Fruit And Herb Sorbets Recipes

FRUIT-AND-HERB SORBETS

Fruit-and-Herb Sorbets image

A cold treat this time of year might seem like a curveball, but there are certain fall flavors that are made for sorbet, like concord grapes, rosemary, and cranberries to name a few. Using 100 percent juice rather than cooking fruit is a welcome shortcut, and you don't have to wait for it to cool, so you can get it churning ASAP. Our fruit-plus-herb formula is ripe for riffing. Here, grape and rosemary announce autumn, guava and basil tease the tropics, and cranberry nods to the harvest.

Provided by Greg Lofts

Categories Dessert & Treats Recipes

Time 4h40m

Yield Makes 1 quart

Number Of Ingredients 9

Ingredients

2/3 cup sugar
2 peeled strips (each 2 inches long) lemon zest, plus 4 teaspoons fresh juice
1/4 teaspoon kosher salt (we use Diamond Crystal)
3 cups 100 percent Concord-grape juice, such as Welch's, chilled and divided
2 rosemary sprigs
3 cups 100-percent-juice cranberry-apple juice, such as Apple & Eve, chilled and divided
3 mint sprigs
3 cups guava juice made from 100 percent juice, chilled and divided
3 basil sprigs

Steps:

In a saucepan, combine sugar, lemon zest, salt, 1 cup fruit juice of choice, and herb of choice. Bring to a boil, stirring until sugar has dissolved. Remove from heat, cover, and let steep 5 minutes. Strain into a heatproof container, discarding zest and herbs, and stir in lemon juice and remaining 2 cups fruit juice.
Process in an ice cream maker according to manufacturer's instructions. When it has the texture of soft-serve, transfer sorbet to a chilled loaf pan or other freezer-safe container. Cover and freeze until firm, at least 4 hours and up to 1 week.

EASY FRUIT SORBET

Easy Fruit Sorbet image

Provided by Food Network

Categories dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 4

Ingredients

3 cups strawberries, washed and stemmed
1 banana, peeled and sliced
1/4 cup brown sugar
1 tablespoon lime juice

Steps:

Place all of the ingredients in a blender and blend until smooth. Place in an ice cream maker and freeze according to instructions. Or pour into a covered freezer proof container and place in the freezer. Stir to break-up the ice with a fork after the first 30 minutes in the freezer. Continue to stir the sorbet every 10 minutes for the next half an hour. You may substitute the fruits used here with any of your favorites.;

FRUIT SORBET

Fruit Sorbet image

Make and share this Fruit Sorbet recipe from Food.com.

Provided by Dancer

Categories Frozen Desserts

Yield 6 serving(s)

Number Of Ingredients 3

Ingredients

2/3 cup boiling water
2/3 cup sugar
2 cups fruit puree (4 cups fresh peachs, apricots, berries, etc.)

Steps:

Pour boiling water over sugar in a small bowl. Stir till sugar is dissolved.
Cover and chill.
Sieve fruit puree, if necessary.
Combine with sugar syrup.
Freeze in ice cream maker according to manufacturer's directions.

Nutrition Facts : Calories 86.4, Sodium 0.5, Carbohydrate 22.3, Sugar 22.3

BERRY SORBET

Berry Sorbet image

Chill your sorbet container before running the ice cream maker so when you transfer the sorbet to the freezer, it won't start melting.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 2h

Yield Makes 1 quart

Number Of Ingredients 2

Ingredients

4 cups (1 1/4 pounds) raspberries (red, black, or white) or blueberries
1 cup Simple Syrup for Berry Sorbet

Steps:

Puree berries and 1/3 cup water in a blender. Pour through a coarse sieve into a bowl. If using blueberries, strain again, through a fine sieve. (You should have 2 cups.) Stir in simple syrup.
Refrigerate until cold, about 1 hour. Process in an ice cream maker according to manufacturer's instructions, about 25 minutes. Transfer sorbet to an airtight container, and freeze until it hardens, at least 1 hour and up to 3 days.

FABULOUS FAT-FREE FRUIT SORBET

Fabulous Fat-Free Fruit Sorbet image

This is such a wonderful summertime treat! I have used all kinds of fruit combinations in this; use your imagination. Far richer and intense in flavour than anything you can buy, and yet it's almost all just healthy fruit. The fruits that work best have a fairly smooth fleshy texture; things like mangoes, muskmelons, peaches, apricots, and bananas. But also good are strawberries, pineapple, blueberries and the like. Seedy or watery fruits can be used, but it is best to use them mixed with something that has a smoother denser texture, and to use less of them. Cook time is tempering time, but prep time does not include freezing time.

Provided by Jenny Sanders

Categories Frozen Desserts

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

4 cups prepared fruit, pieces
2 -4 tablespoons sugar
1/2 small lemon, juice of
1/2 small lime, juice of
1 large mango
8 -10 apricots
2 medium bananas
2 cups strawberries
2 medium bananas
2 cups chopped pineapple
1 large mango
2 cups strawberries
3 cups peaches
1 cup raspberries (add them late to retain some texture)

Steps:

Prepare the fruit by peeling, if necessary, and cutting it into chunks.
Place on a plate or tray covered with plastic wrap.
Make sure everything is as spread out as possible.
Cover with more plastic wrap.
Freeze overnight.
Whiz the fruit through a food processor until very finely chopped.
Add the sugar and lemon juice, adjusting either according to the sweetness and acidity levels of the fruit you are working with; if you use pineapple use orange juice or water instead of lemon or lime juice and add a little vanilla extract if it seems appropriate.
Feel free to taste the mixture!
Blend thoroughly, until very smooth. Scrape down the sides of the food processor regularly.
This may take up to five minutes.
Spoon into serving dishes or a covered storage tub and return to the freezer until dessert time.
Put in the fridge to temper 15 minutes before serving.

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