favourite sorbet recipes
My DH is off dairy for while so I am going to make him some sorbet. Never made it before but certainly seems pretty straight forward. Does anyone have any tips, recipes or favourite fruit blends?
I really want to make a strawberry balsamic basil sorbet, may start there or with something less complex.
this may be too much to print here.. I was asked to make lunch when Adam Gidwiiz came and talked to our school so I made everything based on his book . this was dessert.
Magic Apple Sorbet
3 good sized granny smith apples(about ¼ pound)
1 ½ cups water
1 ½ cups sugar
2 lemons juiced
2 tablespoons lavender honey
Peel and core the apples. Slice them very thin. Place them in a large plastic container or bag and toss them with some fresh squeezed lemon juice until the slices are coated. Freeze overnight( or at least several hours) While waiting for apples to freeze make a simple syrup by boiling the sugar and water to a boil then simmer for 5 minutes. Remove from heat and stir in the honey . set aside to cool completely
When Apples are frozen. Place them in a blender. Add juice of one lemon and the cooled syrup. Liquidize in the blender until sort of smooth. Put it into an ice cream maker .
digestive biscuits or graham crackers
1/4 cup brown sugar
1/8 teaspoon ground cinnamon
2 tablespoons melted butter
1 teaspoon vanilla
2 tablespoon swhite sugar
Preheat oven to 350 degrees F Butter a small baking pan.
In a small bowl, mix together crumbled crackers, brown sugar and cinnamon. Combine melted butter and vanilla, then stir in. Spread evenly in prepared pan. Sprinkle white sugar and salt over the top.
Bake in preheated oven for 15 minutes, or until lightly browned.
1 cup sugar
1 tablespoon light corn syrup
1/4 cup water
1/2 cup warm heavy cream
2 tablespoons softened unsalted butter
½ teaspoon sea salt
1 teaspoon good Mexican vanilla
In a heavy saucepan stir together the sugar, syrup, and water until the sugar is completely wet. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow it to boil undisturbed until it turns a deep amber (kind of the color of Winnie the pooh)Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel. It go a bit crazy.. Use a wooden wooden spoon to stir the mixture until smooth, scraping up part that sticks to the bottom. If it gets bummpy, return to the heat and stir untilit smooths. Stir in the butter and salt. Allow the sauce to cool for 3 minutes. Gently stir in the vanilla extract.
Try something basic and simple first. Like a basic fruit (e.g. lemon or strawberry) so that you get your bearings down in terms of sugar, fruit, etc.
Then start adding additional ingredients, like balsmaic with your strawberry. Don't go overboard on your first attempt with something complicated like balsamic basil with strawberry. It'll be a bit too much to balance.
Baby steps, my good friend. We must first learn to walk with diapers, before we run with spandex.
As an aside, I plan on making a mint honey sorbet for my Memorial Day soiree. Cheers!