Sunset Sorbet Sundaes Recipes

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SUMMER FRUIT-TOPPED SORBET SUNDAE



Summer Fruit-Topped Sorbet Sundae image

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

1 nectarine, chopped (1 cup)
3/4 cup fresh raspberries
3/4 cup fresh blueberries
2 tablespoons sugar
2 teaspoons orange-flavored liqueur or orange juice
1 pint (2 cups) lemon sorbet
4 thin ginger cookies

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

CHOCOLATE SORBET SUNDAES



Chocolate Sorbet Sundaes image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 10m

Yield 4 banana splits

Number Of Ingredients 4

4 ripe bananas
2 pints chocolate sorbet
1 pint fresh raspberries
12 store bought meringues, available on packaged cookie and dessert aisle of market

Steps:

  • Split bananas lengthwise and line 4 sundae boats with 1 split banana in each boat. Fill dessert boats with 3 small scoops of chocolate sorbet each. Garnish sorbet with raspberries and top each scoop of sorbet with a meringue.

SUNSET SORBET SUNDAES



Sunset Sorbet Sundaes image

Categories     Ice Cream Machine     Berry     Fruit     Dessert     Low Sodium     Blackberry     Mango     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 8

1 16-ounce bag frozen unsweetened boysenberries or blackberries, thawed
1/2 cup plus 6 tablespoons sugar
1/2 cup light corn syrup
1/4 cup water
1/4 cup crème de cassis (optional)
2 large mangoes, peeled, pitted
1 mango, peeled, pitted, sliced
1 1-pint basket fresh boysenberries or blackberries

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.

FRUITY SUMMER SUNDAES



Fruity summer sundaes image

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

142ml pot double cream
2 tbsp icing sugar
12 strawberries , 4 left whole, rest chopped
4 nectarines , chopped into small chunks
4 scoops good-quality vanilla ice cream
4 scoops good-quality berry sorbet (we like Bottlegreen English Summer sorbet)
sunflower oil , for greasing
50g caster sugar
50g macadamia nuts , toasted
350g strawberries , hulled
1 tbsp icing sugar

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

SUMMER SUNDAES



Summer Sundaes image

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

2 cups sugar
1/2 pint heavy cream
1 vanilla bean, split
2 pints premium-quality sorbet, in two flavors, such as raspberry and mango
1 pint premium-quality ice cream, such as vanilla
2 ripe peaches, sliced
2 ripe plums, sliced
1/2 pint raspberries
1/2 pint blueberries
1/2 pint strawberries, hulled
1 pint figs, cut in half
1 cups pecan halves, toasted

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.

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