SUMMER SORBET
Steps:
- Berries: Rinse, stem and halve large strawberries. Peel the stone fruits, halve, pit, and chop larger specimens into 1/2-inch pieces.
- Puree the fruit in a food processor along with the sugar, lemon juice, vodka and salt. Pour into another vessel and refrigerate until the mixture reaches at least 40 degrees F, 4 to 6 hours.
- Churn in an ice cream machine according to the manufacturer's instructions until the mixture resembles soft serve ice cream. Freeze for at least 4 hours in an airtight container or until ready to serve
SUMMER FRUIT-TOPPED SORBET SUNDAE
Dress up store-bought sorbet with a fast-to-fix fruit topping with a touch of orange liqueur.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In small bowl, mix nectarine, raspberries, blueberries, sugar and liqueur. Refrigerate at least 30 minutes but no longer than 4 hours.
- Into each of 4 serving dishes, scoop 1/2 cup sorbet. Stir fruit mixture; spoon over sorbet. Garnish each serving with 1 cookie.
Nutrition Facts : Calories 250, Carbohydrate 57 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 44 g, TransFat 0 g
SUMMER SUNDAES
Make caramel, slice fruit, toast pecans, and let your guests make their own, if you like.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Combine sugar and 1/4 cup water in a medium-sized heavy-bottomed saucepan. Cook over medium-low heat until sugar is dissolved. Cover pan; bring to a boil. Leave cover on until condensation washes down insides of pan. If syrup crystallizes, let crystallize completely, and push around bottom of saucepan with the back of a wooden spoon until it melts again. Raise heat to medium high; cook, swirling pan occasionally, until the sugar turns medium-dark amber. Carefully add cream, standing back in case sugar boils over, and scrape in vanilla seeds. Stir until cream is incorporated, and remove from heat. Let cool; transfer to a glass jar, bottle, or bowl for storing and serving.
- Scoop sorbets and ice cream into serving dishes, drizzle with caramel, and spoon fruit over sauce; Serve, garnished with toasted pecans.
STRAWBERRY SUNDAES WITH PROSECCO SABAYON
Provided by Claudia Fleming
Categories Milk/Cream Food Processor Egg Dessert Bake Frozen Dessert Strawberry Almond Sparkling Wine Summer Chill Simmer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 15
Steps:
- For sugar sliced almonds:
- Preheat oven to 325°F. Line baking sheet with parchment paper; spray parchment with nonstick spray. Toss almonds with corn syrup in small bowl, then add sugar and toss (sugar coating will resemble wet sand). Spread in single layer on baking sheet. Bake until golden, stirring occasionally, about 20 minutes. Cool slightly on baking sheet, then break up any large clusters of almonds. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
- For strawberry compote:
- Combine 1 cup sliced strawberries, 2 tablespoons sugar, and 3 tablespoons Prosecco in processor. Puree until smooth. Pour puree into strainer set over bowl and press on solids to extract as much liquid and pulp as possible; discard solids in strainer. Toss remaining 3 cups strawberries and remaining 2 tablespoons sugar in medium bowl; let stand at room temperature until juices form, tossing occasionally, about 30 minutes. Mix strawberry puree into sliced strawberries. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
- For prosecco sabayon:
- Beat heavywhipping cream in medium bowl until peaks form; refrigerate until ready to use. Fill large bowl halfway with ice and cold water. Whisk egg yolks and sugar to blend in medium metal bowl; add 1/2 cup Prosecco and whisk to blend. Set bowl over saucepan of simmering water and whisk constantly and vigorously until mixture is thick and resembles softly beaten whipping cream, about 6 minutes. Set bowl with sabayon in bowl of ice and cold water and whisk until sabayon is cool, about 6 minutes. Fold in chilled whipped cream. DO AHEAD: Sabayon can be made 8 hours ahead. Cover and chill.
- Spoon 1/4 cup strawberry compote into each of 6 dessert glasses or bowls. Top each with 1 scoop strawberry sorbet; sprinkle each with 1 tablespoon sugared almonds. Repeat layering with 1/4 cup strawberry compote, 1 scoop sorbet, and 1 tablespoon sugared almonds. Top each with large spoonful of sabayon; sprinkle each with 1 tablespoon sugared almonds and serve.
FRUITY SUNDAE
A sweet and fruity treat for kids needing a boost at lunchtime - yogurt swirled with mashed strawberries, topped with berries - ideal for 4 - 8-year-olds
Provided by Chelsie Collins
Categories Lunch, Snack
Time 10m
Number Of Ingredients 3
Steps:
- Dollop the natural yogurt into an airtight container. Blend or mash the strawberries to a purée and swirl through the yogurt. Top with mixed berries.
Nutrition Facts : Calories 77 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
FRESH FRUIT SUNDAES
These sundaes are a nice treat. They are very satisfying without a whole lot of fat or calories. You can change the type of berries depending on your taste - Great for the summer!
Provided by CookingONTheSide
Categories Frozen Desserts
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In medium bowl, mix strawberries, sugar and lime juice.
- Let stand until sugar is dissolved and strawberries are juicy, stirring occasionally, 5 minutes.
- In small microwave-safe cup, melt chocolate chips on high, 1 minute, stirring every 30 seconds until smooth, reserve.
- Divide sorbet, banana slices, frozen yogurt and strawberry sauce among 4 dessert dishes.
- Drizzle with melted chocolate, top with whipped topping.
Nutrition Facts : Calories 172.9, Fat 5.6, SaturatedFat 3.2, Cholesterol 0.7, Sodium 33.6, Carbohydrate 31.3, Fiber 2.9, Sugar 24.7, Protein 2.7
FRUITY SUMMER SUNDAES
Bring back memories of traditional seaside ice-cream parlours with this light fruity sundae with macadamia brittle
Provided by Good Food team
Categories Dessert
Time 25m
Yield Makes 4
Number Of Ingredients 11
Steps:
- Make the brittle: oil a baking sheet and set aside. Gently heat the caster sugar in a small, non-stick frying pan, stirring until dissolved. Add the nuts. When the sugar becomes a deep caramel, pour onto the baking sheet and leave until completely cold. Snap the brittle into pieces, then pulse in a food processor to coarse crumbs. Can be made up to a week ahead. Store in an airtight container.
- For the sauce, whizz the strawberries in a food processor until smooth. Sieve into a bowl, then stir in the icing sugar. Set aside.
- To assemble the sundaes, whip the cream with the icing sugar until it just holds its shape. In a tall glass, layer up the chopped fruit, brittle, ice cream, sorbet and sauce, finishing with swirls of cream, more brittle and the whole strawberries.
Nutrition Facts : Calories 609 calories, Fat 35 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 69 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein
SUNSET SORBET SUNDAES
Categories Ice Cream Machine Berry Fruit Dessert Low Sodium Blackberry Mango Summer Bon Appétit
Yield Serves 6
Number Of Ingredients 8
Steps:
- Combine thawed boysenberries, 1/2 cup sugar, 1/4 cup corn syrup, 1/4 cup water and crème de cassis in heavy medium saucepan. Bring to simmer, stirring frequently. Puree in processor. Strain into medium bowl, pressing on solids with spoon. Pour 3/4 cup puree into small bowl; cover and refrigerate to use later as sauce. Refrigerate remaining berry puree in medium bowl until cold. Transfer puree in medium bowl to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container and freeze.
- Puree 2 mangoes in processor. Measure puree and return 1 2/3 cups to processor. Reserve any remaining puree for another use. Add remaining 6 tablespoons sugar and remaining 1/4 cup corn syrup to processor; blend well. Transfer mango puree to ice cream maker and freeze according to manufacturer's instructions. Transfer sorbet to container and freeze. (Sauce and sorbets can be prepared 2 days ahead.)
- Scoop sorbets into parfait dishes or onto plates. Garnish with sliced mango and berries. Spoon sauce over.
SUMMER HOT FUDGE SUNDAES
Categories Berry Chocolate Dairy Fruit Dessert Kid-Friendly Strawberry Orange Almond Summer Chill Bon Appétit Small Plates
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- For sauce
- Stir first 4 ingredients in heavy small saucepan over low heat until melted and smooth. Add rum. Strain, pressing on solids to extract as much flavor as possible. (Can be prepared 5 days ahead. Cover and refrigerate. Rewarm over low heat before using, stirring constantly and thinning with more cream if necessary.)
- For sundaes
- Combine first 5 ingredients in medium bowl. Stir gently. Let stand for 15 to 30 minutes.
- Scoop ice cream into sundae or balloon glasses. Top with warm sauce, then fruits and nuts and serve.
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