REDCURRANT SORBET
Try this refreshing redcurrant sorbet for an alternative low fat dessert
Provided by Lesley Waters
Categories Dessert, Dinner, Lunch
Time 40m
Yield Makes 4 small portions
Number Of Ingredients 3
Steps:
- Remove redcurrants from stems, wash and put in a pan with 2 tbsp water. Bring to the boil, lower the heat, cover and simmer for 5 mins until softened. Push through a sieve to make a purée. Stir in the elderflower cordial and set to one side to cool.
- Put the caster sugar in a pan with 300ml/½pt water and leave over a low heat for 5 mins until the sugar dissolves. Raise heat and boil for 10 mins.
- Tip redcurrant mixture into syrup and mix. Return to the boil, turn down and simmer for 2 mins. Cool, pour into a container and freeze for 3-4 hrs until frozen. Scoop into glasses and top with redcurrants.
Nutrition Facts : Calories 178 calories, Carbohydrate 46 grams carbohydrates, Sugar 41 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
DESSERT CREPES WITH RASPBERRY SORBET
The other day I wanted to make an extra special dessert for my guests and thought about dessert crepes, so I combined crepes with homemade raspberry sorbet - big hit!
Provided by Ruppelig
Categories Breakfast and Brunch Crepes Sweet
Time 3h18m
Yield 6
Number Of Ingredients 14
Steps:
- Heat 1/4 water and 3 tablespoons sugar in a saucepan over medium heat until mixture is simmering and sugar is dissolved. Remove from heat and allow syrup to cool to room temperature.
- Place raspberries in the bowl of a food processor; pulse until pureed. Pour cooled syrup into raspberry puree and mix well. Strain through a fine-meshed sieve into a container. Cover with plastic wrap and freeze until firm, at least 2 1/2 hours. Break up with a fork and place back in the freezer.
- Combine eggs, milk, 1/2 cup water, and 3 tablespoons melted butter in a bowl; beat with an electric mixer until smooth and creamy. Add flour and salt and mix until batter is smooth.
- Grease a 9-inch nonstick skillet with 1 teaspoon butter over medium heat. Pour a small ladleful of batter into the skillet. Immediately rotate the skillet until batter coats the cooking surface in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Slide ready crepe onto a warmed plate and keep warm. Repeat with remaining batter.
- Arrange crepes on plates and dust with confectioners' sugar. Place a scoop of raspberry sorbet on the side and garnish with apple slices, fresh mint leaves, and red currants.
Nutrition Facts : Calories 222.5 calories, Carbohydrate 30.1 g, Cholesterol 100.5 mg, Fat 9.4 g, Fiber 3.2 g, Protein 5.5 g, SaturatedFat 5.1 g, Sodium 280.1 mg, Sugar 15.1 g
RASPBERRY SORBET
Provided by Molly O'Neill
Categories ice creams and sorbets, project, dessert
Time 15m
Yield Six servings
Number Of Ingredients 4
Steps:
- Combine the sugar and water in a small saucepan over medium heat. Simmer for 5 minutes and set aside to cool.
- Place the raspberries, sugar syrup and lemon juice in a blender and puree until smooth. Strain through a fine-mesh sieve. Refrigerate until cold. Freeze according to the directions on your ice-cream machine.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 1 gram, Carbohydrate 86 grams, Fat 1 gram, Fiber 10 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 74 grams
RASPBERRY OR RED CURRENT SORBET
Make and share this Raspberry or Red Current Sorbet recipe from Food.com.
Provided by ellie_
Categories Frozen Desserts
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- In food processor or blender place puree fruit and sugar. Add lemon juice and a few drops of rose water (optional).
- Whisk egg whites until stiff.
- Fold puree until egg whites.
- Turn into a plastic container and freeze.
Nutrition Facts : Calories 196.2, Fat 0.2, Sodium 19.5, Carbohydrate 49.1, Fiber 3.6, Sugar 45.1, Protein 1.8
RASPBERRY SORBET
Make your own raspberry sorbet with just three ingredients. Perfect for hot summer days, or pairing with chocolate puds - and it's vegan too
Provided by Esther Clark
Categories Dessert, Treat
Time 25m
Yield Serves 8-10
Number Of Ingredients 3
Steps:
- Put the sugar and 270ml water in a saucepan over a low heat and stir until the sugar has dissolved. Raise the heat and simmer for 5 mins, or until the liquid has become a syrup. Set aside to cool.
- Put the raspberries and lemon juice in a food processor and blitz until smooth. Strain through a fine sieve into a bowl and discard the seeds. Combine with the sugar syrup, then pour into freezer-proof container.
- Freeze for 1 hr 30 mins, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer.
- Keep mixing the sorbet once an hour for 4 hrs to break up the ice crystals. Stop mixing when firm but scoopable. Will keep in the freezer for up to a month. Serve with extra raspberries, if you like.
Nutrition Facts : Calories 96 calories, Fat 0.1 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
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.
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RASPBERRY AND REDCURRANT SORBET RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
5/5 (3)Total Time 20 minsCategory Peach RecipesCalories 142 per serving
- Put the sugar and 185ml water in a small pan over a low heat. Stir to dissolve the sugar, then increase the heat and boil for 1 minute, until syrupy. Set aside to cool.
- Put the fruit, lemon juice and cooled sugar syrup in a blender or liquidiser and whizz to a purée. Rest a sieve over a large bowl and press the berry purée through it, using the back of a ladle. Discard the pips that remain in the sieve.
- Churn and freeze the mixture in an ice cream maker following the manufacturer’s instructions. (Or put in a freezerproof container, cover, and freeze for about 2 hours, until slushy. Fork the mixture over to break up the ice crystals and freeze for a further hour. Repeat twice more.)
- If you have not made the ice cream in a machine, transfer the frozen mixture to a processor and whizz until smooth. Put back in the container and freeze until needed.
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