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Sorbet Recipes
(Sorbetto)
Mango Sorbet

Mango Sorbet
RECIPES
Mango Sorbet
Watermelon Sorbet
Lemon Sorbet
Pineapple Sorbet
Raspberry-Prosecco 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.
Mango Sorbet

(Makes about 1 quart)

Ingredients:

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

Directions:

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)

I
ngredients:

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

Directions:

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.

Ingredients:

2-1/2 cups water
1 cup sugar
1 cup fresh lemon juice (about 6 lemons)

Directions:

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)

Ingredients:

1/2 pineapple, peeled and cored
8 to 10 tablespoons sugar
1/2 cup water

Directions:

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)

Ingredients:

1-1/4 cups prosecco or other sparkling wine
1/4 cup water
1/2 cup sugar
2 cups raspberries, fresh or frozen

Directions:

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.
 
 
 
 
 
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Sorbet Recipes
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