Simply Sweet Potato And Mint Sorbet Sp5 Recipes

STRAWBERRY MINT SORBET

Steps:

• Add fresh fruit and mint to a blender or food processor and blend until it's a super smooth, silky texture.
• Line a baking sheet with parchment paper and pour your sorbet mix onto it, covering evenly. Freeze for 2-3 hours.
• Remove from the freezer and break apart the frozen sheet of sorbet into small enough chunks to fit into a blender. Transfer your sorbet pieces to the blender/food processor.
• Scrape down the sides or use a spatula to keep the mixture moving if necessary.
• Once blended, transfer to a large mixing bowl.
• Serve immediately, or if it's softened up from working with it you can return it to the freezer for a 20-30 minutes. Enjoy!

RASPBERRY AND MINT SORBET

Steps:

• Combine raspberries, mint and water in a bowl (or food processor) and blend until smooth.
• Pour the liquid into an airtight container and refrigerate at least 8 hours, or until thoroughly chilled.
• Meanwhile, combine sugar and water in a saucepan and bring to a boil over medium high heat. Stir until all sugar has dissolved, approximately 10 minutes.
• Transfer the pan to an ice bath and stir until chilled. Keep chilled until ready to use.
• Combine Raspberry and Syrup mixture.
• Affix the freeze bowl to stand mixer and set up for use (per manufacturers instructions).
• Set it going on Stir (speed 1) and pour the mixture into the freeze bowl, leaving stir setting going between 7-12 mins or until it is at your desired consistency.
• Immediately transfer mixture into a container for freezing and freeze for at least 2 hours before serving.

MINT JULEP SORBET

Steps:

• Combine first three ingredients in large heavy saucepan, stirring over medium heat until sugar has dissolved.
• Bring to boil, then pour into a medium bowl.
• Refrigerate until cold, about 2 hours.
• Strain mint syrup through sieve set over bowl, pressing down on mint leaves; discard the leaves.
• Mix bourbon, creme de menthe and minced mint leaves into syrup.
• Transfer mixture to ice cream maker, and process according to manufacturer’s instructions.
• Transfer to container and freeze until firm, about 2 hours.

MINT SORBET

Steps:

• Stir sugar, water and mint together in a 2 1/2-quart souffle dish. Cook, uncovered, at 100 percent in a high-power oven for 3 minutes. Stir thoroughly, making sure there are no grains on the bottom of the dish. Cover with a lid or microwave plastic wrap. Cook for 6 minutes. Prick plastic, if used, to release steam.
• Remove from oven and uncover. Let cool. Strain through a fine sieve. Refrigerate until cold, several hours or overnight.
• Whisk lemon juice into syrup. Place in an ice-cream machine and freeze according to manufacturer's instructions.