|
SORBETS - 16 RECIPES AND SOME
HELPFUL NOTES
BLOOD ORANGE SORBET
4 pounds blood oranges
1 1/4 cups water
3/4 cup sugar
Finely grate enough peel from oranges to measure 1 1/2 tablespoons. Combine 1 1/4 cups water, sugar, and 1 1/2 tablespoons orange peel in heavy medium saucepan. Stir over high heat until sugar dissolves and syrup
boils and remove syrup from heat.
Cut all peel and pith from oranges. Working over bowl to catch juices, cut between membranes to release orange segments. Discard any seeds. Transfer orange mixture to
processor and puree until smooth. Measure 2 1/3 cups orange puree and mix into orange syrup (reserve any remaining puree for another
use), then cover mixture and refrigerate at least 6 hours and up to 1 day to blend flavors.
Process orange mixture in ice cream maker according to manufacturer's instructions. Transfer to
container, cover and freeze. Makes 1 quart.
CAVA, STRAWBERRY AND ORANGE SORBET
1/2 cup sugar
1/4 cup water
1 10-ounce package frozen sweetened strawberries, thawed
1 cup orange juice
1 cup brut cava
Fresh strawberries
Stir sugar and water in small saucepan over medium-low heat until sugar dissolves. Bring to boil. Transfer to large bowl. Puree frozen strawberries in processor. Add to syrup. Mix in orange juice and cava. Refrigerate strawberry mixture until well chilled.
Process strawberry mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to covered container and freeze until ready to serve. (Can be prepared 4 days ahead.) Scoop sorbet into glasses. Top with fresh berries and serve. Serves 8
CHAMPAGNE ORANGE SORBET
3/4 cup sugar
1 cup chilled Champagne
2 tablespoons strained fresh orange juice
1/4 teaspoon orange-flower water
1 large egg white
In a small saucepan combine the sugar and 3/4 cup water, bring the mixture to a simmer over moderate heat, stirring until the sugar is dissolved, and simmer the syrup for 10 minutes. Let the syrup cool and chill it, covered, for 2 hours, or until it is cold.
In a bowl stir together 1 cup chilled syrup, the Champagne, the orange juice, and the orange-flower water and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions until it is frozen but still soft. In a bowl beat the white until it is frothy, add it to the sorbet, and freeze the sorbet in the freezer until it is firm. Makes about 1 pint
CHOCOLATE SORBET
1 cup sugar
1/2 cup unsweetened cocoa powder
Pinch of salt
2 cups water
2 tablespoons light corn syrup
Whisk sugar, cocoa powder and salt in heavy medium saucepan to blend. Gradually whisk in 2 cups water. Mix in corn syrup. Stir over medium heat until sugar dissolves (do o not boil). Refrigerate mixture until cold, about 2 hours.
To make sorbet in ice cream maker: Transfer mixture to ice cream maker and process according to manufacturers instructions. Transfer sorbet to container; cover and freeze until firm. (Can be prepared 3 days ahead. Keep frozen.) Let sorbet stand at room temperature 5 minutes before serving. Makes 2 3/4 Cups
COSMOPOLITAN SORBET
2 cups sugar
2 cups water
5 1/3 cups fresh or frozen cranberries (not thawed; 24 oz)
1/4 cup vodka
1/4 cup fresh lime juice
2 tablespoons Cointreau or other orange liqueur
Bring sugar and water to a boil in a 3-quart heavy saucepan, stirring until sugar is dissolved. Add cranberries and simmer, uncovered, until berries are collapsed, 8 to 10 minutes. Pour through a large sieve into a bowl, gently pressing on solids to extract liquid (without forcing pulp through), and discard solids. Cool syrup, then chill, covered, until cold.
Stir in vodka, lime juice, and Cointreau and freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden. (Needs a day or two because of high alcohol content)
GRANITAS
Any sweetened juice or liquid, including coffee and tea, make a good granita. Pour the mixture into a shallow metal or
freezer proof pan. When the edges start to freeze, use a fork to stir the frozen bits back into the middle of the
pan and continue stirring every 15-30 minutes until the mixture is not slushy, but icy.
Serve in a very chilled dish. INTERMEZZO Between courses, it is
pleasant to refresh the palate. What better way than a glass of cava or champagne with a sorbet in it. Use less water when making the sorbet so it is softer and stronger tasting. Put a small scoop of sorbet into a wine glass or Champagne flute, then fill with Prosecco, a brut or extra dry sparkling wine or sparkling water.
KIR ROYALE SORBET
2/3 cup sugar
2/3 cup water
2 1/2 cups raspberries
1 cup Champagne
1/4 cup crème de cassis
1 1/2 tablespoons fresh lemon juice
In a small heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Remove pan from heat.
in a blender or food processor purée raspberries with Champagne, crème de cassis, and sugar syrup until smooth. Force purée through a fine sieve set over a bowl, pressing hard on solids, and stir in lemon juice. Chill mixture until cold and freeze in an ice-cream maker. Makes about 1 quart
KIWI GINGER SORBET
1 cup water
3/4 cup sugar
1/4 cup light corn Syrup
1 1/2 ounces peeled, finely grated ginger, about 2 1/2 tablespoons
2 pounds ripe kiwi fruit
2 to 3 teaspoons vodka (optional)
Make syrup by bringing the water, sugar, corn syrup and ginger to a boil in a
saucepan, reduce the heat, s simmer 10 minutes, remove from heat and set aside until
cool for an hour. Strain the syrup (discard the ginger) and refrigerate until chilled.
(Makes 1.25 cups). Cut the kiwis in half and scoop out the flesh into a food
processor, puree, then chill well. Combine 1 cup of the chilled syrup with the chilled kiwi puree and the vodka. Add remaining syrup to taste or reserve for another use.
Process in an ice cream maker. Makes 3 cups
LIME SORBET
2 limes
2 cups water
1 1/2 cups sugar
2/3 cup fresh lime juice
Using vegetable peeler, cut peel (green part only) from limes. Combine 1 cup water, sugar and lime peel in medium saucepan. Stir over medium heat until sugar dissolves. Increase heat; bring to boil. Remove from heat. Discard lime peel. Cool syrup. Mix sugar syrup, lime juice and remaining 1 cup water in medium bowl. Chill until cold. Process in ice cream maker according to manufacturer's instructions until sorbet is firm. Transfer to covered container and freeze. (Lime sorbet can be made 3 days ahead. Keep frozen.) Present with pineapple sorbet in tall glasses, and garnish each dessert with large pieces of the pine nut brittle (see Recipe) for a dramatic effect.
LIME MARGARITA SORBET
2 cups water
1 cup sugar
2/3 cup fresh lime juice
6 tablespoons triple sec
6 tablespoons tequila
1 teaspoon grated lime peel
Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Pour into medium bowl. Mix in lime juice, triple sec, tequila and lime peel. Refrigerate until cold, about 2 hours. Transfer sorbet mixture to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 2 hours. (Can be prepared 2 days ahead. Keep frozen.) Freeze 4 Margarita glasses for 1 hour. Scoop sorbet into frozen glasses and serve immediately. Serves 4
PEACH AND CINNAMON BASIL SORBET
1 cup sugar
1 cup water
1 bunch (1 ounce) cinnamon basil or 1 bunch (1 ounce) sweet basil plus 1 (3") cinnamon stick
1-1/2 pounds ripe peaches, skinned, pitted, roughly chopped (about 1 qt)
3 tablespoons freshly squeezed lemon juice
Combine the sugar and water in a small (1-quart) saucepan and place it over medium-high heat. As soon as the syrup comes to a full boil, add the basil and cinnamon stick, if using, and push them under the surface with a spoon, and immediately remove the pan from the heat. Cover the pan and let the herbs steep for at least 15 minutes. Strain.
Puree the peaches in a food processor. Add the lemon juice and basil syrup. Freeze in an ice cream maker according to the manufacturer’s directions. Makes 1-1/2 quarts, or 12 servings
PEAR AND CARDAMOM SORBET
2 3/4 cups pear nectar
6 tablespoons superfine granulated sugar
1/8 teaspoon ground cardamom
2 teaspoons fresh lemon juice
Accompaniment: sliced firm-ripe pears tossed with fresh lemon juice
Bring 1/2 cup pear nectar, sugar, and cardamom to a simmer in a small saucepan, stirring until sugar is dissolved. Stir into remaining pear nectar in a bowl and add lemon juice. Freeze in ice cream maker. Serve sorbet over pears. Makes 6 servings, or about 3 1/2 cups.
PINEAPPLE SORBET
1 cup water
1/4 cup sugar
2 cups unsweetened pineapple juice
1 cup finely chopped peeled fresh pineapple
Stir 1 cup water and sugar in small saucepan over medium heat until sugar dissolves. Increase heat; bring to boil. Remove from heat. Cool. Stir in pineapple juice. Chill until cold. Process in ice cream maker according to manufacturer's instructions until softly set. Add chopped pineapple; continue to process until sorbet is firm. Transfer to covered container and freeze. (Pineapple sorbet can be made 3 days ahead. Keep frozen.)Present with lime sorbet in tall glasses, and garnish each dessert with large pieces of the pine nut brittle (see Recipe) for a dramatic effect.
POMEGRANATE TANGERINE SORBET
3/4 cup sugar
1/2 cup water
2 cups pure pomegranate juice
1 cup tangerine or orange juice
1 tablespoon finely grated tangerine peel or orange peel
Combine sugar and water in heavy medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat and cool completely. Whisk in pomegranate juice, tangerine juice and peel. Transfer mixture to ice cream maker and process according to manufacturer's instructions. Freeze sorbet in covered container until firm. Scoop sorbet into wineglasses. Garnish and serve. Serves 6.
SPICED STRAWBERRY SORBET
For the sorbet:
2/3 cup sugar
2/3 cup water
3 tablespoons black peppercorns, crushed coarse
1 quart strawberries (preferably local), hulled
2 tablespoons balsamic vinegar, or to taste
In a saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Stir in peppercorns and remove pan from heat. Cover pan and let syrup stand 1 hour.
Strain syrup through a fine sieve into a food processor or blender and discard peppercorns. Purée hulled strawberries with syrup until very smooth and force though sieve into a bowl, discarding seeds and other solids. Stir in vinegar and chill, covered, until cold. Freeze mixture in an ice-cream maker. Serve sorbet with Toasted Almond Phyllo Crisps - see recipe) and strawberries. NOTES
ABOUT INGREDIENTS AND PROBLEM SOLVING Making sorbet involves
pureeing fruit, adding sugar, water and lime or lemon juice, and freezing in an ice cream maker. It just needs some care to balance all the elements.
A sorbet depends on its fruit so freshness and ripeness are key. Riper fruit gives stronger flavor and has more natural sugar. (Sugar increases sweetness and affects texture by lowering the sorbet's freezing
point which is why granitas and ice pops made from fruit juice and flavored waters like coffee have lower amounts of sugar and freeze harder.)
Too much sugar prevents the fruit mixture from freezing properly,
anythings above 35 percent sugar will often bleed syrup, melt rapidly and become sticky.
You can scoop sorbets and serve right out of the ice cream maker, but they harden after several hours in the freezer, so
put frozen ones on the counter for 5-10 minutes for a softer texture and
to be easier to scoop.
Lemon or lime juice will increase tartness, balancing the sugar so the sorbet is not cloying. Fibrous or thick fruit purees like mango or kiwi
need water to freeze properly. Sorbet can seasoned with herbs and spices (fresh ones can be minced and put near the end of the freezing process). Heavy ingredients like nuts or candy rarely improve sorbet.
Alcohol adds flavor but also keep sorbet from freezing solid but can help soften the texture without adding unwanted sugar.
Some problems arise in making sorbet . If it is too soft and doesn't set well, let it melt, add more fruit puree, juice or water and refreeze. If it is too icy, add more sugar or a little alcohol. If flavor is too intense, dilute with a little water, then add either sugar for more sweetness or lemon juice for more acidity, if needed.
|
