Cooking With Currie

Summer Sorbets

Sorbets sound fancy but are really easy to make, and once you get the hang, the combinations are endless. Any extra fruit laying around can inspire a quick sorbet (which is why my ice-cream attachment bowl is stored in my freezer for immediate use). Sorbet is simple syrup (water and sugar), flavorings, and fruit and since they don’t use heavy cream or egg yolks like ice cream they’re easier to throw together without much planning. These summer sorbets are much easier to whip up than my Fall Poached Pear Sorbet (try making them with the kids for a ‘healthier’ alternative to ice cream) and can be dressed up to create a great dessert for dinner parties! I make a few different flavors and keep a variety on hand in the freezer. However you interpret the recipes, have fun with it and as always: ENJOY :)

MangoSorbet-1

Mango Sorbet
1 cup sugar
1 cup water
4 mangoes peeled and chopped into pieces
2 tablespoon lemon/lime/ or orange juice

Bring sugar and water to boil, stir to dissolve sugar. Once sugar is dissolved remove from heat let simple syrup cool 10 minutes. Add simple syrup to fruit and citrus juice and blend in blender or with immersion blender till smooth. Strain for a smoother sorbet and refrigerate till chilled throughout (a few hours at least). When sorbet base is ready, stir and process according to ice cream mixer directions. Mango sorbet is excellent when served with a sprinkle of chili seasoning.

StrawberrySorbet-1

Berry Basil Balsamic Sorbet
3 tablespoons balsamic vinegar (red or white)
1 cup sugar
1 cup water
1/4 cup basil leaves
1 pint strawberries  washed, cleaned, and hulled
6 oz washed raspberries

Roughly chop basil and set to side. In a small saucepan over medium heat warm balsamic vinegar to simmer and reduce by half swirling pan to keep from burning (watch carefully it will burn quickly). Add sugar, water, and basil. Bring to a boil and stir to dissolve sugar. Remvoe from heat abd let cool 10 minutes. In the jar of a blender or in a pitcher gently break and mash berries by hand. Add simple syrup and blend in blender or with an immersion blender till smooth. Strain sorbet base and chill completely in refrigerator for at least 3 hours. When sorbet base is ready, stir and process according to ice cream mixer directions. This berry sorbet will have your friends in complete awe ;)

ChocolateSorbet-1

Chocolate Sorbet
(based on recipe by David Lebovitz)
1 1/2 cup water
1 cup sugar
3/4 cup cocoa powder
Pinch salt
6 oz semi or bittersweet chocolate
1/2 teaspoon vanilla extract
3/4 cup water
Pinch cayenne

In a large saucepan heat 1 1/2 cup water, sugar, cocoa, and salt. Whisk occaisionally and bring to boil. Once mixture begins to boil stir frequently and boil for 45 seconds. Remove from heat and add chocolate stirring till melted. Once chocolate is melted stir in vanilla and 3/4 cup water. Add cayenne to taste and blend well for 30 seconds, strain and chill sorbet base in refrigerator for at least 3 hours. When sorbet base is ready, stir and process according to ice cream mixer directions. The texture of this sorbet will be more dense and fudgy. (This recipe can be made without the cayenne.)

CoffeeSorbet-1

Coffee Sorbet
1/2 cup water
1 cup sugar
2 tablespoons cocoa powder or 1 tablespoon vanilla extract
1 cup fresh brewed strong coffee (try a mix of your favorite flavored coffee and espresso)

Bring water and sugar to a boil, stirring to dissolve sugar. Add cocoa powder or vanilla extract and mix well. Stir in coffee and remove from heat. Strain sorbet base and refrigerate for at least three hours. When sorbet base is ready, stir and process according to ice cream mixer directions. The base will almost double in volume while processing and the texture of this sorbet will be very light and airy. 

PineappleSorbet-1

Orange Pineapple Sorbet
8 tablespoons sugar
1/2 cup water
1/4 cup orange juice
3 cups fresh pineapple (about 1 small) cut into chunks

Bring sugar, water, and orange juice to a boil, stirring to dissolve sugar. Remove from heat and let simple syrup cool 10 minutes. Add simple syrup to the pineapple chunks and blend in blender or with an immersion blender till smooth. Strain and chill sorbet base in refrigerator for at least 3 hours. When sorbet base is ready, stir and process according to ice cream mixer directions. I love this flavor combination with a little vanilla or cinnamon to bring some earthiness back to the mix and tone down the acidity.

LemonGingerSorbet-1

Lemon Ginger Sorbet
2 cup water
2 cup sugar
1 cup lemon juice
2 Tablespoons lemon zest
1 1/2 inch piece of ginger juiced*

Bring water and sugar to a boil, stirring to dissolve sugar. Remove from heat and add lemon juice, zest, and ginger. mix well, strain, and chill sorbet base in refrigerator for at least 3 hours. When sorbet base is ready, stir and process according to ice cream mixer directions.

*You can grate ginger and throw it in if you are straining the base before processing in machine.

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