I could eat sorbet all day! It’s not as high in fat and calories as most ice creams, has an intense fruity flavor and makes a lovely finishing touch to a nice dinner. It also makes a great afternoon or evening snack, especially on a warm day. But even if the day is not warm, it just might make you feel like you are smack dab in the middle of summer!!
Today I’m posting about two sorbets that I served this week at a dinner party. You do need to have an ice cream maker in order to prepare this recipe. I use this one and love it! You can make ice cream or sorbet in no time flat and it does not require any ice or salt like the old time ice cream makers. You just keep the little bowl in your freezer and when the whim hits, pull it out and away you go! – a delectable frozen treat in less than thirty minutes!!
I served these sorbets with Millie Gaul’s Amish Sugar Cookies which I posted about yesterday. It was such a delicious combination. If you don’t have one of these ice cream makers, no problem. Just make the cookies and purchase a few fun sorbets to serve them with. Your guests will love it but you might just want to put the ice cream maker on your wish list. – trust me you won’t be sorry!
Strawberry Citrus Sorbet
3 cups strawberries
1/2 cup cold water
3/4 cup sugar
juice and zest of one lime
juice and zest of one lemon
juice and zest of one orange
2 tablespoon Grand Marnier (this is an orange-flavored liqueur, you don’t have to use this but it does help keep the sorbet from getting icy)
a pinch of salt
1. Make the simple syrup – place sugar and water in a small saucepan and bring to a boil. Reduce heat and simmer for a few minutes until all sugar is dissolved. Set aside to cool.
2. In a blender, purée the strawberries, simple syrup, fruit juices and pinch of salt until smooth. (Sometimes I leave the mixture just a bit chunky so that you have small, yummy bits of fruit in the finished product.) Stir in the fruit zests and Grand Marnier, if using. Refrigerate until very cold.
3. Pour the chilled mixture into your ice cream maker and churn for 30 minutes or according to the instructions for your machine. Freeze*. Makes just over one quart.
*Note – Cooks Illustrated says “Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. (Sorbet can be kept frozen for up to 3 days,) I usually can’t wait and dish up a bowl for myself right away!
Adapted from a recipe from Cooks Illustrated
Coconut Lime Sorbet
2 cans light coconut milk, not cream of coconut, there is a huge difference as cream of coconut already has a large amount of sugar
1/2 cup cold water
3/4 cup of sugar
zest and juice of 2 limes
zest and juice of 1 lemon
2 tablespoons Rum (you don’t have to use this but it does help keep the sorbet from getting icy)
2 teaspoons vanilla extract
a pinch of salt
1. Make the simple syrup – place sugar and water in a small saucepan and bring to a boil. Reduce heat and simmer for a few minutes until all sugar is dissolved. Set aside to cool.
2. Combine all ingredients including rum, if using. Refrigerate until very cold.
3. Pour the chilled mixture into your ice cream maker and churn for 30 minutes or according to the instructions for your machine. Freeze*. Makes about one quart.
*Note – Cooks Illustrated says “Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. (Sorbet can be kept frozen for up to 3 days,) I usually can’t wait and dish up a bowl for myself right away!
adapted from a recipe from Cooks Illustrated
Mary,
I am thrilled that you would comment on my blog! I love your blog and have enjoyed it for quite a while now! How fun to connect!
Both of these look and sound delicious. I’m so glad I found your blog. I’ve spent some time browsing through your earlier entries and love the food and recipes you feature here. I’ll definitely be back. I hope you have a wonderful day. Blessings…Mary
Mary Wallace Wilson just sent your blog to me. I’m already hooked and signed up for RSS feed.
YUM!