RASPBERRY SORBET
When berries are in plentiful supply, I can think of nothing better than to make your own sorbet. This recipe comes from the UK chef Nigel Slater.
Provided by Sackville
Categories Frozen Desserts
Time 5h
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put the sugar and water in a pot and heat until the sugar dissolves.
- This is likely to happen before the water boils.
- Do not stir, but instead set the mixture aside to cool and then put in the fridge until it is completely cold.
- Afterwards, mix the berries, cold syrup and creme de cassis in a food processor or blender.
- Whiz until smooth and then, if desired, push through a sieve to remove the seeds.
- You can leave the seeds in if you like a little crunch in your sorbet.
- Freeze the mixture in an ice cream maker.
- You can also do it by hand, stirring the frozen edges into the center every hour or so until it is nearly frozen.
- However, the texture will not be as velvety as in an ice cream maker.
Nutrition Facts : Calories 174.8, Fat 1, Sodium 2.1, Carbohydrate 43.1, Fiber 10, Sugar 30.8, Protein 1.9
RED WINE-RASPBERRY SORBET
Provided by David Lebovitz
Categories Wine Berry Fruit Dessert Freeze/Chill Fourth of July Vegetarian Mother's Day Father's Day Backyard BBQ Frozen Dessert Raspberry Red Wine Summer Anniversary Birthday Shower Party Fat Free Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 quart (1 liter)
Number Of Ingredients 4
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.
RASPBERRY SORBET
A classic raspberry sorbet is just the thing to enjoy on a warm summer day. Make two batches of this recipe if needed for double the dessert.Get the recipe for Vanilla Ice Cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 quart
Number Of Ingredients 3
Steps:
- Bring sugar and 1 cup water to a boil in a large saucepan. Cook, stirring occasionally, until sugar dissolves. Let syrup cool.
- Pulse raspberries and remaining 3/4 cup plus 4 teaspoons water in a food processor until smooth. Strain through a fine sieve set in a deep bowl or a large glass measuring cup. Using a rubber spatula, gently press down on the mixture to extract as much liquid as possible; discard solids.
- Transfer raspberry puree to a deep bowl or airtight container. Add syrup, and stir until well combined. Refrigerate for at least 1 hour.
- Pour mixture into an ice cream maker, and freeze according to manufacturers' instructions. Transfer sorbet to a large airtight container, and freeze for at least 2 hours.
LUSCIOUS RUBY-RED RASPBERRY SORBET
This intense raspberry sorbet is as pleasing to the taste buds as it is for the eye to behold. Please note "Preparation Time" includes time needed for the simple syrup to chill, time needed for the sorbet to churn in an ice cream maker as well time needed for freezing solid. If you are as eager as my family was to eat this sorbet, you may choose to serve it directly after churning without freezing for 3-5 hours, but please be aware that the sorbet will be softer and melt much faster. I hope you enjoy this recipe as much as my family does! Happy eating!
Provided by MarthaStewartWanabe
Categories Frozen Desserts
Time 5h
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Place sugar and water into a medium saucepan and place over medium-high heat. Stir occasionally until sugar is dissolves. Bring mixture to a rolling boil. Continue to boil for 10-15 minutes or until a thin, syrup consistency is reached (syrup should coat the back of a spoon). Set aside to cool. Then pour into a separate container and refrigerate until completely chilled (about 2 hours).
- Place raspberries, simple syrup and lime juice in a 5-quart food processor. Using a chopping blade, puree until mixture is smooth and frothy.
- Using a fine wire mesh sieve, strain mixture to separate the seeds to reach a smoother consistency. Repeat if necessary.
- Place mixture into the freezer tub of your ice cream maker and follow the manufacturers instructions for freezing. It took only 15 minutes for my machine to churn and freeze.
- With a rubber spatula, turn sorbet into a freezer container. Freeze for 3-5 hours or until desired texture is reached.
Nutrition Facts : Calories 260, Fat 0.8, Sodium 4.3, Carbohydrate 65.5, Fiber 8, Sugar 55.5, Protein 1.5
RUBY RED GRAPEFRUIT SORBET RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 6
Steps:
- Combine the sugar and water in a small saucepan; bring to a boil and stir to dissolve sugar. Cool completely. Combine the grapefruit juice, zest and sugar/water mixture with the vodka and optional grenadine (for color) in a metal bowl. Chill in the refrigerator or by placing the metal bowl over a larger bowl filled with ice water until 40°F. Pour chilled mixture into container of an ice cream machine and churn until frozen. Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. (Sorbet can be kept frozen for up to 3 days.)
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