FIG SORBET
I love fig ice cream, so I decided to try sorbet, and although I wasn't crazy about the color, I couldn't resist the flavor. Make sure to use fully ripe, sweet figs for this. My favorite way to make this is with red wine.
Provided by Martha Rose Shulman
Categories ice creams and sorbets, dessert
Time 4h45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Combine the water or wine and sugar in a saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Add the rose geranium or rose water, remove from the heat and allow to cool. Strain if you steeped the rose geranium sprig.
- Combine all of the ingredients in a blender and purée until smooth. You may have to do this in two batches. Chill in the refrigerator for 2 hours or overnight.
- Chill a container in the freezer. Blend the mixture with an immersion blender for 30 seconds, 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.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 0 grams, Carbohydrate 45 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 41 grams
CACTUS FIG AND LIME SORBET
The fruit of the prickly pear cactus (often called 'cactus fig' or 'tuna,') is sweet and juicy. Coupled with lime and frozen, it makes a light, refreshing summer treat. You can find cactus fig at any Mexican grocery and at some gourmet markets.
Provided by janelle
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 5h55m
Yield 4
Number Of Ingredients 4
Steps:
- Remove the outer skin of the cactus figs to expose the light green flesh. Push the flesh through a mesh sieve into a bowl, collecting the juice and trapping the seeds and pulp.
- Combine water and sugar in a saucepan over medium heat. Bring to a boil, stirring frequently until thickened, about 5 minutes. Remove from heat; allow to cool slightly, about 15 minutes.
- Stir cactus juice and lime juice into the sugar water. Mix thoroughly; chill for 1 hour.
- Pour cactus-lime mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 33 g, Fat 0.4 g, Fiber 2.8 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 5.8 mg, Sugar 25.1 g
BASIL AND LIME SORBET
Steps:
- Place the water and sugar in a pan, bring to a boil, and simmer for 4 minutes with the lime zest. Remove from the heat, and allow to cool for a while. Add the lime juice and basil puree. Stir this up and leave to infuse for a while. Pass it through a coarse sieve and pour into a plastic tub or earthenware dish and place in the freezer. Generally, sorbet takes 2 hours to set. Try to stir it around every 30 minutes, if you remember. Serve it in a glass on its own.
LIME, GINGER, AND LEMONGRASS SORBET
Provided by Laura O'Neill
Categories Ginger Dessert Kid-Friendly Frozen Dessert Spring Summer Lemongrass Lime Juice Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 quart
Number Of Ingredients 4
Steps:
- 1. In a blender, combine the lemongrass with 3 cups water and puree until mostly smooth. (Lemongrass is very fibrous, so you will not get to a completely uniform consistency; that's okay.) Transfer the puree to a saucepan and bring to a simmer over medium heat. Remove from the heat, cover, and let the liquid infuse for 15 to 20 minutes. Strain the syrup into a bowl, pressing on the solids; discard the solids in the strainer. You should wind up with about 2 cups of strained "lemongrass tea"; be sure to measure out your final yield.
- 2. In a medium saucepan, combine the "lemongrass tea" with the same amount (by volume) of sugar. So, if you wind up with 2 cups tea, you will add 2 cups (400 grams) sugar. Stir the mixture over medium-high heat until all the sugar has dissolved and the syrup comes to a simmer. Remove from the heat and let cool completely.
- 3. Transfer the cooled syrup to a quart-size container and stir in the ginger juice and lime juice. Cover and refrigerate the sorbet base until completely cold, at least 3 hours.
- 4. Pour the chilled sorbet base into an ice cream maker and freeze according to the manufacturer's instructions. Place the container in which you refrigerated the sorbet base in the freezer so you can use it to store the finished sorbet. Churn the sorbet until it resembles Italian ice. Transfer the sorbet to the chilled storage container and freeze until hardened to your desired consistency. The sorbet will keep, frozen, for up to 7 days.
FRESH FIG AND PORT SORBET
The ingredients are clearly classic Portuguese (figs, port) and sorbet was almost part of the Moorish repertoire (ice was brought from the Sierra Nevada mountains to the Alhambra to provide coolness for sliced fruit), but in all other respects, this is about as non-traditional a recipe as you can find for the Zaar World Tour 5 (2009)! This recipe uses no milk or cream; the flavor of the figs and port is there, but understated and it is absolutely wonderful. You can stay within the traditional Iberian palate and use vanilla sugar instead of plain sugar (don't use vanilla extract, unless you cook off the alcohol), but that's just gilding the lilly. Full credit goes to Eating Out Loud (http://www.eatingoutloud.com/2008/08/fresh-fig-port-sorbet.html), who in turn credits Ms. Adventures in Italy for the idea of a Fig Sorbet (http://www.msadventuresinitaly.com/blog/2007/07/03/fresh-fig-sorbet/)
Provided by Gandalf The White
Categories < 4 Hours
Time 1h30m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Trim the hard parts and stems of the figs and quarter the remainder.
- Add the figs and water to a saucepan, cover and bring to a simmer.
- As the mixture heats up, add the lemon zest.
- Stir 2-3 times over the first 10 minutes.
- After about 10 minutes, the figs will soften and begin to break up.
- When the figs are soft, add the sugar and cook uncovered for 2-3 minutes more until the mixture becomes thick and syrupy.
- Remove from the heat.
- Using either a stick blender in the pot or transferring the mixture to a regular blender, VERY CAREFULLY (Remember, this mixture is hot), puree the mixture.
- Now add the port, 1 1/2 cups of water and the lemon zest to the mixture.
- Taste and if it's too tangy (i.e., you didn't have Meyer lemons and substituted regular lemons), you may need to adjust with a tiny amount of sugar.
- Once the mix is cool, pour into your ice cream maker and follow the manufacturer's directions to get a semi-firm consistency.
- Remove the ice cream and place in a container in the freezer compartment of your refrigerator for at least 2 hours.
- Remove, scoop, and enjoy!
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