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Sorbet Recipes
(Sorbetto)
(Sorbetto)
| Mango Sorbet |
RECIPES
Mango Sorbet
Watermelon Sorbet
Lemon Sorbet
Pineapple Sorbet
Raspberry-Prosecco Sorbet
Orange Sorbet
Strawberry Sorbet
Kiwi Sorbet
Almond Sorbet
Chocolate Sorbet
Mango Sorbet
Watermelon Sorbet
Lemon Sorbet
Pineapple Sorbet
Raspberry-Prosecco Sorbet
Orange Sorbet
Strawberry Sorbet
Kiwi Sorbet
Almond Sorbet
Chocolate Sorbet
Sorbets, or Italian ices, are frozen desserts usually made with fresh fruit,
water, and just enough sugar to enhance their natural sweetness and
keep them smooth once churned in an ice cream maker and frozen.
You will notice that most of the sorbet recipes have just a few ingredients.
Simple syrup, which is water and sugar heated together until the sugar is
dissolved, is usually the base to which the fruit is added. A squeeze of
lemon juice or other flavorings are sometimes added to further heighten
the natural fruit flavors. You can be creative and combine whatever fruits
you like. Always use the ripest fruits and the best water.
water, and just enough sugar to enhance their natural sweetness and
keep them smooth once churned in an ice cream maker and frozen.
You will notice that most of the sorbet recipes have just a few ingredients.
Simple syrup, which is water and sugar heated together until the sugar is
dissolved, is usually the base to which the fruit is added. A squeeze of
lemon juice or other flavorings are sometimes added to further heighten
the natural fruit flavors. You can be creative and combine whatever fruits
you like. Always use the ripest fruits and the best water.
Technically, sorbets are never made with milk or cream as opposed to sherbets that often have milk, egg whites, or buttermilk added. Since sorbets are primarily
fruit and water they have very little fat and tend to freeze harder than ice cream. Most sorbets benefit by being taken out of the freezer about 10 minutes before serving.
This allows the sorbet to soften slightly. Sorbet is a refreshing dessert on is own but it can also be served with a splash of cold Champagne, a dollop of whipped
cream, or alongside a scoop of ice cream. You can also pour the sorbet mixture into plastic popsicle molds and freeze until firm. Sorbets are nice after a meal when
you don’t want a dessert that is too heavy. Small portions of sorbet can also be used as palate cleansers between courses.
fruit and water they have very little fat and tend to freeze harder than ice cream. Most sorbets benefit by being taken out of the freezer about 10 minutes before serving.
This allows the sorbet to soften slightly. Sorbet is a refreshing dessert on is own but it can also be served with a splash of cold Champagne, a dollop of whipped
cream, or alongside a scoop of ice cream. You can also pour the sorbet mixture into plastic popsicle molds and freeze until firm. Sorbets are nice after a meal when
you don’t want a dessert that is too heavy. Small portions of sorbet can also be used as palate cleansers between courses.
Mango Sorbet
(Makes about 1 quart)
2 large, ripe mangoes (about 2 pounds)
2/3 cup sugar
2/3 cup water
4 teaspoons lemon or lime juice
1 tablespoon dark rum (optional)
Pinch of salt
Peel the mangoes and cut the flesh into chunks.
Place all of the ingredients into a blender.
Puree the mixture until smooth.
Refrigerate the mixture until cold, about 2 hours.
Freeze in an ice cream maker according to the manufacturer’s instructions.
Freeze in a covered container until firm, about 4 hours.
(Makes about 1 quart)
2 large, ripe mangoes (about 2 pounds)
2/3 cup sugar
2/3 cup water
4 teaspoons lemon or lime juice
1 tablespoon dark rum (optional)
Pinch of salt
Peel the mangoes and cut the flesh into chunks.
Place all of the ingredients into a blender.
Puree the mixture until smooth.
Refrigerate the mixture until cold, about 2 hours.
Freeze in an ice cream maker according to the manufacturer’s instructions.
Freeze in a covered container until firm, about 4 hours.
Watermelon Sorbet
(Makes about 1 quart)
3 cups watermelon juice (about a 3 pound piece of watermelon)
1/2 cup sugar
Pinch of salt
1 tablespoon lemon or lime juice
1 to 2 tablespoons mini chocolate chips
To make the watermelon juice:
Cut the rind from the watermelon and remove any large seeds.
Cut the flesh into cubes and puree in a blender or food processor.
Put the mixture through a strainer if there are many seeds remaining.
Place 1/2 cup of the watermelon juice in a small saucepan over medium heat.
Add the sugar and salt; stir until the sugar is dissolved.
Remove from heat and stir the mixture into remaining watermelon juice in a bowl.
Stir in the lemon or lime juice.
Refrigerate the mixture until cold, about 2 hours.
Freeze in an ice cream maker according to the manufacturer’s instructions.
During the last minute of churning, add the mini chocolate chips.
Freeze in a covered container until firm, about 4 hours.
(Makes about 1 quart)
3 cups watermelon juice (about a 3 pound piece of watermelon)
1/2 cup sugar
Pinch of salt
1 tablespoon lemon or lime juice
1 to 2 tablespoons mini chocolate chips
To make the watermelon juice:
Cut the rind from the watermelon and remove any large seeds.
Cut the flesh into cubes and puree in a blender or food processor.
Put the mixture through a strainer if there are many seeds remaining.
Place 1/2 cup of the watermelon juice in a small saucepan over medium heat.
Add the sugar and salt; stir until the sugar is dissolved.
Remove from heat and stir the mixture into remaining watermelon juice in a bowl.
Stir in the lemon or lime juice.
Refrigerate the mixture until cold, about 2 hours.
Freeze in an ice cream maker according to the manufacturer’s instructions.
During the last minute of churning, add the mini chocolate chips.
Freeze in a covered container until firm, about 4 hours.
Lemon Sorbet
(Makes about 1 quart)
This lemon sorbet is tangy. If you like it sweeter, add another 1/4 cup sugar.
2-1/2 cups water
1 cup sugar
1 cup fresh lemon juice (about 6 lemons)
Combine 1/2 cup of water and the sugar in a saucepan over medium heat.
Heat, stirring often, until the sugar is dissolved.
Remove from heat and stir in the remaining 2 cups of water.
Refrigerate the mixture until cold, about 2 hours.
Stir the lemon juice into the sugar mixture.
Freeze in an ice cream maker according to the manufacturer’s instructions.
Freeze in a covered container until firm, about 4 hours.
Pineapple Sorbet
(Makes about 3 cups)
1/2 pineapple, peeled and cored
8 to 10 tablespoons sugar
1/2 cup water
Cut the pineapple into chunks.
Puree in a blender with 8 tablespoons sugar and water until smooth.
Taste, and add additional sugar if desired.
Refrigerate the mixture until cold, about 2 hours.
Freeze in an ice cream maker according to the manufacturer’s instructions.
Freeze in a covered container until firm, about 4 hours.
(Makes about 3 cups)
1/2 pineapple, peeled and cored
8 to 10 tablespoons sugar
1/2 cup water
Cut the pineapple into chunks.
Puree in a blender with 8 tablespoons sugar and water until smooth.
Taste, and add additional sugar if desired.
Refrigerate the mixture until cold, about 2 hours.
Freeze in an ice cream maker according to the manufacturer’s instructions.
Freeze in a covered container until firm, about 4 hours.
Raspberry-Prosecco Sorbet
(Makes about 2 cups)
1-1/4 cups prosecco or other sparkling wine
1/4 cup water
1/2 cup sugar
2 cups raspberries, fresh or frozen
Combine the Prosecco, water, and sugar in a small saucepan over medium heat.
Bring the mixture to a boil.
Add the raspberries, remove from the heat, and cover.
Let stand for 10 minutes.
Press the mixture through a mesh strainer with a rubber spatula.
Discard the seeds.
Refrigerate the mixture until cold, about 2 hours.
Freeze in an ice cream maker according to the manufacturer’s instructions.
Freeze in a covered container until firm, about 4 hours.
(Makes about 2 cups)
1-1/4 cups prosecco or other sparkling wine
1/4 cup water
1/2 cup sugar
2 cups raspberries, fresh or frozen
Combine the Prosecco, water, and sugar in a small saucepan over medium heat.
Bring the mixture to a boil.
Add the raspberries, remove from the heat, and cover.
Let stand for 10 minutes.
Press the mixture through a mesh strainer with a rubber spatula.
Discard the seeds.
Refrigerate the mixture until cold, about 2 hours.
Freeze in an ice cream maker according to the manufacturer’s instructions.
Freeze in a covered container until firm, about 4 hours.
Orange Sorbet
(Makes about 4 cups)
3 cups fresh orange juice
1 cup sugar
2 tablespoons light corn syrup
1 teaspoon grated orange zest
Combine 1 cup of orange juice, sugar, corn syrup , and zest in a medium saucepan.
Stir over medium heat until the sugar dissolves.
Pour into a bowl.
Mix in the remaining 2 cups orange juice.
Refrigerate the mixture until cold, about 2 hours.
Freeze in an ice cream maker according to the manufacturer’s instructions.
Freeze in a covered container until firm, about 4 hours.
(Makes about 4 cups)
3 cups fresh orange juice
1 cup sugar
2 tablespoons light corn syrup
1 teaspoon grated orange zest
Combine 1 cup of orange juice, sugar, corn syrup , and zest in a medium saucepan.
Stir over medium heat until the sugar dissolves.
Pour into a bowl.
Mix in the remaining 2 cups orange juice.
Refrigerate the mixture until cold, about 2 hours.
Freeze in an ice cream maker according to the manufacturer’s instructions.
Freeze in a covered container until firm, about 4 hours.
Strawberry Sorbet
(Makes about 3 cups)
1 pint fresh strawberries
1-1/2 cups water
1 cup sugar
2 tablespoons orange liqueur
Hull and puree the strawberries in a blender or food processor.
Combine the water and sugar in a saucepan over medium heat.
Stir until the sugar dissolves; remove from the heat.
Pour the mixture into a bowl.
Stir in the pureed strawberries and orange liqueur.
Refrigerate the mixture until cold, about 2 hours.
Freeze in an ice cream maker according to the manufacturer’s instructions.
Freeze in a covered container until firm, about 4 hours.
(Makes about 3 cups)
1 pint fresh strawberries
1-1/2 cups water
1 cup sugar
2 tablespoons orange liqueur
Hull and puree the strawberries in a blender or food processor.
Combine the water and sugar in a saucepan over medium heat.
Stir until the sugar dissolves; remove from the heat.
Pour the mixture into a bowl.
Stir in the pureed strawberries and orange liqueur.
Refrigerate the mixture until cold, about 2 hours.
Freeze in an ice cream maker according to the manufacturer’s instructions.
Freeze in a covered container until firm, about 4 hours.
Kiwi Sorbet
(Makes about 1 quart)
2 pounds ripe kiwis
3/4 cup sugar
1-1/3 cup water
2 tablespoons dark rum (optional)
Peel the kiwis and cut into chunks.
Puree them in a blender or food processor.
(You should have 2 cups of puree)
Add the sugar, water, and rum; blend until smooth.
Pour the mixture into a bowl.
Refrigerate the mixture until cold, about 2 hours.
Freeze in an ice cream maker according to the manufacturer’s instructions.
Freeze in a covered container until firm, about 4 hours.
(Makes about 1 quart)
2 pounds ripe kiwis
3/4 cup sugar
1-1/3 cup water
2 tablespoons dark rum (optional)
Peel the kiwis and cut into chunks.
Puree them in a blender or food processor.
(You should have 2 cups of puree)
Add the sugar, water, and rum; blend until smooth.
Pour the mixture into a bowl.
Refrigerate the mixture until cold, about 2 hours.
Freeze in an ice cream maker according to the manufacturer’s instructions.
Freeze in a covered container until firm, about 4 hours.
Almond Sorbet
(Makes about 2-3/4 cups)
1 cup whole almonds, toasted and cooled
2 cups water
3/4 cup sugar
6 tablespoons light corn syrup
2 tablespoons Amaretto liqueur
Pinch ground cinnamon
Grind almonds in a food processor to a powder.
Transfer the almonds to a large saucepan.
Add the remaining ingredients.
Stir the mixture over medium heat until sugar dissolves and mixture boils.
Transfer the mixture to a bowl and chill until cold, about 2 hours.
Freeze in an ice cream maker according to the manufacturer’s instructions.
Freeze in a covered container until firm, about 4 hours.
(Makes about 2-3/4 cups)
1 cup whole almonds, toasted and cooled
2 cups water
3/4 cup sugar
6 tablespoons light corn syrup
2 tablespoons Amaretto liqueur
Pinch ground cinnamon
Grind almonds in a food processor to a powder.
Transfer the almonds to a large saucepan.
Add the remaining ingredients.
Stir the mixture over medium heat until sugar dissolves and mixture boils.
Transfer the mixture to a bowl and chill until cold, about 2 hours.
Freeze in an ice cream maker according to the manufacturer’s instructions.
Freeze in a covered container until firm, about 4 hours.
Chocolate Sorbet
(Makes about 1 quart)
Be sure to use a large saucepan, as the mixture will bubble up as it boils.
2-1/4 cups water
1 cup sugar
3/4 cup unsweetened Dutch-process cocoa powder
Pinch of salt
6 ounces bittersweet or semi-sweet chocolate, finely chopped
1/2 teaspoon vanilla extract
In a large saucepan, combine 1-1/2 cups water, sugar, cocoa powder, and salt.
Bring to a boil, stirring frequently.
Allow the mixture to boil for 45 seconds, continuing to stir.
Remove from the heat and stir in the chopped chocolate until it is melted.
Stir in the vanilla extract and the remaining 3/4 cup of water.
Transfer the mixture to a blender and blend for 20 seconds.
Transfer the mixture to a bowl and chill until cold, about 2 hours.
Freeze in an ice cream maker according to the manufacturer’s instructions.
If the mixture has become too thick to pour into your machine, whisk it to thin it out.
Freeze in a covered container until firm, about 4 hours.
(Makes about 1 quart)
Be sure to use a large saucepan, as the mixture will bubble up as it boils.
2-1/4 cups water
1 cup sugar
3/4 cup unsweetened Dutch-process cocoa powder
Pinch of salt
6 ounces bittersweet or semi-sweet chocolate, finely chopped
1/2 teaspoon vanilla extract
In a large saucepan, combine 1-1/2 cups water, sugar, cocoa powder, and salt.
Bring to a boil, stirring frequently.
Allow the mixture to boil for 45 seconds, continuing to stir.
Remove from the heat and stir in the chopped chocolate until it is melted.
Stir in the vanilla extract and the remaining 3/4 cup of water.
Transfer the mixture to a blender and blend for 20 seconds.
Transfer the mixture to a bowl and chill until cold, about 2 hours.
Freeze in an ice cream maker according to the manufacturer’s instructions.
If the mixture has become too thick to pour into your machine, whisk it to thin it out.
Freeze in a covered container until firm, about 4 hours.
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| Ring design on handles allows kids to wear them like a ring |
These scoops are great for making cookies but also
allow you to serve balls of sorbet in a variety of sizes
allow you to serve balls of sorbet in a variety of sizes
