Showing posts with label Sorbets. Show all posts
Showing posts with label Sorbets. Show all posts

Sunday, March 29, 2015

Grape sorbet

Sweet muscat grapes have a wonderful perfume and flavor that create a great sorbet, especially when enhanced with a little sweet muscat wine.

Thursday, November 20, 2014

Iced strawberry pavlova roll

Melt-in-the-mouth meringue rolled around strawberry sorbet and whipped cream is a star dessert and not as complicated as it looks.

* Serves 6–8

  • 2 tsp. cornstarch
  • 1 cup superfine sugar
  • 4 egg whites, at room temperature
  • confectioners’ sugar, sifted
  • 1 1/2 cups strawberry sorbet
  • 1/2 cup heavy cream
  • confectioners’ sugar, fresh strawberries, and mint leaves, to decorate

Monday, November 17, 2014

Chocolate and cherry ice cream gateau

Layers of chocolate cake, vanilla ice cream, and sweet black cherry filling make a delicious and stunning centerpiece.

* Serves 8–10

Friday, November 7, 2014

Jasmine tea sorbet

Tea sorbets are generally very delicate and subtle. Be careful not to oversweeten or let the tea brew for too long.

* Makes just less than 1 pint
1 1/4 cups jasmine tea, chilled
1/4 cup sugar syrup, chilled
1 to 2 tsp. lemon juice
1 medium egg white

Champagne cocktail sorbet

Champagne is wonderful for a very special occasion, but a good dry Cava or Asti also makes an excellent sorbet. This is a very crisp and crumbly sorbet, so serve it in well-chilled glasses straight from the freezer.

* Makes about 2 pints
  • 1 1/2 cups water, chilled
  • 1/2 cup grapefruit juice
  • 1 cup superfine sugar
  • 1 1/2 cups champagne or sparkling dry white wine, chilled
  • 1 medium egg white

Ruby grapefruit sorbet

Serve this lovely pink sorbet in grapefruit shells if you wish, or in tall glasses with other fresh fruits.
* Makes about 1 pint
  • 2 ripe ruby-red or pink grapefruits
  • 1 cup sugar syrup
  • 4 tbsp. raspberry or cranberry juice

Pear sorbet

The delicate flavor of pears is best appreciated when they are perfectly ripe, so be sure to choose the very best fruit.

* Makes about 1 1/4 pints
  • 4 large (about 2 lbs.) ripe, but not soft, Comice or Bartlett pears
  • juice of 1 small lemon
  • 1 cup sugar syrup, chilled
  • 1 medium egg white

Mango sorbet

Mango makes the easiest and most delicious sorbet, with a velvety smooth consistency. If you can ever find Indian mangoes (smaller and yellower), try them; their flavor is even better and they are amazingly perfumed.

* Makes about 1 pint

  • juice of 1 lemon
  • juice of 1/2 orange
  • 1/2 cup superfine sugar
  • 2 large ripe mangoes
  • 1 large egg white, whisked

Refreshing lime sorbet

The vibrant fragrance of fresh lime is wonderful in this sorbet, especially if it’s served in lime shells. Try to find the softest, juiciest limes.

* Makes about 1 pint

  • 6 unwaxed dark green juicy limes
  • 1 to 1 1/4 cups superfine sugar
  • 1 cup water
  • lime or mint leaves, to garnish

Strawberry sorbet

Few sorbets are as refreshing as this light and summery version.

* Makes about 1 3/4 pints
  • 1 cup vanilla sugar syrup
  • 2 tbsp. lemon or lime juice
  • juice and zest of 1 orange
  • 3 1/2 cups fresh, hulled strawberries

Lemon sorbet

This sharp, fresh sorbet is perfect to serve as a palate cleanser or, with more sugar to taste, as a crisp, refreshing dessert.

* Makes about 1 pint
  • 2 large juicy unwaxed lemons, washed
  • 1/2 cup superfine sugar
  • 1 1/2 cups boiling water