recipe for strawberry sorbet? (or other kinds)?

Question

I love strawberry sorbet, and ive made my own before but cant remember what recipe i used. Ive tried it since then and now it just doesnt come out right. Anyone have a good recipe that youve tried for sorbet (any flavor)? done strawberry and mango..what about lime? or any other flavors or even odd flavors? (hehe pickle..gross or HMMM).

just joking about the pickle. But seriously considering odd flavors that would be good.

Answer 1

http://frenchfood.about.com/od/frenchdessertrecipes/r/sorbetfraise.htm
http://www.bbc.co.uk/food/recipes/database/melonsorbetwithlemon_4585.shtml
http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2004/07/28/FDGJQ7RPH21.DTL
http://www.cs.cmu.edu/afs/cs/Web/People/mjw/recipes/dessert/icecream/sorbet-coll.html
http://www.waitrose.com/food_drink/recipes/recipesearch/recipe/0110r04.asp
http://dessert.allrecipes.com/az/76202.asp?rss=3
http://www.recipeatlas.com/dessertrecipes/sorbetrecipes/lemonsorbetrecipe.html

Answer 2

Banana-Strawberry Sorbet
[Reset]
Keys : Tropical Fruits Berry Berries Desserts Chilled
Ingredients :

2xripe bananas
2tbllemon juice
1 1/2cupfrozen (unsweetened) strawberries.
1/2cupapple juice

Method :

* Cut the bananas into quarter-inch slices, coat with the lemon juice, place on a cookie sheet, and freeze.
* After the bananas are frozen, puree them with the remaining ingredients in the appliance of your choice (my cuisinart had to work pretty hard, but it was very entertaining for the son to watch strawberries become sorbet.)
* Serve immediately in chilled cups. Leftovers don't freeze well, but they make a nice flavoring for homemade yogurt.
* Lots of substitutions are possible.





Chunky Strawberry Sorbet
[Reset]
Keys : Berry Berries
Ingredients :

1ptstrawberries, hulled and finely diced
1 1/2cupsugar
1cupwater
zest and juice of 2 navel oranges
zest and juice of 2 lemons

Method :

* In a bowl, toss the berries with 1/2 cup of the sugar. Cover with plastic wrap and let stand at room temperature for 4 hours or refrigerate overnight; stir occasionally until the sugar is dissolved and the strawberries are very juicy.
* In a small saucepan, combine the remaining 1 cup of sugar with the water and citrus zests. At your option, you may include some of the flesh, as well.
* Bring to a boil over moderate heat and cook just until the sugar dissolves, stirring occasionally; let the citrus syrup cool.
* Strain the citrus syrup into a medium glass or ceramic bowl. Strain the strawberry juice into the syrup and add the orange and lemon juices.
* In a food processor, combine 1/3 of the strawberries with 1/2 cup of the syrup and puree until smooth. Stir the strawberry puree into the syrup and freeze for 30 minutes. Using a fork, stir ice crystals that form around the edges into the liquid center and return to the freezer. Continue to stir and freeze until the mixture resembles soft snow, about 40 minutes. Stir in the remaining strawberries, freeze until just firm but not solid and serve.
* Note: The sorbet can be frozen for 2 days. Thaw in the refrigerator until soft and slushy before serving.

Answer 3

Peach Strawberry Smoothies: a million hour a million min prep 4 servings 4 cups sliced peeled peaches a million cup sliced strawberries 3/4 cup cranberry juice, chilled a million/4 cup sugar a million. Line baking sheet or tray with plastic wrap. organize peaches and strawberries in unmarried layer on baking sheet. hide with plastic wrap and freeze till agency. 2. If wanted, placed aside 4 peach slices for garnish. In blender, combine cranberry juice, sugar, very last peaches, and the strawberries. hide and combine till tender. If wanted, garnish each and each serving with reserved peach slice.

Answer 4

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_31305,00.html

check out foodtv.com and search recipes for sorbet

Answer 5

Strawberry Sorbet

1 cup water
3/4 cup sugar
1 pint fresh strawberries
1/2 cup orange juice

1. Combine water& sugar in a pan, stir over low heat till sugar dissolves.

2. Bring to a boil& boil gently for 5 minutes without stirring.

3. Set aside to cool.

4. Wash berries.

5. Remove caps.

6. Puree fruit in a blender or food processor till almost smooth.

7. In a medium bowl, combine fruit with cooled syrup and orange juice.

8. If you have an ice cream freezer, you can put the puree mixture into that& process using the directions with the machine.

9. Otherwise, pour into an 8 by 8 pan& cover with plastic wrap.

10. Place in freezer& freeze till almost firm 1 to 2 hours

11. Stir 2 or 3 times with a fork while freezing.

Mango Sorbet

2 medium mangoes, peeled and cut into pieces
2 Teaspoons granulated sugar
3/4 cup low-fat yogurt

Process Mango and sugar in food processor until smooth. Add yogurt and mix well. Pour mixture into ice cream freezer and freeze according to instructions. OR: pour into 8 x 4 inch freezer container and cover and freeze for 4 hours or until firm (remove to whisk well every hour on the hour).

You also might try omitting the yogurt and substituting 1/4 cup orange juice or to taste; or simply omit the yogurt. (See above)

Kiwi Sorbet

4 cups Kiwi, peeled and cut into pieces
2 Teaspoons granulated sugar
3/4 cup low-fat yogurt

Process Kiwi and sugar in food processor until smooth. Add yogurt and mix well. Pour mixture into ice cream freezer and freeze according to instructions. OR: pour into 8 x 4 inch freezer container and cover and freeze for 4 hours or until firm (remove to whisk well every hour on the hour).

Garlic and Lime Sorbet

INGREDIENTS:
2 cups water
2/3 cup sugar
6 large garlic cloves (try to use the freshest, nicest cloves you can, remove the germ if necessary)
2/3 cup lime just
grated zest of 1 lime

PREPARATION:
1. Stir the water and sugar together in a saucepan. Add the garlic cloves and bring to a boil. Boil for 5 minutes and remove pan from heat.

2. Remove the garlic cloves from the syrup. Cool to room temperature.

3.When cooled, stir in the lime juice and zest, cover and refrigerate 4 hours.

4. When well chilled, transfer to an ice-cream machine and process according to manufacturer's directions.

5. Cover tightly and freeze until ready to serve.

Lime-Basil Sorbet

1 1/4 cups sugar
1 cup water
1 cup (approximately 6 limes) fresh lime juice
18 to 20 fresh basil leaves, finely chopped
Sprig of fresh basil for each serving as a garnish

In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; boil 1 minute. Remove from heat.

In a food processor or blender, puree lime juice, sugar syrup, and chopped basil leaves.

Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.

Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. When ready to serve, use a melon baller and place 3 scoops in a stemmed glass. Garnish with a sprig of fresh basil and serve.

NOTE: Can be prepared 3 days in advance. Cover and keep frozen.

Makes 8 to 10 servings.

Coconut Lime Sorbet
Servings: 4
Serving size: 0.5 cup
Preparation time: 1 hour

•2 cups The Perfect Purée of Napa Valley Crazy Coconut, thawed
•1 cup sugar syrup (recipe below)
•3 tbsp. lime juice

Method:
1.In a large bowl combine Crazy Coconut puree with simple syrup and lime juice.
2.Freeze in an ice cream maker according to package directions.
3.Sugar Syrup: In a saucepot combine 2 cups granulated sugar and 2 cups water. Cook and stir over medium-low heat until sugar is dissolved.
4.Cool; chill in covered container in refrigerator until needed.

Serving Suggestion:
Garnish this lovely sorbet with fresh raspberries, blueberries, and blackberries and a sprig of fresh mint.
You can make this sorbet with other flavors of The Perfect Purée, such as Berry Strawberry, Marion Blackberry, All Apricot, Classic Cassis, White Peach, More Mango, Hawaiian Papaya, or Sweet Banana.

Lemon Sorbet
Serves four

Ingredients:
1/2 c. lemon juice
1/4 c. orange juice
1/4 c. sugar
1 tsp. finely chopped lemon zest
1/4 c. water
1 egg white
Steps:
1. Combine the lemon juice, orange juice, sugar, lemon zest and water in a small bowl.

2. Stir until the sugar dissolves.

3. Cover the mixture and chill 2 hours.

4. Beat the egg white in a separate bowl until stiff. Fold into the chilled citrus mixture.

5. Pour the mixture into an ice cream maker and freeze.