MASCARPONE SORBETTO WITH ROSEMARY HONEY
Provided by Giada De Laurentiis
Categories dessert
Time 4h25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- For the mascarpone sorbetto: Combine the sugar and 1 1/4 cups water in a small saucepan. Place over medium-low heat and bring to a simmer, stirring occasionally with a rubber spatula to dissolve the sugar. Simmer for 1 minute. Remove from the heat and add the lemon zest, lemon juice and salt. Set aside to cool slightly.
- In a medium bowl, whisk the mascarpone to soften. Add the lemon syrup and whisk until smooth. Allow to cool completely to room temperature, about 30 minutes.
- Prepare your ice cream maker. Whisk the mascarpone mixture one more time to incorporate, and then freeze according to manufacturer's instructions. Transfer the sorbetto to the freezer to freeze completely.
- For the rosemary honey: Meanwhile, place the honey, rosemary and 2 tablespoons water in a small skillet. Bring to a simmer over low heat and simmer gently for about 5 minutes. Strain through a fine-mesh strainer and cool to room temperature.
- To serve, scoop the sorbetto into coupe glasses and drizzle with the desired amount of rosemary honey.
ROSEMARY CITRUS SORBET
This pretty pastel dessert bursts with the fresh flavors of grapefruit, lime and rosemary. -Rebecca Baird, Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, bring the sugar, water and rosemary to a boil. Remove from the heat; let stand for 2 minutes. Strain and discard rosemary. Stir in the grapefruit juice and lime juice., Pour into a shallow 1-qt. dish; cover and freeze until edges begin to firm, about 45 minutes. Stir and return to freezer. Repeat every 30 minutes or until slushy, about 1 hour.
Nutrition Facts : Calories 219 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 56g carbohydrate (54g sugars, Fiber 0 fiber), Protein 0 protein.
RED WINE AND ROSEMARY FIGS WITH FROMAGE BLANC SORBET
If you lack the time -- or an ice cream maker -- you can substitute store-bought lemon sorbet for homemade.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 11
Steps:
- Make the sorbet: Bring sugar, water, honey, and lemon zest to a boil in a medium saucepan, stirring until sugar dissolves. Remove from heat, and let stand 10 minutes. Whisk in lemon juice and fromage blanc. Let cool completely. Cover and refrigerate until chilled, about 4 hours (or overnight).
- Freeze mixture in an ice cream maker according to manufacturer's directions. Transfer to a large container, and freeze until firm, about 1 hour (or up to 1 week).
- Make the figs: Sprinkle sugar over bottom of a 12-inch saute pan. Cook over medium-high heat, swirling pan occasionally, until sugar is light gold, about 5 minutes.
- Add wine in a slow, steady stream, stirring until sugar dissolves. Add rosemary and lemon zest, and simmer until reduced by half, about 8 minutes. Add figs, and cook until liquid is syrupy and figs are soft, about 4 minutes. Let cool to room temperature. Discard rosemary and lemon zest.
- Divide sorbet among 6 dishes, and spoon figs and syrup over the top. Serve immediately.
Nutrition Facts : Calories 325 g, Fiber 2 g, Protein 4 g, Sodium 10 g
ROSEMARY SIMPLE SYRUP
Like the essence of a Mediterranean summer distilled into a sweet herbal syrup. Stir it into lemonade, flavor a cocktail, glaze a cake, or churn it into a sorbet. So refreshing. Store in the refrigerator for up to 1 month.
Provided by foodelicious
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 41m
Yield 8
Number Of Ingredients 3
Steps:
- Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
- Pour syrup into a sterilized glass jar through a mesh strainer to remove rosemary leaves; let cool.
Nutrition Facts : Calories 97.9 calories, Carbohydrate 25.2 g, Fiber 0.1 g, Sodium 1.1 mg, Sugar 25 g
LEMON ROSEMARY SORBET
this sorbet is so easy to make and a great treat for a hot summer day! The vodka (or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. Vodka is excellent to use because it doesn't affect the taste. You have got to try it!!!!
Provided by Lieutenant Ducky
Categories Frozen Desserts
Time 3h25m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat; add rosemary, cover, and let stand approximately 10 minutes or until cool.
- Place a fine strainer over a large bowl and pour syrup mixture through (straining out the rosemary leaves). Add lemon juice and vodka to the strained syrup mixture; stir until thoroughly blended.
- Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.
- NOTE: Can be prepared 3 days in advance. Cover and keep frozen.
- Makes 8 to 10 servings.
Nutrition Facts : Calories 169.6, Fat 0.1, SaturatedFat 0.1, Sodium 1.8, Carbohydrate 41.4, Fiber 0.4, Sugar 38.4, Protein 0.2
ROSEMARY AND BLOOD ORANGE SORBET
Steps:
- In a small saucepan, heat the simple syrup with the rosemary to a simmer. Bring it back down to room temperature, then discard the rosemary. Mix in the blood orange juice, water and a few drops lemon juice. Follow the directions on an ice cream maker to freeze.
RIESLING SORBET
An unusual sorbet that will impress your guests. Prep time does not include chilling time or overnight freezing time. To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes.
Provided by JackieOhNo
Categories Frozen Desserts
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat granulated sugar, the water, and 1/2 cup wine in medium noncorrosive saucepan to boiling, stirring to dissolve sugar. Boil 3 minutes without stirring. Pour into small bowl and let cool to room temperature. Refrigerate until cold, about 3 hours. (Tip: To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes.).
- Stir remaining wine into sugar syrup, pour into 8" cake pan, and freeze overnight.
- The next day, thaw raspberries in bowl in refrigerator. Puree in food processor or blender, then press through fine sieve to remove seeds. Stir in superfine sugar.
- Process wine ice and raspberry puree in food processor or blender until smooth. Return to baking pan and freeze until firm, 2-3 hours, stirring once halfway through. Serve in wineglasses.
Nutrition Facts : Calories 189.1, Fat 0.1, Sodium 1.5, Carbohydrate 38.5, Fiber 1.4, Sugar 34.9, Protein 0.3
ROSEMARY-LIME SORBET
Provided by Amanda Hesser
Categories ice creams and sorbets, dessert
Time 20m
Yield about 1 quart
Number Of Ingredients 5
Steps:
- In a large saucepan, combine sugar, half-and-half, rosemary and corn syrup. Whisk lightly and bring to a boil, making sure mixture does not boil over, then strain into a bowl. Let cool, then chill in refrigerator. Remove from refrigerator and slowly whisk in lime juice. If mixture shows signs of curdling, whisk harder or transfer to a blender.
- Pour mixture into an ice cream maker and follow manufacturer's instructions.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 30 milligrams, Sugar 21 grams
ROSEMARY RIESLING SORBET
Steps:
- Combine sugar, water, and rosemary leaves, bring to a boil, simmer 5 minutes; let steep overnight. Strain the syrup and measure 2 1/2 cups. Combine the syrup with the wine. Add lemon juice a bit at a time, adjusting the tart/sweet ratio. Chill sorbet base thoroughly. Freeze by the usual process.
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