Simple Sorbetto Recipes

LEMON BASIL SORBETTO

Steps:

• In a small sauce pan, combine 2 cups water, the sugar, basil sprigs, lemon zest and salt. Bring to a simmer over medium-low heat, stirring often to dissolve the sugar. Remove from the heat and allow to cool to room temperature.
• Strain the syrup into a bowl and stir in the lemon juice. Pour the syrup into an ice cream maker and freeze according to the manufacturer's directions. Once partially frozen, sprinkle in the basil leaves and continue to freeze until firm. Pour into an airtight container and place in the freezer to freeze completely.
• Serving option: Scoop 1 or 2 small scoops of sorbetto into a coupe glass and top with a splash of prosecco.

SWEET CHERRY SORBETTO

Steps:

• Stir first 5 ingredients in medium bowl until sugar dissolves.
• Blend cherries and reserved cherry juices in processor until cherries are coarsely chopped. Add sugar syrup; blend until smooth.
• Process cherry mixture in ice cream maker. Transfer sorbetto to container; cover tightly and freeze until solid, at least 3 hours. (Can be made 2 days ahead. Keep frozen.)

CHOCOLATE SORBET

Steps:

• 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.

SUPER-SIMPLE SORBET

Steps:

• Put the frozen fruit, yogurt and sugar in a food processor container along with a couple of tablespoons of water. Process until just pureed and creamy, stopping to scrape down the sides of the bowl as needed. If the fruit does not break down completely, add a little more water through the feed tube, a tablespoon or two at a time; be careful not to over-process or the sorbet will liquefy.
• Serve immediately or freeze for later. (If serving later, allow 10 to 15 minutes for sorbet to soften at room temperature.).