CRANBERRY SORBET
This sorbet's sweet-tart taste is so refreshing after a hearty meal. My mother made a batch at least once a year, either for Thanksgiving or Christmas.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, sprinkle gelatin over 1/4 cup water; set aside. In a large saucepan, bring cranberries and remaining water to a boil. Reduce heat; cook until berries pop. Remove from the heat; press cranberries through a sieve or food mill, reserving juice. Discard pulp. , In a large bowl, combine the warm juice, gelatin and sugar until dissolved. Cool to room temperature. Stir in ginger ale. , Pour into a freezer-proof bowl; cover and place in the freezer until mixture is partially frozen. Beat with an electric mixer until light in color. Cover and freeze overnight.
Nutrition Facts : Calories 160 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 41g carbohydrate (38g sugars, Fiber 1g fiber), Protein 1g protein.
TANGERINE CRANBERRY SORBET
This is a very easy recipe to prepare and keep in the freezer before a pantry. It's a light and refreshing finish to a heavy holiday meal. -Pamela Brown, Ingersoll, Ontario
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, bring cranberries and water to a boil. Reduce heat; simmer for 5 minutes. Meanwhile, using a sharp knife or zester, peel outer layer of one tangerine into strips for garnish. Toss the strips of peel with 2 tablespoons sugar; set aside. Squeeze tangerines to yield 1 cup of juice., Place cranberries with liquid in a sieve over a large bowl. Press berries to remove juices. Discard pulp. Add the tangerine juice, corn syrup and remaining sugar to cranberry juice; stir until sugar is dissolved. Pour into a 9-in. square dish. Cover and freeze until firm, about 3 hours. , Remove from the freezer 30 minutes before serving. Spoon into dessert bowls. Garnish with reserved tangerine peel.
Nutrition Facts : Calories 201 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 2g fiber), Protein 0 protein.
TANGERINE SORBET
Sweet and tangy tangerines give this light but satisfying frozen dessert its citrus flavor. Also try:Tangelo Sorbet, Grapefruit Sorbet
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 4 cups
Number Of Ingredients 3
Steps:
- In a bowl, stir together tangerine juice, sugar, and lemon juice until sugar is dissolved. Chill juice, covered, until cold, at least three hours. Freeze in an ice-cream machine, according to manufacturer's instructions, until frozen. Transfer to a covered container and store in the freezer until ready to use, up to 1 week.
POMEGRANATE-TANGERINE SORBET
Categories Ice Cream Machine Fruit Dessert Frozen Dessert Summer Vegan Tangerine Pomegranate Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Combine sugar and water in heavy medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat and cool completely. Whisk in pomegranate juice, tangerine juice and peel. Transfer mixture to ice cream maker and process according to manufacturer's instructions. Freeze sorbet in covered container until firm.
- Scoop sorbet into wineglasses. Garnish with mint sprigs and serve.
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- Break up the frozen juice and put it in a food processor or strong blender. Blend until smooth, stopping occasionally to break up large chunks and help the machine along. Work quickly to minimize melting.
- Spread the sorbet into a metal loaf pan, cover with foil, and put back in the freezer to firm up to a scoop-able consistency. This will take several hours.
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- In a medium saucepan, mix 1 cup juice with sugar and honey. Heat the mixture over medium heat until the sugar is completely dissolved, stirring occasionally. Remove from heat. Stir in remaining tangerine juice. Cover and refrigerate until very cold, at least 2 hours or, preferably, overnight.
- Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions until sorbet is the consistency of thick slush. Then, transfer the sorbet to a freezer-safe container, cover and freeze until firm before serving, 3 to 4 hours.
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5/5 (13)Total Time 12 hrs 30 minsCategory DessertCalories 261 per serving
- Place all ingredients in a food processor, and pulse until the ingredients are combined and the sugar is dissolved, about a minute.
- Pour the mixture through a fine-mesh strainer into a medium bowl and refrigerate for at least an hour, or until chilled.
- The sorbet will be somewhat soft after its time in the machine. Transfer the mixture to a container with tight-fitting lid, and freeze for two hours or overnight until firm.
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- In a small saucepan, combine water and sugar. Cook and stir until sugar is dissolved. Remove from heat. Stir in the 1 1/2 cups mint leaves. Cover and let stand for 10 minutes. Strain into a large bowl; discard mint leaves. Stir concentrate and lemon peel into strained mixture. Refrigerate for 1 to 2 hours or until chilled.
- Freeze in a 2-quart ice-cream freezer according to the manufacturer's directions. Ripen for 4 hours. (Or, transfer mixture to a nonmetal freezer container. Cover and freeze for 4 to 6 hours or until almost firm. Break mixture into small chunks; transfer to a chilled bowl. Beat with an electric mixer until smooth but not melted. Return to container. Cover and freeze about 6 hours or until firm.)
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