Simple Syrup For Sorbet Recipes
UNIVERSAL SORBET
This is a relatively quick, easy sorbet that's amazingly versatile. I've made it with fruit juices, smoothies, and even alcopops (those Smirnoff fruity drinks work best).
Provided by Pain au Chocolat
Categories Frozen Desserts
Time 2h25m
Yield 6-9 serving(s)
Number Of Ingredients 3
Steps:
- Stir the sugar and water in a heavy saucepan and heat over a medium-high stove until the mixture begins to boil and the sugar completely dissolves. Remove from burner immediately and place in another container to cool. (Allow your simple syrup to cool completely before use, for best results cool it on the counter and then refrigerate it overnight in a sealed container.).
- Mix your fruit juice and simple syrup together in a medium bowl, then pour into your prepped ice cream maker and allow it to stir for 25-30 minutes (or whatever your ice cream maker's directions specify). You want the mixture to be very thick.
- Using a rubber spatula, spoon your sorbet into freezer-safe containers and freeze until firm.
Nutrition Facts : Calories 258, Sodium 1.9, Carbohydrate 66.7, Sugar 66.5
BERRY SORBET
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
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.
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