FRUIT & WINE SORBET RECIPE BY TASTY
Here's what you need: strawberry, pineapple, blackberry, raspberry, mango, white wine, water, sugar
Provided by Claire Nolan
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Make the simple syrup by dissolving one cup of sugar into one cup (240 ml) of water.
- Blend strawberries, pineapple, blackberries, raspberries, mango, wine, and simple syrup until well combined (you may have to do this in two batches).
- Pour mixture into a 9×9 inch (23x23 cm) glass pan, cover with plastic wrap, and freeze overnight.
- Scoop and serve with fresh strawberry (optional).
- Enjoy!
Nutrition Facts : Calories 123 calories, Carbohydrate 29 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, Sugar 24 grams
STRAWBERRY-HONEY SORBET
Fresh strawberries abound? Make cool, refreshing sorbet. Freeze a few simple ingredients into something wonderful.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h50m
Yield 8
Number Of Ingredients 5
Steps:
- Heat strawberries, wine, mint and honey in 1 1/2-quart saucepan over medium heat 5 minutes, stirring occasionally; remove from heat. Cover and refrigerate at least 4 hours, but no longer than 24 hours.
- Place strawberry mixture in blender or food processor. Cover and blend until smooth; strain.
- Stir in lemon peel. Pour into 1-quart ice-cream freezer. Freeze according to manufacturer's directions.
Nutrition Facts : Calories 65, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg
STRAWBERRY SORBET
This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon - it all works together beautifully.
Provided by Amanda Hesser
Categories dessert
Time 10m
Yield Makes 1 1/2 quarts
Number Of Ingredients 4
Steps:
- Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
- Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 32 grams
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
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
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
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 SORBET
Very refreshing, reminiscent of a strawberry Julius drink, only frozen. Cook time reflects method used for freezing.
Provided by CoffeeMom
Categories Frozen Desserts
Time 2h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Remove hulls from berries.
- In a blender container, place berries, orange juice, milk, and 1/4 c honey.
- Cover; blend 1 minute or till smooth.
- (If desired, strain raspberry mixture to remove seeds).
- Pour mixture into 9x9x2-inch pan.
- Cover; freeze 2 to 3 hours or till almost firm.
- In a mixer bowl beat egg whites with electric mixer on medium speed till soft peaks form.
- Gradually add 1 T honey, beating on high speed till stiff peaks form.
- Break frozen mixture into chunks; transfer frozen mixture to chilled large mixer bowl.
- Beat with electric mixer till smooth.
- Fold in egg whites.
- Return to pan.
- Cover; freeze 6 to 8 hours or till firm.
- To serve, scrape across frozen mixture with spoon and mound in dessert dishes.
- To make in an ice cream maker:.
- Follow steps 1 through 3. Pour into a plastic container and chill for one hour.
- Beat egg whites until soft peaks form. Add 1 tbsp honey to egg whites and beat until stiff.
- Fold into chilled strawberry mixture.
- Pour into ice cream maker and freeze according to ice cream maker's instructions.
Nutrition Facts : Calories 158, Fat 1.5, SaturatedFat 0.7, Cholesterol 4.3, Sodium 44.8, Carbohydrate 35, Fiber 1.9, Sugar 29.9, Protein 3.8
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.
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
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- Preheat the oven to 200°. Line a large baking sheet with parchment paper. In a large bowl, using an electric mixer, beat the egg whites with the salt at high speed until soft peaks form. With the machine on, slowly pour in the sugar and continue beating until stiff, glossy peaks form.
- Using a spatula, spread the meringue on the prepared baking sheet in a 1-inch layer. Bake for 2 hours. Turn the oven off and leave the meringue inside with the door closed for 1 hour. The meringue should be crisp and snowy white on the outside and slightly chewy within. Break the meringue into bite-size pieces.
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- Transfer the strawberries and syrup to a food processor and puree. Transfer the strawberry puree to an ice cream maker and freeze according to the manufacturer's instructions.
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