Sorbet With Vodka Marinated Plums Recipes

MELON SORBET

Steps:

• Place the melon in the bowl of a food processor and process until smooth. Add the lemon juice, vodka, and sugar and process for another 30 seconds. Place the mixture into the refrigerator until the mixture reaches 40 degrees F; depending on the temperature of your ingredients and refrigerator, this could take 30 minutes to 1 hour.
• Pour the chilled mixture into the bowl of an ice cream maker and process according to manufacturer's directions. Transfer the sorbet to an airtight container and place in the freezer for 3 to 4 hours before serving.

LEMON PLUM SORBET

Steps:

• In a large saucepan, bring 8 cups water to a boil. Add plums; cover and boil for 30-45 seconds. Drain and immediately place plums in ice water. Drain and pat dry. When cool enough to handle, remove skins. Cut in half; remove pits., In a small saucepan, bring sugar and 1 cup water to a boil. Cook and stir until sugar is dissolved. Add lemon juice and zest; set aside to cool., Place the plums in a food processor; add sugar syrup. Cover and process until smooth, 2-3 minutes. Transfer puree to an 8-in.- square dish. Freeze until edges begin to firm, about 1 hour; stir. Freeze until firm, about 2 hours longer., Just before serving, transfer to a food processor; cover and process until smooth, 2-3 minutes.

PLUM AND RED-WINE SORBET

Steps:

• Stir together all ingredients and a pinch of salt in a heavy medium saucepan and cook, covered, over medium heat, stirring occasionally, until plums fall apart, about 25 minutes. Discard cinnamon stick and zest. Purée in batches in a blender until very smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl, discarding solids. Cool, uncovered, then chill, covered, until cold, at least 2 hours.
• Freeze purée in ice cream maker, then transfer sorbet to an airtight container and put in freezer to harden, at least 1 hour.

SORBET WITH VODKA-MARINATED PLUMS

Steps:

• Combine first four ingredients in bowl. Stir until sugar dissolves. Refrigerate plum mixture at least 20 minutes.
• Spoon sorbet into balloon glasses. Top with plums and marinating liquid.

MARINATED FRUITS WITH ITS SORBET

Steps:

• Mix together the lime juice, white wine and creme de cassis. Sift in the sugar and whisk well to mix. Stir in the chopped mint. Cover and chill for at least 1 hour. Rinse the berries and dry them carefully. Divide them among serving dishes such as small soup plates. Strain the lime mixture and spoon it over the berries.
• To shape the sorbet, dip a dessert spoon in hot water, then scrape it across the surface of the sorbet, rolling the sorbet into the spoon to make a neat shape.
• Put the sorbet on top of the berries, add a sprig of mint and serve.
• Remove hulls from the strawberries, then wash and dry them. Puree the strawberries with the lemon juice in a blender or food processor.
• Combine the sugar and 6 tablespoons water in a saucepan and bring to the boil, stirring to dissolve the sugar. Remove from the heat and set aside to cool completely. Stir in the strawberry puree.
• Freeze the mixture in a ice cream machine according to the manufacturer?s instructions.
• Alternatively, pour the mixture into a large freeze proof bowl, cover and freeze until almost set.
• Transfer to a food processor and whiz until broken up and well mixed. Transfer the bowl, cover and freeze for 3 hours or until almost set, then whiz in the food processor again. Cover and freeze for 2 hours.
• Just before serving, mash the sorbet well with a fork. If the sorbet is left in the freezer and has frozen very hard, transfer it to the refrigerator for 20 to 30 minutes before serving so that it can soften sightly.

PLUM SORBET

Steps:

• Wash the plums, cut them in half and remove the pits. Cut the plums in quarters and cook them over low to medium heat with the orange juice for about 15 minutes, stirring frequently. Puree the plums in a blender or food processor and chill.
• Meanwhile, bring the sugar and water to a boil and simmer for five minutes. Add the syrup to the puree, along with about one tablespoon kirsch, and mix well. Cool and freeze according to the manufacturer's directions for your ice cream maker.

PINK CRANSHAW SORBET WITH VODKA

Steps:

• Toss the melon into a blender or food processor and process until it forms a thick, chunky liquid. Pour into a separate bowl.
• Add the raspberries to the blender or processor and add about half the liquefied melon. Blend until smooth. Pour through a strainer, and repeat with the remaining melon until you have a light pink melony-tasting mixture with a hint of raspberry.
• Stir in the vodka or a framboise eau-de-vie and a teaspoon or so of sugar, as needed, to make the liquid just a touch on the sweet side, as freezing it will reduce its sweetness.
• Freeze in an ice cream freezer according to the manufacturer's directions.
• Serve immediately or transfer to a microwave-safe freezer container and store in the freezer. The sorbet will become very hard. To soften before serving, microwave on high for 1 minute 15 seconds to 1 minute 30 seconds.

MARINATED PLUMS

Steps:

• Mix plums, sugar, lemon and vodka in a bowl, stirring until the sugar dissolves.
• Chill in the fridge for at least an hour to let the juice soak.
• Spoon over the sorbet to serve.

WATERMELON VODKA SORBET

Steps:

• In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside to cool., In batches, process the watermelon in a food processor for 2-3 minutes or until smooth. Transfer puree to a large bowl; stir in the lemon juice, vodka and sugar syrup. Pour into a 13-in. x 9-in. dish. Freeze for 1 hour or until edges begin to firm; stir. Freeze 2 hours longer or until firm., Process watermelon mixture in batches for 2-3 minutes or until smooth. Serve immediately or transfer to freezer containers and freeze until serving.