ROSEMARY AND BLOOD ORANGE SORBET
Steps:
- In a small saucepan, heat the simple syrup with the rosemary to a simmer. Bring it back down to room temperature, then discard the rosemary. Mix in the blood orange juice, water and a few drops lemon juice. Follow the directions on an ice cream maker to freeze.
GRAPEFRUIT SORBET
Classic sorbet calls for a simple juice-to-sugar ratio that you can customize to fit your ingredients, your menu, and your fancy. Use this grapefruit sorbet recipe as your guide and once you have the basic math down, have some fun. Embolden blood orange with fresh rosemary or thyme, spike grapefruit with an aperitif like Aperol or Campari, or take tangerine up a notch with a squeeze of lime.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 6h30m
Yield Makes 1 Quart
Number Of Ingredients 5
Steps:
- In a saucepan, heat 1 cup grapefruit juice, Campari, sugar, and salt over medium until sugar has dissolved, about 5 minutes. Remove from heat. Transfer to a heatproof container and stir in lemon juice and remaining 2 cups grapefruit juice. Cover and refrigerate until cold, at least 2 hours and up to overnight.
- Put a loaf pan or similar container in the freezer. Churn juice mixture in an ice cream maker according to manufacturer's instructions. Transfer to chilled pan and freeze until firm, about 4 hours.
- For the best texture, let stand at room temperature 10 minutes to soften slightly. Use an ice cream scoop dipped in hot water, then wiped dry, to serve. Sorbet can be stored, covered, in freezer up to 2 weeks.
ROSEMARY & ORANGE SORBET
From San Francisco Chronicle & SFGate.com. "The sharp resinous flavor of fresh rosemary adds a subtle background for the sweet orange sorbet. Add a dish of chocolate truffles to serve along with the sorbet & you have a fancy, but simple, winter dessert." You can also add some smaller sprigs of rosemary for garnish.
Provided by Trnquilit
Categories Frozen Desserts
Time 3h10m
Yield 1 1/2 pints
Number Of Ingredients 8
Steps:
- In a saucepan over medium-high heat, combine the sugar, water & 3 rosemary sprigs & bring to a boil, stirring to dissolve the sugar; reduce the heat to medium-low & simmer, stirring often, to make a thin syrup, about 5 minute.
- Remove from the heat & let cool 10 min; remove & discard the rosemary sprigs.
- Stir in the orange juice & lemon juice, cover & refrigerate until well chilled; stir in the minced rosemary leaves & the orange zest. Pour into a 1-quart metal or plastic pan & freeze; it will be hard.
- Before serving, remove from the freezer & let stand 5 min; using a fork, break up the crystals, as in a granita & serve at once.
Nutrition Facts : Calories 679.3, Fat 0.7, SaturatedFat 0.1, Sodium 7, Carbohydrate 171.6, Fiber 2, Sugar 161.2, Protein 2.5
LEMON ROSEMARY SORBET
this sorbet is so easy to make and a great treat for a hot summer day! The vodka (or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. Vodka is excellent to use because it doesn't affect the taste. You have got to try it!!!!
Provided by Lieutenant Ducky
Categories Frozen Desserts
Time 3h25m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat; add rosemary, cover, and let stand approximately 10 minutes or until cool.
- Place a fine strainer over a large bowl and pour syrup mixture through (straining out the rosemary leaves). Add lemon juice and vodka to the strained syrup mixture; stir until thoroughly blended.
- Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.
- NOTE: Can be prepared 3 days in advance. Cover and keep frozen.
- Makes 8 to 10 servings.
Nutrition Facts : Calories 169.6, Fat 0.1, SaturatedFat 0.1, Sodium 1.8, Carbohydrate 41.4, Fiber 0.4, Sugar 38.4, Protein 0.2
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