MELON SORBET
Steps:
- Place the melon in the bowl of a food processor and process until smooth. Add the lemon juice, vodka, and sugar and process for another 30 seconds. Place the mixture into the refrigerator until the mixture reaches 40 degrees F; depending on the temperature of your ingredients and refrigerator, this could take 30 minutes to 1 hour.
- Pour the chilled mixture into the bowl of an ice cream maker and process according to manufacturer's directions. Transfer the sorbet to an airtight container and place in the freezer for 3 to 4 hours before serving.
LEMON SORBET
You'll need an ice-cream maker in order to make this refreshing chilled dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 quart
Number Of Ingredients 3
Steps:
- Prepare an ice bath. In a medium saucepan, combine sugar, corn syrup, and 2 1/2 cups water; bring to a boil over medium-high heat. Cook until sugar completely dissolves, about 2 minutes. Remove from heat; add lemon juice. Pour mixture into a medium bowl; chill over the ice bath or overnight in the refrigerator.
- Freeze mixture in an ice-cream maker, according to manufacturer's directions. Place in an airtight container in the freezer; store up to 1 month.
MELON SORBET
I've learned a lot about making sorbets from Jacquy Pfeiffer, the founder and dean of student affairs at the French Pastry School in Chicago. He taught me to use a small amount of corn syrup - about 5 percent of the weight of the fruit - to prevent the sorbet from developing ice crystals. A very small amount of honey will also work. I asked him what the least sugar I could get away with is, and he said it depends on the fruit, but as a general rule he uses 15 to 20 percent sugar. I decided to factor the corn syrup and honey into that weight, and my sorbets were beautiful, with great texture. You can use yellow or green melon for this as long as it's really ripe and sweet.
Provided by Martha Rose Shulman
Categories ice creams and sorbets, dessert
Time 4h45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Combine the water and sugar in a saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Remove from the heat and allow to cool.
- In a blender, purée the melon with the sugar solution and remaining ingredients until smooth. Chill in the refrigerator for 2 hours or overnight.
- Chill a container in the freezer. Blend the mixture for 30 seconds with an immersion blender, then freeze in an ice cream maker following the manufacturer's instructions. Transfer to the chilled container and place in the freezer for 2 hours to pack. Allow to soften in the refrigerator for 15 to 30 minutes before serving.
Nutrition Facts : @context http, Calories 96, UnsaturatedFat 0 grams, Carbohydrate 24 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 22 milligrams, Sugar 24 grams
REFRESHING MELON-SORBET FLOAT
Is this melon-sorbet float a drink or a dessert? With something this cool and delicious, it doesn't matter what you call it -- or when you serve it. As you make the melon balls, scoop some extras to keep in the freezer so you can serve up another round of these dairy-free floats in an instant.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Use a melon baller to scoop small balls of honeydew and cantaloupe.
- Freeze on a parchment-lined baking sheet until firm, at least 4 hours. (You can transfer them to a resealable plastic bag and freeze up to 1 month.)
- When ready to serve, place several melon balls in a tall glass with 1 or 2 scoops lemon or coconut sorbet (or one of each).
- Rub a few mint leaves between your fingers and drop in. Top with seltzer or club soda; serve immediately.
WATERMELON-MINT SORBET
This simple watermelon sorbet with a hint of mint is a light and refreshing way to end a meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 quarts
Number Of Ingredients 4
Steps:
- Cook sugar and 1 cup water, stirring constantly, in a small saucepan over low heat until sugar has dissolved. Add mint. Bring to a boil. Cook 5 minutes. Remove from heat. Cover; let stand 20 minutes.
- Working in batches, puree watermelon in a blender. Pour through a fine sieve into a large bowl; discard solids.
- Pour mint syrup through a fine sieve into a bowl; discard mint. Stir syrup into puree. Stir in lime juice. Refrigerate, covered, at least 2 hours (up to overnight).
- Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; freeze at least 1 hour (up to 4 days). Let stand at room temperature 10 minutes before serving.
FRUIT-AND-HERB SORBETS
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
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.
MARTHA STEWART EASY LIVING MELON SORBET
Categories Fruit Dessert No-Cook Kid-Friendly
Number Of Ingredients 3
Steps:
- All you need are a few fresh melons and a food processor. First cube melon and freeze in a food-storage bag. When you're ready to make sorbet, place frozen melon in the food processor, and purée. You may need to add water to smooth. Add sugar to taste, and purée again. Serve immediately, or store in the freezer in an airtight container up to 2 weeks.
MELON SORBET
This melon sorbet is a light and wholesome treat to enjoy during those hot summer months!
Provided by Jordan Lund-Brown
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 5h30m
Yield 8
Number Of Ingredients 4
Steps:
- Puree melon cubes, simple syrup, lime juice, and honey in an electric blender until smooth. Pour mixture into a bowl and chill, covered, for at least 2 hours.
- Remove from the refrigerator. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, 3 to 4 hours, before serving.
Nutrition Facts : Calories 90.6 calories, Carbohydrate 23.5 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 8.6 mg, Sugar 4.2 g
THREE-INGREDIENT MANGO SORBET
Here's a recipe so easy you can memorize it, just combine cubes of frozen mango with maple syrup or agave and lemon juice and freeze. This frozen treat is a boon for those looking to get more use out of their blender.
Provided by Lauryn Tyrell
Categories Food & Cooking Dessert & Treats Recipes
Time 1h10m
Yield Makes about 1 pint
Number Of Ingredients 3
Steps:
- Place frozen mango chunks in a food processor; let stand 5 minutes to thaw slightly. Add maple syrup, lemon juice, and 1 tablespoon water. Process, scraping down sides, until smooth and thick (if too thick, add up to 1 tablespoon additional water), about 2 minutes.
- Pack into a resealable container and freeze until firm, at least 1 hour and up to 1 month.
CHOCOLATE SORBET
Cocoa powder and just a bit of chocolate make this sorbet rich enough to satisfy any chocolate lover.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- Combine 2 1/2 cups water, brown sugar, granulated sugar, and cocoa in a saucepan. Bring to a boil over medium-high heat and cook, whisking occasionally, until the sugar dissolves, 4 or 5 minutes. Reduce the heat to low; boil gently for 3 minutes.
- Meanwhile, set a medium bowl in an ice water bath. Remove the syrup from the heat and add the chocolate and vanilla; whisk until the chocolate is melted and well incorporated. Pour the mixture into the bowl over the ice water bath and stir occasionally until well chilled. Transfer to an ice cream maker and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 165 g, Fat 3 g, Protein 2 g, Sodium 18 g
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