Recipes for "sorbet"

Make a simple syrup by bringing sugar and water to a boil in a small saucepan. Allow to boil for 1 minute, then remove from the heat. Let cool for about 10 minutes.

Purée cooled simple syrup, lime juice, and basil in a blender. Pour into a container, cover, and place into the freezer until completely frozen, about 2 hours.

Break the frozen mixture into pieces and place back into the blender. Blend until smooth. Return to the container, cover, and store in the freezer until ready to serve.

Combine coconut cream, coconut water, lime juice, lime zest, and coconut extract in a bowl. Cover with plastic wrap; chill in the refrigerator until flavors combine, at least 1 hour.

Pour coconut mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze until firm, about 1 ½ hours.

Combine sugar and water in a saucepan over medium heat until just starting to simmer. Remove from heat. Cool simple syrup to room temperature.

Slice celery into small pieces; transfer to a blender. Add lime juice, salt, and cooled simple syrup; blend until smooth. Pour mixture into a strainer set over the same saucepan; press mixture through the strainer using a spoon until all juice has been extracted. Cover and refrigerate juice until thoroughly chilled, at least 1 hour.

Pour celery mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer sorbet to a freezer-safe bowl, cover sorbet with plastic wrap, place a plate over the bowl, and freeze until set, about 4 hours.

Pour sugar into a saucepan, add lime zest, and shake to combine. Let sit for at least 1 hour.

Add water to the pan and place over medium-high heat. Stir over the heat until the mixture is clear and very hot, but not quite simmering yet. Remove from heat and strain the lime syrup into a container. Let cool all the way to room temperature.

Stir in freshly squeezed lime juice, triple sec, and tequila. Refrigerate mixture until ice cold before transferring into your ice cream machine.

Churn sorbet according to machine directions, and then transfer into an airtight container. Freeze thoroughly before serving. Overnight is best.

Serve in a salt-rimmed glass, with a small wedge of lime if desired. More tequila can be drizzled over the top, depending on your mood.

Place raspberries in the bowl of a food processor; blend until smooth. If an extra smooth sorbet is desired, press pureed raspberries through a fine sieve to remove seeds. Whisk together pureed raspberries and honey in a large bowl.

Combine 3 cups of water, sugar, and corn syrup in a large saucepan; stir to combine. Bring to a boil over high heat. Boil until sugar is dissolved, without stirring, about 2 minutes. Stir sugar water and remaining 1 cup of water into raspberry puree.

Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath, and whisk until cool. Pour cooled puree into a 9x13-inch baking dish; cover and freeze until solid, 6 to 8 hours.

To make a coarsely textured granita, use a fork to scrape frozen puree into small crumbs. For a deliciously silky sorbet, transfer frozen puree to a food processor and process until smooth.

Heat 1/4 water and 3 tablespoons sugar in a saucepan over medium heat until mixture is simmering and sugar is dissolved. Remove from heat and allow syrup to cool to room temperature.

Place raspberries in the bowl of a food processor; pulse until pureed. Pour cooled syrup into raspberry puree and mix well. Strain through a fine-meshed sieve into a container. Cover with plastic wrap and freeze until firm, at least 2 1/2 hours. Break up with a fork and place back in the freezer.

Combine eggs, milk, 1/2 cup water, and 3 tablespoons melted butter in a bowl; beat with an electric mixer until smooth and creamy. Add flour and salt and mix until batter is smooth.

Grease a 9-inch nonstick skillet with 1 teaspoon butter over medium heat. Pour a small ladleful of batter into the skillet. Immediately rotate the skillet until batter coats the cooking surface in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Slide ready crepe onto a warmed plate and keep warm. Repeat with remaining batter.

Arrange crepes on plates and dust with confectioners' sugar. Place a scoop of raspberry sorbet on the side and garnish with apple slices, fresh mint leaves, and red currants.

Combine water, sugar, and crème de cassis in a bowl; stir until sugar granules are completely dissolved, 2 to 3 minutes. Set aside.

Combine black raspberries and lemon juice in a blender; blend until smooth. Set a fine-mesh strainer over a medium bowl; pour berry purée into strainer, working in batches, stirring vigorously to force juice into the bowl until most juice has been extracted. Discard solids.

Stir berry juice into sugar mixture until well combined. Cover the bowl with plastic wrap; freeze for about 4 hours.

Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Whisk berry mixture until slushy; fold in egg whites until just blended.

Cover the bowl with plastic wrap; freeze until sorbet is solid, about 2 hours.

Bring sugar and water to a boil in a saucepan over medium heat until sugar dissolves. Stir in cranberries; cook 5 minutes. Add raspberries; simmer until raspberries soften and cranberries pop, about 5 minutes more.

Strain mixture through a sieve; discard solids. Refrigerate cranberry-raspberry liquid for 2 hours.

Stir cherry juice, lime juice, and orange juice concentrate into chilled mixture.

Pour fruit juice mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze until firm, about 2 hours. Remove from the freezer 10 minutes before serving.

Gather all ingredients.

Combine sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Remove from heat and refrigerate until cooled, about 30 minutes.

Blend watermelon in a blender or food processor until pureed.

Stir pureed watermelon into sugar mixture.

Transfer watermelon mixture to an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Enjoy!

In a large, resealable plastic bag or plastic container with a lid, mix apples with the juice of 1/2 lemon. Freeze for several hours or overnight.

In a small saucepan, bring water and sugar to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat, and stir in honey. Cool completely.

Place apple in a blender, and liquidize them with juice of 1 lemon and the cooled sugar syrup until as smooth as possible. The peel will add texture, and prevent the mixture from being completely smooth.

Transfer the mixture to an ice cream machine and freeze according to directions. Leave the sorbet out to soften 10 minutes prior to serving.

Mix together pineapple, sugar, juice, and basil in a blender until smooth; chill in the refrigerator for 1 hour.

Place chilled mixture in an ice cream maker and churn according to manufacturer's instructions. Pour into an airtight container and freeze for 8 hours to overnight.

Place pitted cherries into the work bowl of a food processor, and process until pureed, about 1 minute. Add sugar, white wine, almond extract, and salt to the pureed cherries; process to mix well, about 30 seconds.

Pour the mixture into a 6-cup freezer container with a flat bottom. Cover the sorbet, and freeze until partially frozen, 3 to 4 hours. Stir and scrape the frozen sorbet into the soft part of the sorbet to mix well; cover and freeze 2 to 3 more hours. Repeat stirring and scraping, cover again, and freeze overnight.

In a small saucepan, stir together sugar and water. Bring to a boil, then remove from heat and allow to cool.

When the sugar syrup is cool, stir in bananas. Pour into a freezer - safe baking dish. Freeze for 3 to 4 hours, until set at the edges.

Remove from the freezer and transfer to a mixing bowl. Use an electric mixer to beat until smooth. Return to the freezer until gently set, at least 2 hours.

Remove 3 long strips of grapefruit peel (just the zest, not the pith) with a vegetable peeler or large zester and place strips in a saucepan. Add water, sugar, and corn syrup; bring to a boil. Cook and stir until sugar is dissolved, about 2 minutes. Cool sugar syrup in the refrigerator or place on a bowl of ice for faster chilling. Discard peel.

Squeeze out 2 cups grapefruit juice; strain through a sieve or strainer to remove pulp and discard pulp. Stir cooled sugar syrup into grapefruit juice. Mix in food coloring one drop at a time to achieve a pleasing, believable pink. (In other words, don't overdo it.)

Pour into the container of an ice cream maker and freeze according to the manufacturer's instructions. Transfer to a container and freeze until firm before serving.

Halve zucchini lengthwise. Scrape out and discard seeds; cut into chunks.

Transfer zucchini to a blender; add sugar, lemon zest, lemon juice, and mint. Cover the blender; blend until smooth. Strain mixture through a mesh sieve into a bowl; discard solids. Cover the bowl; refrigerate strained liquid until cold, 1 to 2 hours.

Pour mixture into an ice cream maker and freeze to desired consistency according to manufacturer's directions.

Heat sugar and water together in a small saucepan over medium-low heat; cook and stir until sugar dissolved. Set simple syrup aside to cool.

Purée blackberries in a blender or food processor; strain through a fine-mesh strainer to remove any seeds or pulp.

Whisk strained blackberry juice, cooled simple syrup, and red wine together in a large bowl until well combined; chill in the refrigerator until cold.

Pour mixture into an ice cream maker and freeze according to manufacturer's directions. Transfer to an airtight container and store in the freezer.

Score pomegranate rinds lengthwise and crosswise with a knife. Carefully crack open with the knife. Break flesh into quarters with your hands, using scored lines as a guide. Hold each quarter over a large bowl and whack firmly with a wooden spoon to release seeds.

Mash seeds in the bowl with a potato masher to release some juice. Add sugar and lemon juice; continue mashing to release more juice.

Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form. Mash into the pomegranate mixture in the bowl.

Beat cream in a chilled glass or metal bowl with an electric mixer until thick. Mash into the pomegranate mixture, popping seeds to reach desired consistency.

Pour mixture into freezer-safe containers. Freeze until firm, about 2 hours.

Mix sugar, cocoa powder, and sea salt in a large saucepan; stir in water, espresso, and almond extract. Bring to a boil over medium heat. Once the sugar has dissolved and mixture is smooth, remove from heat and stir in the coffee liqueur. Transfer mixture to a bowl, cover, and chill completely in the refrigerator or using an ice bath.

Pour mixture into an ice cream maker and churn until slightly thickened according to manufacturer's instructions, about 20 minutes. Transfer mixture to an airtight container and freeze until firm enough to scoop, 3 to 4 hours or overnight.

Pour the grapefruit juice, blueberries, sugar, and vodka into a blender, and blend until the sugar is dissolved and the mixture is smooth, 2 to 3 minutes.

Pour the mixture into a container, and freeze until solid, 3 to 4 hours. Thoroughly stir the sorbet to break up the ice crystals to a slushy consistency, and return to freezer until firm, about 3 hours. Store in the freezer in a covered container.

Cut the melons open and scoop out the strings and seeds and discard them. Carefully cut off the rind and discard that as well. Cut up each melon and one at a time, purée in a blender or food processor until smooth and soupy. Set each puréed melon aside in a separate bowl.

Make a simple syrup by placing the sugar, water, and lemon zest in a saucepan over medium-high heat. Heat until the sugar has melted and the mixture has come to boil.

Remove from heat. Add the mint (if using) and let sit for 10 minutes. Strain out the lemon zest (and mint if using).

Chill, covered with plastic wrap. Chill for several hours or overnight.

The sorbet will have a soft texture right out of the ice cream maker. If you would like a firmer consistency, transfer the sorbet to an airtight container and place in a freezer for an hour or two. Once frozen, you may need to let it sit for a few minutes at room temperature to soften before serving.

Did you love the recipe? Let us know with a rating and review!

In a small saucepan on medium high heat, make a simple syrup by heating sugar, lemon zest, and water until the sugar has completely dissolved. Remove from heat, let cool, strain out the lemon zest.

Mix in the lemon juice. Chill, either in the refrigerator, or by placing in a metal bowl over an ice bath.

Once the mixture has thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions.

If you don't have an ice cream maker, you can pour the mixture into a shallow pan and freeze in your freezer until semi-solid. Then take a fork and fluff it up, returning it the the freezer to freeze firm. Then put in a food-processor or blender to process until smooth.

Place sorbet in an airtight container and freeze until ready to serve.

Scoop out preferably with a melon-baller. Garnish with mint.

Place the sliced plums, sugar, lemon juice, and salt in a blender and purée until very smooth.

Push the plum puree through a fine mesh sieve to catch and large pieces of skin and discard them.

Mix the Grand Marnier to the purée just before churning. Place the purée in an ice cream machine and churn according to instructions, for approximately 25 minutes.

Serve immediately or place in an air tight container and put in the freezer for two hours to firm up.

Did you love the recipe? Let us know with a rating and review!

Heat the sugar, salt, and water in a medium saucepan until the sugar and salt have completely dissolved. Set aside to cool.

Use a vegetable peeler to peel the outside peel of the mangoes. Then cut the flesh away from the large flat white seed in the center of the mango. Discard the seed and peel. Rough chop the mango flesh. You should have about 3 1/2 to 4 cups of chopped mango.

Put the mango pieces, simple syrup, and lime juice into a blender. Blend until completely smooth.

Pour into a medium bowl, cover with plastic wrap, and refrigerate until completely chilled.

When ready to put the chilled lime mango purée into your ice cream maker, mix in the tequila, rum, vodka (if using) or corn syrup.

Process the mixture in your ice cream maker according to the ice cream maker directions.

Transfer mixture to a plastic storage container and freezer in your freezer until firm, at least 6 hours.

Did you love the recipe? Give us some stars and leave a comment below!

Pour tangerine juice through a fine mesh sieve into a large bowl. Use a rubber spatula to press as much juice as you can through the sieve, discard remaining pulp.

Add lemon juice, sugar, and (optional) corn syrup to the bowl. Stir with a spoon until the sugar has completely dissolved.

Process in an ice cream maker according to manufacturer's instructions.

If you don't have an ice cream maker, follow David Leobvitz' tips on how to make ice cream without a machine.

Serve immediately, or chill for a few hours. Best eaten the day it's made.

Put Champagne, sugar, corn syrup, and zest into a saucepan. Bring to a vigorous boil so that the sugar completely dissolves, remove from heat.

Strain into a stainless steel bowl (will help cool down faster), add the grapefruit juice and lemon juice.

Chill completely. To do this, either place bowl in a larger bowl half-filled with ice water, and stir until champagne solution is completely cold, refreshing the ice in the outer bowl if necessary.

Or you can cover with plastic wrap and chill in your refrigerator overnight.

I put the bowl in the ice compartment of our freezer for a couple hours, because it fits, chills quickly, and is far enough away from the other food in the freezer.

Process the mixture in your ice cream maker according to the ice cream maker directions.

No ice cream maker? Use David Lebovitz' helpful how to make ice cream without an ice cream machine tips.

Transfer mixture to a storage container and freezer in your freezer until firm, at least 6 hours.

Put the chopped rhubarb, water, sugar, orange zest, ginger, and salt into a 3 to 4-quart pot. Heat on high heat to bring to a boil.

Lower the heat to low to simmer, covered, for 5 minutes, or until the sugar has dissolved and the rhubarb is falling apart tender.

Remove from heat and let cool for 10 minutes. Either use an immersion blender or work in batches with a standing blender to purée the mixture until smooth. Press the mixture through a fine mesh sieve to remove any of the stringy pulp.

Stir in the corn syrup.

Cover and refrigerate until totally chilled, several hours or overnight. (Can more quickly chill in the freezer if you check it and stir it every 15 minutes.)

Process in your ice cream maker according to the manufacturer's instructions.

Note that right out of the ice cream maker the sorbet will have a soft consistency. If you would like it to be firmer, put it in a covered container and freeze it for a few hours.

Once frozen, you may need to let it sit for a few minutes at room temperature to soften before serving.

Alternatively, pour into popsicle molds and freeze for rhubarb popsicles!

Did you love the recipe? Give us some stars and leave a comment below!

Gather all ingredients.

Place berries in the bowl of a food processor and puree until smooth.

Transfer pureed strawberry mixture into a large saucepan over medium heat. Add sugar and salt; stir until dissolved and bring to a simmer.

Whisk cornstarch and cold water together in a small bowl until smooth; stir into simmering strawberry mixture. Remove the saucepan from heat, stir in lemon juice, and allow to cool slightly. Refrigerate strawberry mixture until cold, about 2 hours.

Freeze in an ice cream maker according to manufacturer's instructions, about 20 minutes.

Serve and enjoy!

In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.

In a food processor, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in syrup, lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen.

Process mixture again in the food processor or beat with an electric mixer until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.

Place cranberries, sugar, water, white cranberry juice, and salt in a saucepan and bring to a boil over high heat. Reduce heat to low, cover and simmer for 15 minutes, until all of the berries have popped and the sugar has dissolved.

Cool for 10 minutes. Working in batches, purée in a blender until smooth. Press through a fine mesh strainer to remove seeds and pulp; discard seeds and pulp.

Stir in corn syrup and zest. Cover and refrigerate until completely chilled, several hours or preferably overnight.

Process in your ice cream maker according to the manufacturer's instructions.

Right out of the ice cream maker the sorbet will be rather soft. If you would like it firmer, transfer the sorbet to an airtight container and put in your freezer for a couple of hours.

Once frozen, you may need to let it sit for a few minutes at room temperature before serving.

For variations, try adding a tablespoon of chopped fresh ginger to the cranberries, or a tablespoon or two of orange zest.

Did you love the recipe? Give us some stars and leave a comment below!

Bring sugar and water to a boil in a small saucepan over high heat; boil and stir until liquid becomes clear, about 1 minute. Set simple syrup aside to cool.

Add pineapple to a blender or the bowl of a food processor; blend until very smooth and frothy. Whisk simple syrup, pineapple purée, coconut milk, and lime juice together in a bowl; refrigerate until chilled, about 3 hours.

Pour pineapple-coconut mixture into an ice cream maker and freeze according to the manufacturer's directions. Transfer to an airtight container and freeze until firm or desired consistency.