No No Fourchettes Strawberry Sorbet Recipes

2-INGREDIENT STRAWBERRY SORBET

Steps:

• Put strawberries and condensed milk in a high-powered blender (such as Vitamix®). Blend, stopping occasionally to scrape down the sides of the blender with a spatula, until completely smooth.
• Transfer into a freezer container and freeze for 2 hours.

SIMPLE STRAWBERRY SORBET

Steps:

• Freeze strawberries for 2 hours or until hard.
• Place strawberries and sugar into a food processor and pulse machine on and off until fruit is broken up.
• Add water and continue processing until you have a smooth puree.
• Transfer to a container and freeze for 2 hours, or until firm enough to scoop. I stir the mixture every 30 mins or so.

SWEET AND SILKY STRAWBERRY SORBET

Steps:

• Place berries in the work bowl of a food processor and puree until smooth. Combine berry puree, sugar, and salt in a large saucepan. Heat until melted and just simmering. Whisk cornstarch into the cold water; stir into heated berry mixture. Remove from heat, and stir in lemon juice. Cool slightly. Refrigerate berry mixture until cold, about 2 hours.
• Freeze in ice cream maker according to manufacturer's instructions.

NO-NO FOURCHETTES STRAWBERRY SORBET

Steps:

• Purée the strawberries with 1/4 cup of the simple sugar syrup in a food processor until smooth. Stir in the remaining syrup, Sambucca, lemon juice and minced basil; transfer to an ice-cream machine and freeze according to the manufacturer's instructions.
• To make Simple Syrup: Place sugar and water in a small saucepan; bring it to a boil. Reduce heat and simmer gently until the sugar has dissolved, about 3-4 minutes. Cool to room temperature. The syrup can be used immediately or stored in a covered container until needed.
• To serve: Scoop out prettily into stemmed cocktail glasses and tuck in a sprig of basil to one side, and a curl of lemon peel on the other. If you like, you could add a splash of sambucca over top.

NO-CHURN STRAWBERRY-LEMONADE SORBET

Steps:

• Add the strawberries and lemonade concentrate to a food processor and process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The sorbet will keep for up to 2 months.

STRAWBERRY SORBET

Steps:

• In a saucepan set over moderate heat, combine the sugar and water, bring mixture to a boil, and simmer, stirring, for 3 minutes, or until clear. Transfer to a bowl and let cool. In a food processor or blender puree the strawberries with lemon juice, to taste. Add strawberry puree to sugar syrup and stir to combine. Transfer mixture to an ice cream freezer and freeze according to manufacturer's instructions. Or freeze in cube trays.

STRAWBERRY SORBET

Steps:

• Hull and chop fruit, then tip them into a bowl with the sugar and lemon juice. Bring a kettle of hot water to the boil and pour over 300ml boiling water. Leave everything to macerate until cool, then blitz in a food processor until smooth. Push the purée through a sieve.
• Clear a shelf in the freezer and place a sided metal tray in to chill. Pour the mix into the tray and cover with cling film. Freeze the liquid until frozen around the edges and slushy in the middle. Use a fork to break up the ice into smaller crystals. Return the tray to the freezer. Repeat the breaking up process every half hour (at least three times) until it's completely frozen and the texture of snow. For a quicker method: freeze the mixture in an ice tray, then blitz the cubes in a food processor just before serving. The texture will be slightly slushier, but just as delicious.

FRESH STRAWBERRY SORBET

Steps:

• Rinse, then cut blemishes and tops off strawberries.
• Cut strawberries into quarters depending on size.
• Place cut strawberries into freezer bag and place into freezer.
• Remove frozen fruit from freezer and place into bowl of food processer.
• Add sugar to bowl of food processer.
• Puree fruit by pulsing processor on and off while gradually adding apple juice just until sorbet becomes will blended, smooth, and creamy.
• Serve immediately.

HEALTHY AND TASTY STRAWBERRY SHERBET

Steps:

• Place strawberries in a food processor and blend until smooth, about 30 seconds. Blend in sugar and lemon juice, about 10 seconds more.
• Freeze sherbet until solid, about 1 hour.

STRAWBERRY SORBET

Steps:

• Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer-safe container; freeze until firm.

ONE-INGREDIENT SORBET

Steps:

• Place strawberries and bananas in separate containers or resealable plastic bags; freeze at least 2 hours or overnight.
• Place strawberries in a food processor or blender and process until smooth.
• Place bananas in a food processor or blender and process until smooth.

STRAWBERRY SORBET

Steps:

• Remove hulls from berries.
• In a blender container, place berries, orange juice, milk, and 1/4 c honey.
• Cover; blend 1 minute or till smooth.
• (If desired, strain raspberry mixture to remove seeds).
• Pour mixture into 9x9x2-inch pan.
• Cover; freeze 2 to 3 hours or till almost firm.
• In a mixer bowl beat egg whites with electric mixer on medium speed till soft peaks form.
• Gradually add 1 T honey, beating on high speed till stiff peaks form.
• Break frozen mixture into chunks; transfer frozen mixture to chilled large mixer bowl.
• Beat with electric mixer till smooth.
• Fold in egg whites.
• Return to pan.
• Cover; freeze 6 to 8 hours or till firm.
• To serve, scrape across frozen mixture with spoon and mound in dessert dishes.
• To make in an ice cream maker:.
• Follow steps 1 through 3. Pour into a plastic container and chill for one hour.
• Beat egg whites until soft peaks form. Add 1 tbsp honey to egg whites and beat until stiff.
• Fold into chilled strawberry mixture.
• Pour into ice cream maker and freeze according to ice cream maker's instructions.

STRAWBERRY SORBET

Steps:

• In a blender, blend all ingredients together until smooth.
• Pour the blended sorbet into a flat pan and freeze in your deep freezer for 45 minutes or more, until firm enough to scoop. My freezer is very cold, so you may need more time. Let sit at room temperature for a few minutes if too frozen.
• Scoop into bowls, garnish if desired and serve immediately.