I especially love the combination of peach and mango - almost as much as the blueberry. Watermelon: Puree about 2 ½ pounds of peeled watermelon 1 cup minus 1 TBSP of sugar 2 TBSP lemon juice 1 TBSP vodka cold water and strain out seeds 1 cup sugar 1 TBSP lemon juice 1 TBSP vodka Raspberry, Blackberry, Strawberry: Puree 3 c. minus 1 TBSP sugar 2 TBSP lemon juice 1 TBSP vodka Peach: Peel and pit 6 medium peaches and puree flesh with 1/2 c. minus 1 TBSP sugar 1 TBSP lemon juice 1 TBSP vodka zest from 5 large oranges and combine with 2 c. Mango: peel and pit 3 large mangos, puree flesh with 1/2 c. It takes about 5-6 limes, depending on size (I call this my "margarita" sorbet) zest from 2 large lemons and combine with 1/2 c. zest from 2 large grapefruits and combine with 1 1/2 c. Here are some other fruit sorbets I have made - and loved: If you want to try other fruits, the ingredients need to be somewhat adjusted due to the sugar content of the specific fruit. Note: I usually fresh squeeze the lemon juice but have used ReaLemon in an emergency when I forget to buy a lemon for the 1 TBSP of juice. Sprinkle a few whole blueberries on top, if you want, eat and enjoy (: Whack husband several times with the spoon as he tries to steal sorbet from the container while you are dishing it into bowls. Scoop frozen sorbet into a container and put into the freezer for several hours to firm up.Ħ. I have read where hand churned sorbet does not come out as nicely)ĥ. (I use a 22 year old Krups electric ice cream where the container section is constantly kept in the freezer. Pour the chilled mixture into the container of an ice cream machine and churn until frozen.
My puree has never needed to be refrigerated since the puree bowl is put in the larger bowl of iced water.Ĥ. This helps speed the freezing process in the ice cream maker.ģ. Hint: I use a metal bowl for the puree and set that bowl in a larger bowl that has been filled with water and crushed ice cubes. I found a wire whisk works very well to dissolve the sugar quickly. Combine the blueberry puree, sugar, lemon juice and vodka in a large bowl. Puree them and the water in a blender or food processor until smooth You should have about 2 cups or so of puree.Ģ. sugar (if the blueberries are particularly sweet, I use less)ġ. Without further ado, here’s my blueberry sorbet recipe: The canister has double insulated walls and is kept in the freezer until it's ready to be used. My Krups electric ice cream maker is 22 years old and still running well. Only a small amount of vodka is used - you cannot taste it and the alcohol evaporates out in the churning. Using a bit of alcohol also allows you to cut down on the amount of sugar. Smaller crystals = a creamier texture to the tongue. The vodka basically binds the water molecules to the syrup and causing smaller crystals to be formed. The water will freeze but the fruit syrup is often left slushy in the container. Many ice cream makers or freezers cannot harden the sorbet successfully. When sugar is added to water, the freezing point is lowered the more sugar, the lower the freezing point. We all know that water freezes at 32 degrees F / 0 degrees C.
it has a secret ingredient: 1 tablespoon of vodka! Vodka, you ask? Being an ex-science teacher and of an inquiring mind, I wanted to know why. Seamus wondering, "Did you say "blueberries" in my food tonight? Please!"Īll of this is just a long way of saying I’m going to share my blueberry sorbet recipe with you. Plus, they taste soooo good! Even Seamus (our Shadow Dog), loves to eat them mushed up in his food.
#BERRY FLOWER SORBET PINK ZEBRA SPRINKLES FULL#
Not only are blueberries my all time favorite fruit, but those tiny things are packed full of nutrients, antioxidants and are touted to have all sorts of health benefits. The sorbet I make the most has to be blueberry. You should see how worn and rather fruit smudged that page is! The recipe used is an adaptation of one found in the 1995 July/August edition of Cook’s Illustrated. I have been making sorbets for over 20 years now in my trusty Krups ice cream maker. Or even frozen, again, buying organic whenever possible. I make sorbets from all sorts of different fresh fruits, many times depending on what is locally in season or that I can find organically grown. Now, my husband and I do enjoy ice cream, but we absolutely LOVE sorbet. heating, a qucik and easy, icy cold dessert is a must.
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