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Homemade Sorbet Recipes
Blood Orange and Campari Sorbet
Italian sorbet or sorbetto is made with a wide range of flavors, mainly fruit but also chocolate. 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.
RECIPES
Blood Orange and Campari Sorbet
Strawberry Sorbet
Kiwi Sorbet
Almond Sorbet
Chocolate Sorbet
Blood Orange and Campari Sorbet
Blood Orange and Campari Sorbet
(Makes about 4 cups)

This sorbet is a combination dessert and cocktail.
You can also make this recipe with fresh orange or grapefruit juice.

Ingredients:

2-1/2 cups blood orange juice, divided
1 cup sugar
2 tablespoons light corn syrup
1/2 cup Campari liqueur
1 teaspoon grated orange zest (optional)

Directions:

Combine 1 cup of orange juice, sugar, corn syrup in a medium saucepan.
Stir over medium heat until the sugar dissolves. Pour into a bowl.
Mix in the remaining orange juice and Campari. 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.
Scoop sorbet into dessert glasses and garnish with orange zest.
Strawberry Sorbet
(Makes about 3 cups)

Ingredients:

1 pint fresh strawberries
1-1/2 cups water
1 cup sugar
2 tablespoons orange liqueur

Directions:

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)

Ingredients:

2 pounds ripe kiwis
3/4 cup sugar
1-1/3 cup water
2 tablespoons dark rum (optional)

Directions:

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)

Ingredients:

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

Directions:

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.

Ingredients:

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

Directions:

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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Sorbet Recipes
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