Sorbet Bar Recipes

EXTRA-BITTERSWEET CHOCOLATE SORBET

Extra-Bittersweet Chocolate Sorbet image

Provided by Food Network

Categories dessert

Time 1h39m

Yield about 1 quart

Number Of Ingredients 7

Ingredients

2 cups water, plus 2 cups water
3/4 cup plus 2 tablespoons sugar
3/4 cup unsweetened Dutch-processed cocoa powder
8 1/2 ounces extra-bittersweet chocolate, chopped
2 1/2 cups sugar
1 1/2 cups water
2 cups washed and sliced kumquats

Steps:

In a medium saucepan, combine 2 cups water and the sugar and bring to a boil over high heat, stirring occasionally. Reduce the heat to low and gradually add the cocoa powder, whisking until smooth. Cook the mixture at a gentle simmer for 30 minutes, until syrupy.
Put the chocolate in a large bowl and add half the cocoa syrup, whisking until the chocolate is melted and the mixture is smooth. Add the remaining syrup and 2 cups water and whisk well. Strain the mixture through a fine sieve and let cool.
Chill the sorbet mixture, covered, until very cold, at least 4 hours, and up to 2 days. Freeze in an ice-cream maker according to the manufacturer's directions. Serve with Candied Kumquats.
Serving Suggestions: Candied Kumquats, recipe follows.
In a medium saucepan, combine the sugar and 1 1/2 cups water. Bring to a boil, stirring to dissolve the sugar. Add the kumquats, reduce the heat to low, and simmer for about 6 minutes, or until the kumquats appear translucent. Drain well before serving. The kumquats will keep, refrigerated, for several weeks.
Yield: about 2 cups

SORBET BAR

Sorbet Bar image

Provided by Rachael Ray : Food Network

Categories dessert

Time 5m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 pint mango sorbet
1 pint strawberry sorbet
1 pint raspberry sorbet
1 cup shredded coconut
2 ripe bananas, sliced
2 teaspoons lemon juice
1 pint strawberries, sliced
1 package wafer cookies or wafer roll cookies

Steps:

Set out ice cream cups, sorbet selections, ice cream scoops, coconut. Toss sliced bananas with a little lemon juice to retard browning. Set bananas in a bowl along side dishes of sliced berries and cookies. Just like the salad bar, they can have it their way.

MARGARITA SORBET

Margarita Sorbet image

There are sorbets, and then there are sorbets with benefits. This sorbet, inspired by the classic cocktail, is one of those. Besides being delicious, refreshing, and easy to make, this gives you a low-key buzz, as there's just enough tequila to make you grin, but not enough to make you giggle.

Provided by Chef John

Time 10h25m

Yield 4

Number Of Ingredients 8

Ingredients

1 cup white sugar
4 medium limes, zested
3 cups cold water
1 cup freshly squeezed lime juice
2 tablespoons triple sec
⅓ cup tequila
coarse-grain sea salt for rim of glass
lime wedges for garnish

Steps:

Pour sugar into a saucepan, add lime zest, and shake to combine. Let sit for at least 1 hour.
Add water to the pan and place over medium-high heat. Stir over the heat until the mixture is clear and very hot, but not quite simmering yet. Remove from heat and strain the lime syrup into a container. Let cool all the way to room temperature.
Stir in freshly squeezed lime juice, triple sec, and tequila. Refrigerate mixture until ice cold before transferring into your ice cream machine.
Churn sorbet according to machine directions, and then transfer into an airtight container. Freeze thoroughly before serving. Overnight is best.
Serve in a salt-rimmed glass, with a small wedge of lime if desired. More tequila can be drizzled over the top, depending on your mood.

Nutrition Facts : Calories 272.7 calories, Carbohydrate 62.2 g, Fat 0.2 g, Fiber 2.1 g, Protein 0.7 g, Sodium 8.1 mg, Sugar 52.1 g

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