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Key Lime Sorbet Recipe courtesy Alton Brown 1 cup sugar Combine sugar, preserves and 1 cup of the soda in a medium saucepan and stir over low heat until sugar and preserves are melted. Add citrus juice and zest. Stir in the remaining soda, move to a clean, lidded container and chill thoroughly, 2 to 3 hours. Turn mixture in ice cream maker per maker's instructions or until mixture reaches the consistency of a firm slush. Return mixture to lidded container and harden in freezer 1 hour before serving. If sorbet is to be held frozen for longer than 2 hours, move from freezer to refrigerator for about half an hour before serving. If you'd like a more assertive sorbet, double the amount of citrus zest. Yield: 1 1/2 quarts Violet Lavender Sorbet 1-1/2 cups water, divided Pour 1 cup water into a saucepan. Add 1/2 cup sugar. Bring to a boil and continue to cook for 4 minutes. Remove from heat and allow the syrup to cool to room temperature. Fit a food processor with the metal chopping blade. Add lavender flowers and 1/4 cup sugar to the bowl. Process for 3 minutes, or until the flowers and sugar are completely blended and in tiny pieces. Add the processed mixture to the cooled syrup and stir well. Allow to stand for 1 hour at room temperature. Strain to remove any particles. Set strained syrup aside. Bring 1/2 cup water to a boil in a nonmetallic saucepan. Remove from heat and add violets. Allow to steep for 15 minutes, stirring occasionally. Strain through a piece of cheesecloth. Squeeze cheesecloth tightly to release the blue color. Blend the lavender syrup with the violet infusion. Add lime juice. Freeze in an ice cream maker according to manufacturer’s instructions. Serves 4 to fulcrum-gardening.com Peach Sorbet And A Rainbow Of Variations
Freeze unopened can of fruit until frozen solid, at least 18 hours. Submerge unopened can in hot water 1 to 2 minutes. Open can and pour syrup into processor bowl. Remove other end of can and turn fruit out onto cutting surface. Cut into 1-inch slices, then cut into chunks and add to processor bowl. Process, pulsing on and off until smooth. Add bourbon and process just to blend thoroughly. Serve immediately, or spoon into bowl, cover and freeze until ready to serve, up to 8 hours. Makes 1-1/2 to 1-3/4 cups sorbet Sorbet Flavor VariationsSelect from the following combinations to create other flavors of fruit sorbets. Each 15- to 17-ounce can of fruit makes 1-1/2 to 1-3/4 cups of sorbet. Liqueurs and liquors can be omitted, if you wish.
Provided by the Steel Packaging Council Look for large, heavy pomegranates to yield dark red juice. Serve the sorbet in shallow bowls in a pool of Champagne or pass glasses of Champagne alongside. Make about 4 cups Pomegranate Sorbet 7 large pomegranates -- 6 halved crosswise, plus 1 peeled and separated into seeds, for garnish 3/4 cup plus 1 tablespoon sugar 2 tsp fresh lemon juice Chilled brut Champagne, for serving Candied Clementines The pomegranate juice can be frozen for up to 1 month. The pomegranate sorbet can be frozen, covered, for up to 2 days. 1. Using a large citrus juicer, ream 12 of the pomegranate halves to yield 2 cups of juice. Strain the juice if necessary to remove any seeds or white pith. 2. In a small saucepan, combine the sugar with 1/2 cup plus 2 tablespoons water. Simmer the syrup over moderate heat until thick and reduced to 3/4 cup, about 5 minutes. Let cool to room temperature. Stir the syrup and lemon juice into the pomegranate juice. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. While the sorbet is churning, chill a stainless steel bowl in the freezer. As soon as the sorbet is done, transfer it to the chilled bowl. 3. To serve, scoop the pomegranate sorbet into chilled dessert bowls or Champagne saucers. Pour Champagne around the sorbet, garnish with 3 or 4 Candied Clementines and sprinkle with the pomegranate seeds. |
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