STRAWBERRY BALSAMIC SORBET WITH BASIL
Steps:
- MIX strawberries, preserves, lime juice and salt in large bowl. Allow to set 30 minutes. Pour into blender or food processor. Blend until smooth. Add basil. Blend 10 seconds. Chill at least 1 hour.
- POUR chilled strawberry mixture into bowl of ice cream maker. Process about 10 minutes or until frozen and thick. Scoop into individual bowls. Drizzle with balsamic reduction. Garnish with basil leaves.
- * Balsamic reduction can be found in the condiment section of grocery stores.
- Sorbet can be stored, tightly covered, in the freezer for up to 1 month. Allow to soften 30 minutes before serving.
STRAWBERRY SORBET
Steps:
- In a saucepan set over moderate heat, combine the sugar and water, bring mixture to a boil, and simmer, stirring, for 3 minutes, or until clear. Transfer to a bowl and let cool. In a food processor or blender puree the strawberries with lemon juice, to taste. Add strawberry puree to sugar syrup and stir to combine. Transfer mixture to an ice cream freezer and freeze according to manufacturer's instructions. Or freeze in cube trays.
STRAWBERRY SAMBUCA SORBET
This recipe is from the June 2001 issue of Gourmet Magazine. This sorbet keeps 1 week in the freezer.
Provided by Chef Regina V. Smith
Categories < 4 Hours
Time 1h45m
Yield 1 quart
Number Of Ingredients 5
Steps:
- Bring sugar and water to a boil in a small saucepan, stirring until sugar is dissolved, them remove from the heat.
- Puree strawberries with the lemon juice in a blender until smooth, then force puree through a fine sieve into a bowl to remove the seeds. Stir sugar syrup and Sambuca into the puree. Chill covered, until cold, at least 1 hour.
- Freeze in ice-cream maker, then transfer the sorbet to an airtight container and put in the freezer to harden.
Nutrition Facts : Calories 529, Fat 1.3, SaturatedFat 0.1, Sodium 9.2, Carbohydrate 134.5, Fiber 8.7, Sugar 120.4, Protein 3
SWEET AND SILKY STRAWBERRY SORBET
Sweet, soft strawberry sorbet that will rival any brand bought in the grocery store. Not being able to find the perfect recipe, I made up my own! Most homemade sorbets resemble an icy slushie, but this one is thickened before freezing, yielding a melt-in-your-mouth treat that will please even the pickiest sorbet lover! Dually great because it can be made in an ice cream freezer, or in your regular freezer.
Provided by Dana H.
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h30m
Yield 4
Number Of Ingredients 6
Steps:
- Place berries in the work bowl of a food processor and puree until smooth. Combine berry puree, sugar, and salt in a large saucepan. Heat until melted and just simmering. Whisk cornstarch into the cold water; stir into heated berry mixture. Remove from heat, and stir in lemon juice. Cool slightly. Refrigerate berry mixture until cold, about 2 hours.
- Freeze in ice cream maker according to manufacturer's instructions.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 35.6 g, Fat 0.3 g, Fiber 2.3 g, Protein 0.8 g, Sodium 1.3 mg, Sugar 30.8 g
STRAWBERRY SORBET SENSATION
On hot days in Colorado, we chill out with slices of this berries-and-cream dessert. The layered effect is so much fun. Use any flavor of sorbet you like. -Kendra Doss, Colorado Springs, Colorado
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Line an 8x4-in. loaf pan with plastic wrap. Spread sorbet into bottom of pan; place in freezer 15 minutes., In a bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Fold in whipped topping; spread over sorbet. Freeze, covered, 4 hours or overnight., Remove from freezer 10-15 minutes before serving. Invert dessert onto a serving plate; remove plastic wrap. Cut into slices. Serve with strawberries.
Nutrition Facts : Calories 153 calories, Fat 3g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 163mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
STRAWBERRY SORBET
I actually first made a raspberry sorbet with an abundance of raspberries I had growing, but this simple and easy strawberry sorbet is one of my go-tos. -Karen Bailey, Golden, Colorado
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 7 servings.
Number Of Ingredients 3
Steps:
- Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer-safe container; freeze until firm.
Nutrition Facts : Calories 181 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 46g carbohydrate (42g sugars, Fiber 2g fiber), Protein 1g protein.
2-INGREDIENT STRAWBERRY SORBET
An easy yet tasty strawberry sorbet to make.
Provided by Eysa H.
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h5m
Yield 2
Number Of Ingredients 2
Steps:
- Put strawberries and condensed milk in a high-powered blender (such as Vitamix®). Blend, stopping occasionally to scrape down the sides of the blender with a spatula, until completely smooth.
- Transfer into a freezer container and freeze for 2 hours.
Nutrition Facts : Calories 200.1 calories, Carbohydrate 41 g, Cholesterol 13 mg, Fat 3.6 g, Fiber 4.6 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 53 mg, Sugar 30.9 g
STRAWBERRIES IN SAMBUCA
Provided by Gina Marie Miraglia Eriquez
Categories Dessert Easter Strawberry Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Bring water, sugar, and lemon juice to a boil in a 2- to 3-quart saucepan. Scrape seeds from vanilla bean into saucepan using tip of a paring knife and add pod. Bring to a boil, stirring until sugar has dissolved, then boil until reduced to about 1 cup, 8 to 10 minutes. Stir in Sambuca.
- Transfer syrup to a bowl and let cool completely. Stir in strawberries and let stand at room temperature 30 minutes to 1 hour. Discard pod.
STRAWBERRY SORBET
Provided by Marian Burros
Categories ice creams and sorbets, dessert
Time 15m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Combine strawberries with sugar and juices in food processor or blender and process until smooth. Add orange liqueur, and taste. Adjust sweetness. Pour into ice-cream freezer and follow manufacturer's directions, or into ice-cube trays (without dividers) or other shallow pans and freeze until partly frozen.
- Transfer to large bowl, and beat until mushy. Return to trays, and freeze until firm. Leave in refrigerator about 45 minutes before serving.
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 0 grams, Carbohydrate 18 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 13 grams
NO-NO FOURCHETTES STRAWBERRY SORBET
OK, put away your fourchettes, you'll want to savour this delicious sorbet using a spoon! Fragrant, seasonal strawberries frozen with that quintessential Italian liqueur - Sambucca! And, just in case you didn't know you were in Italy, the Fighting Fourchettes have added a sprinkling of sweet and pungent green basil throughout to make this sorbet the most visually spectacular and palate-pleasing of the Tour! As an aside, anyone on a low-fat diet will LOVE the very, very low count. :-)
Provided by evelynathens
Categories Frozen Desserts
Time 20m
Yield 4 cups (approximately), 6 serving(s)
Number Of Ingredients 10
Steps:
- Purée the strawberries with 1/4 cup of the simple sugar syrup in a food processor until smooth. Stir in the remaining syrup, Sambucca, lemon juice and minced basil; transfer to an ice-cream machine and freeze according to the manufacturer's instructions.
- To make Simple Syrup: Place sugar and water in a small saucepan; bring it to a boil. Reduce heat and simmer gently until the sugar has dissolved, about 3-4 minutes. Cool to room temperature. The syrup can be used immediately or stored in a covered container until needed.
- To serve: Scoop out prettily into stemmed cocktail glasses and tuck in a sprig of basil to one side, and a curl of lemon peel on the other. If you like, you could add a splash of sambucca over top.
Nutrition Facts : Calories 168.8, Fat 0.4, Sodium 2.1, Carbohydrate 43, Fiber 2.5, Sugar 39, Protein 0.9
STRAWBERRIES AND SAMBUCA CREAM
Provided by Martha Stewart
Number Of Ingredients 4
Steps:
- In a medium bowl, whisk together mascarpone, sour cream, honey, and sambuca until smooth and creamy. To serve, dip strawberries in sambuca cream.
STRAWBERRY 2-INGREDIENT SORBET RECIPE BY TASTY
Here's what you need: strawberry, honey
Provided by Pierce Abernathy
Categories Desserts
Yield 4 serving
Number Of Ingredients 2
Steps:
- Hull the strawberries by using a straw to push out the stem of each strawberry.
- Cut strawberries in half and place on a parchment paper-lined baking sheet and freeze until hardened.
- Add the frozen strawberries and honey to a food processor and combine until evenly mixed.
- Transfer to a loaf pan and transfer to freezer until completely frozen.
- Enjoy!
Nutrition Facts : Calories 116 calories, Carbohydrate 30 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, Sugar 27 grams
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STRAWBERRY SORBET | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (35)Total Time 5 hrs 10 minsServings 1Calories 90 per serving
- First, decide which sorbet you'd like to make. The Simple Freezer Sorbet requires only a food processor and freezer; the Churned Sorbet requires an ice cream maker., To make Simple Freezer Sorbet
- Combine the water and sugar in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring. Remove the syrup from the heat, pour it into a bowl, and set in the refrigerator to cool., Wash and trim the strawberries., Place the strawberries in the work bowl of a food processor. Process until fairly smooth, but not puréed., Add the syrup and citrus juice, and pulse briefly, just to combine. The syrup doesn't have to be cold, but it shouldn't be boiling hot, either. Lukewarm or cooler is fine., Place the mixture in a shallow pan; an 8" x 8" or 9" round cake pan are both good choices. Place the pan in the freezer. There's no need to cover it., After 2 hours, use a fork or spoon to stir it around, bringing the frozen edges into the center. Return to the freezer., Continue to stir every hour or so, until the sorbet is nearly as firm as you like. This may be as little as 4 hours total, start to finish; or it may
- Combine the water and sugar in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring. Remove the syrup from the heat, pour it into a bowl, and set in the refrigerator to cool., Place the strawberries and citrus juice in a food processor, and purée till completely smooth., Press the purée through a fine-mesh strainer, to remove the seeds., Combine the seedless purée with the corn syrup and sugar syrup. Chill for 1 hour, or until refrigerator-cold., Make the sorbet according to the manufacturer's directions for your ice cream maker. The finished sorbet will be fairly soft; "ripen" it for a couple of hours in the freezer to firm it up, if desired.
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