CHAMPAGNE SORBET
Alcohol sorbet defrost quickly, so leave this in the machine until moments before serving. Serve as part of a long dinner or for dessert with fresh strawberries.
1 bottle (about 3 cups) Champagne
1 1/2 cups simple syrup
Pour the Champagne and simple syrup into the bowl of the machine and freeze.
Makes about 5 cups.
Simple Syrup:
4 cups sugar
4 cups water
Place the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to room temperature, then
refrigerate in a covered jar.
Makes about 1 quart
CHERRY SORBET
2 cups simple syrup
Two 16-oz. cans pitted bing cherries in heavy syrup
1/4 cup fresh lemon juice
1/4 cup water
Drain the cherries, reserving 2 tablespoons of the syrup. Put the cherries through a food mill. Stir in cherry syrup, lemon juice and water. Pour the mixture into the bowl of the machine and freeze.
Makes about 4 1/2 cups.
Simple Syrup:
4 cups sugar
4 cups water
Place the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to room temperature, then
refrigerate in a covered jar.
Makes about 1 quart
CHOCOLATE ICE
1 quart milk
4 ounce unsweetened chocolate
1 1/3 cups sugar
Heat milk and sugar together in a saucepan over low heat. In another saucepan, melt
Pour the mixture into the bowl of the machine and freeze.
Makes 1 quart.
CHOCOLATE SORBET
1 quart water
4 ounce unsweetened chocolate, broken into chunks
1 1/2 cups sugar
Use a knife or a food processor to chop the chocolate into very small pieces.
Heat the water and sugar together in a saucepan. Add the chocolate and simmer for 20 min until the mixture is very smooth and not grainy. Do not boil. Cool thoroughly.
Pour the mixture into the bowl of the machine and freeze.
Makes 1 quart.
CRANBERRY SORBET
3 cups plus 6 tablespoons canned or bottled cranberry juice
1/2 cup plus 1 tablespoon simple syrup
Mix the cranberry juice and simple syrup together.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart
Simple Syrup:
4 cups sugar
4 cups water
Place the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to room temperature, then refrigerate in a covered jar.
Makes about 1 quart
EXOTIC FRUIT ICE
1 large can frozen juice
1 can water
1 egg white
Buy one large can of frozen juice (I usually use the "exotic" varieties such as pineapple-guava-raspberry or banana-orange-passion-fruit; there are lots of these available in the US.) Thaw the juice concentrate. Add one can of water. Beat one egg white until it is foamy and mix it into the fruit juice mixture. Freeze in your favorite ice cream maker. This makes just less than one quart of very smooth ice.
GRAPEFRUIT SORBET
1 1/3 cups simple syrup
2 2/3 cups unsweetened grapefruit juice
Mix the grapefruit juice and simple syrup together.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
ICED COFFEE
1/4 cup instant coffee
1/4 cup sugar or equivalent of sweetener
1/4 cup hot water
Mix the above ingredients until coffee and sugar is dissolved. Add 4 cups cold milk. Shake well in blender or milk shake maker. Serve over ice chips.
KIWI SORBET
6 kiwi fruits
1 cup simple syrup
3 teaspoons fresh lemon juice
Peel the kiwis. Purée in a food processor until very frothy. You should have about 1 1/ 2 cups Purée.Stir in the simple syrup and lemon juice.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart
LEMON ICE
2 cups strained fresh lemon juice
2 cups water
2 cups granulated sugar
1. Combine lemon juice with water in a small saucepan. Stir in the sugar.
2. Set saucepan over moderate heat. Bring to a boil, stirring constantly, then remove from heat and cool to room temperature.
3. Pour the lemon mixture into a shallow pan (an 8-inch square cake tin is ideal) and set it in your freezer.
4. The ice will be ready in 3 to 6 hours, depending on the efficiency of your freezer. Because of the high sugar content, this ice will usually be soft enough to serve, so you may as well make it in advance of the day you'll be needing it.
LEMON SORBET
1 1/2 cups fresh lemon juice
1 tablespoon grated lemon zest
3 cups simple syrup
Place the lemon juice, zest and simple syrup into the bowl of the machine and freeze.
Makes about 1 quart
LILIKOI AND PINEAPPLE ICE
2 cups lilikoi (passion fruit) pulp
2 cups pineapple pulp
3/4 cup sugar
2 egg whites
Strain lilikoi pulp and reserve seeds. Place all the ingredients in a food processor and process until well blended. Pour the mixture into a metal or plastic bowl and freeze. When frozen, break up the ice and place a small amount at a time into the food processor. When whipped and frothy, return to the bowl and freeze again. This mixture will not freeze hard and solid, so it will be easy to scoop out to serve. Sprinkle a few of the reserved seeds over the top of the ice when it is served or they may be added when the ice is returned to the freezer for the second time.
MANDARIN ORANGE SORBET
Five 11-oz. cans mandarin oranges packed in light syrup
1 cup superfine sugar
3 tablespoons fresh lemon juice
Drain the oranges and reserve 2 cups of the syrup. Purée the oranges in a food processor. Stir in the reserved syrup, sugar and lemon juice. Pour the mixture into the bowl of the machine and freeze. Makes about 5 1/2 cups.
MANGO SORBET
1 cup simple syrup
4 ripe mangoes
1/4 cup fresh lemon juice
Peel and pit the mangoes. Purée in a food processor. You should have about 3 1/ 2 cups Purée. Stir in the simple syrup and lemon juice. Force the mixture through a fine sieve Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart
MILK CHOCOLATE SORBET
Melt 2 oz. Baker's chocolate, and add 1 cup whole milk, and 1 3/4cups sugar, 2 tbsp vanilla extract, and 4 cups water. Freeze in ice cream maker.
ORANGE SORBET
2 cups fresh orange juice
juice of 1 lemon
1 cup water
1 cup sugar
Heat 1 cup of water and the sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Stir the orange juice and lemon juice into the sugar syrup. Chill the mixture. Freeze the mixture in an ice cream machine using it according to manufacturer’s instruction.
PEACH SORBET
Two 16-oz. cans peaches packed in heavy syrup, drained, liquid discarded
3/4 cup simple syrup
1/4 cup fresh lemon juice
Purée the peaches in a food processor. Add the syrup, lemon juice.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
PEAR SORBET
Two 16-oz. cans pears packed in heavy syrup, drained, liquid discarded
1 cup plus 2 tablespoons simple syrup
6 tablespoons fresh lemon juice
Purée the pears in a food processor. Add the syrup. lemon juice and cream.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
PINAPPLE ICE
1 cup sugar
2/3 cup water
1 fresh pineapple
1/3 cup fresh lime juice
1 large egg white
Combine sugar and water in a saucepan over medium heat; stir until sugar dissolves and syrup begins to simmer. Chill. (I assume you're supposed to take if off the heat, first). Cut pineapple in half, lengthwise, leaving crown intact. Remove fruit from both halves, leaving 1/2-inch of fruit inside the rind. Remove core and cut fruit into 1-inch chunks. Place pineapple halves in large plastic bags and freeze until ready to use. In a food processor with metal blade in place, add pineapple chunks and process until pineapple is smooth and uniformly pureed. You should have about 2 cups puree. Add chilled syrup and lime juice. Process 10 seconds. Place mixture in metal tray or bowl and partially freeze. With metal blade in place, place spoonfuls of partially thawed pineapple mixture in bowl of processor. Mix by turning processor on and off about 8 times, then process about 2 minutes until completely blended, smooth and fluffy. With machine running, add egg white through feed tube. Process 1 minute. Refreeze. Spoon into pineapple shells and serve.
PINEAPPLE SORBET
1 3/4 cups simple syrup
One 20-oz. can pineapple packed in its own juice
Drain the pineapple and reserve the juice for another use. Purée the pineapple in a food processor until very frothy. You should have about 2 cups Purée.Stir in the simple syrup.
Pour the mixture into the bowl of the machine and freeze.
Makes about 3 1/2 cups.
PLUM SORBET
1 1/4 cups sugar
1 cup water
9 ripe red plums
1 teaspoon fresh lemon juice
Combine the sugar and water in a saucepan over low heat. Stir until the sugar dissolves. Increase heat and bring to boil. Cool sugar syrup completely. Halves and pit the plums. Transfer to food processor and purée. Strain purée through sieve into bowl. Stir in 1 cup of the sugar syrup (reserve the rest for another use) and add the lemon juice. Pour into ice cream machine and
freeze according to manufacturer's directions.
RASPBERRY SORBET
You might make extra purée and use it as a sauce under the sorbet. A fresh mint spring makes a pretty garnish.
2 pints raspberries, washed and hulled
1 1/3 cup simple syrup
1/4 cup fresh lemon juice
Purée the raspberries in a food processor. You should have about 3 cups. Stir in 1 cup of the simple syrup and the lemon juice. Taste and add remaining syrup if necessary. Pour the mixture into the bowl of the machine and freeze.
Makes about 3 1/2 cups.
STRAWBERRY MILK SORBET
1 pint strawberries, washed, hulled, and coarsely chopped
1/3 cup superfine sugar
1 tablespoon fresh lemon juice
2 cups skim milk
6 tablespoons non-fat dry milk
1 1/2 teaspoons vanilla extract
Heat milk, sugar, and non-fat dry milk in saucepan, stirring until the sugar and dry milk are dissolved. Cool thoroughly. Stir in the strawberries, lemon juice, and vanilla.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
STRAWBERRY SORBET
2 pints strawberries, washed and hulled
1 cup plus 2 tablespoons superfine sugar
1/4 cup fresh lemon juice
Purée the strawberries in a food processor. You should have about 3 cups. Stir in 1 cup of the simple syrup and the lemon juice. Taste and add remaining syrup if necessary.
Pour the mixture into the bowl of the machine and freeze.
Makes about 3 1/2 cups.
Simple Syrup:
4 cups sugar
4 cups water
Place the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to room temperature, then refrigerate in a covered jar.
Makes about 1 quart
TOMATO & BASIL SORBET
5 fresh ripe tomatoes
1/2 cup fresh lemon juice
1 teaspoon salt
1/2 cup simple syrup
1 tablespoon tomato paste
6 fresh basil leaves, coarsely chopped
Peel, core and seed the tomatoes. Purée in a food processor. You should have about 3 cups Purée. Stir in remaining ingredients. Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart
VANILLA SORBET
This is a basic recipe. You may add other flavorings, fruit purées or nuts according to taste
1/2 cup superfine sugar
3 cups skim milk
6 tablespoons non-fat dry milk
1 1/2 teaspoons vanilla extract
Heat milk, sugar, and non-fat dry milk in saucepan, stirring until the sugar and dry milk are dissolved. Cool thoroughly. Stir in the vanilla. Pour the mixture into the bowl of the machine and freeze. Makes about 1 quart.
WATERMELON SORBET
1/3 cup sugar
1/4 cup water
1/3 cup light corn syrup
2 cups pureed watermelon
1 Tbsp lemon juice
Combine sugar, water and syrup in a saucepan. Stir until it boils. Reduce heat and simmer for 5 minutes. Let cool. Refrigerate. Remove meat from the watermelon and discard seeds. Puree in a blender. Measure and add 3 cups of watermelon and lemon juice to the cold sugar, water, syrup mixture. Pour into machine for 20-30 minute or until desired consistency.
APPLE SORBET
3 cups unsweetened apple juice
One 6-oz. can unsweetened concentrated apple juice
3 tablespoons fresh lemon juice
Place the apple juice, concentrate and lemon juice into the bowl of the machine and freeze.
Makes about 1 quart
APRICOT SORBET
Two 16-oz. cans apricots packed in heavy syrup, drained, liquid discarded
3/4 cup simple syrup
3 tablespoons fresh lemon juice
Purée the apricots in a food processor. Add the syrup. lemon juice and cream.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
BLACKBERRY ICE
6 cups ripe blackberries
1/2 cup granulated sugar
juice of 2 lemons
3/4 cup Creme de Cassis (black currant liqueur)
Combine all ingredients in a heavy saucepan and set over medium heat. Cook, stirring frequently, for 20 minutes, or until all berries have burst.
2. Cool mixture slightly and force through a sieve or through the fine disc of a food mill. Cool the resulting puree completely.
3. Pour cooled mixture into a shallow metal pan (a cake tin is ideal), and set it in your freezer.
4. When the mixture is about half frozen, in 2 to 3 hours, remove the pan from the freezer, scrape the blackberry ice out of the pan into a bowl, and beat with a wire whisk until soft and icy parts are
completely mixed. Return the ice to the pan, set it back in the freezer, and freeze completely.
5. The ice will be very solid. To serve, temper in refrigerator for 15 to 30 minutes before attempting to dish up.
CALVADOS SORBET
1 3/4 cups plus 2 tablespoons Calvados
3 tablespoons simple syrup(below)
Heat 1 1/2 cups Calvados in a saucepan over medium heat until warm. Turn off the heat, stand back and touch a lit match to the Calvados. Let it flame until the flames die down, about 8
minutes. Stir in remaining 6 tablespoons unflamed Calvados and the simple syrup. Pour the mixture into the bowl of the machine and freeze. Makes about 1 quart
Simple Syrup:
4 cups sugar
4 cups water
Place the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to room temperature, then refrigerate in a covered jar.
Makes about 1 quart
CAMPARI-ORANGE ICE
3 cups strained fresh orange juice
1 cup Campari
juice of 1 lemon
1 cup granulated sugar
1.Combine ingredients in a saucepan and set over medium heat. Stir constantly until the mixture is about to boil and all the sugar is dissolved
2. Cool to room temperature, pour into a shallow pan (an 8-inch square cake tin is
ideal), and freeze.
3. The mixture will take from 3 to 6 hours to freeze and, because of its relatively low sugar
content, will be very solid. To serve, set in refrigerator for 30 minutes to temper the texture slightly.
CAPPUCCINO ICE
3 cups prepared strong coffee, made at least partially with dark roast "espresso" coffee
1 cup half-and-half
1 cup granulated sugar
1. Combine ingredients in a saucepan and set over medium heat. Stir constantly until the mixture is about to boil and all the sugar is dissolved.
2. . Cool to room temperature, pour into a shallow pan (an 8-inch square cake tin is ideal), and freeze.
3. The mixture will take from 3 to 6 hours to freeze and, because of its relatively low sugar content, will be very solid. To serve, set in refrigerator for 30 minutes to temper the texture slightly.