatonin, which may help prevent or reduce brain deterioration associated with aging. They are also high in vitamin A and beta-carotene.
3/4 cups sugar
2/3 cups water
2 cups tart cherries, pitted *
Juice of half lemon
¼ teaspoon almond extract
Combine the sugar and water in a small saucepan over medium heat. Simmer just until the sugar dissolves. Set aside to cool.
Place the sugar syrup in a blender with cherries, lemon juice and almond extract.
Puree until smooth. Place into a covered container and refrigerate at least 4 hours, preferably overnight.
Place the cherry mixture into an ice cream maker and process according to manufacturer's directions. Scoop the sorbet into a covered container and freeze.
*Michigan Montmorency cherries are recommended. If you can’t find them fresh, try Frozen IQF Montmorency Cherries or Canned Montmorency "pie cherries."
