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Genie's Southern Kitchen	[email protected]

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Frozen Desserts : Sorbet
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Message 1 of 10 in Discussion

From:

Genie· (Original Message)

Sent: 1/13/2008 7:53 PM

Recipes

First Previous 2-10 of 10 Next Last

Message 2 of 10 in Discussion

From:

Genie·

Sent: 1/13/2008 7:53 PM

From:

Genie· (Original Message)

Sent: 11/01/2008 7:31 PM

BLUEBERRY GINGER SORBET

2 tablespoons chopped peeled fresh ginger

1/2 cup superfine granulated sugar

3/4 lb blueberries (2 1/2 cups), thawed if frozen

3/4 cup water

2 teaspoons fresh lime juice

Finely grind ginger with sugar in a food processor. Add blueberries and purée until

smooth. Force purée through a fine sieve into an 8- to 9-inch baking pan, pressing

hard on solids (discard solids). Stir in water and lime juice.

Freeze, stirring and crushing lumps with a fork every hour, until evenly frozen,

about 4 hours total. Scrape with a fork to lighten texture, crushing any lumps.

Serve immediately or freeze, covered, up to 3 days (scrape to lighten texture again

if necessary).

Makes about 4 cups.

Message 3 of 10 in Discussion

From:

Genie·

Sent: 1/30/2008 8:03 PM

From:

Genie· (Original Message)

Sent: 1/27/2008 8:36 PM

Plum Sorbet

Plum puree:

3 cups ripe red fleshed plums

1 cup boiling water

2 cups caster sugar

1 vanilla pod

1 cinnamon stick

Plum Puree: Place the boiling water and caster sugar in a saucepan

and stir them together until the sugar has dissolved. Add the

vanilla pod, cinnamon stick and plums to the syrup and place the

saucepan over a moderate heat. Bring the syrup to a simmer and

reduce the temperature slightly. Leave the plums to cook gently for

10 minutes. Remove the saucepan from the heat and remove the plums

with a slotted spoon and leave them and the syrup to cool. Cut the

plums in half and remove the stones from them. Roughly dice the

plums and place them in a food processor or blender and puree them

with cooking syrup. Set the puree aside until well cooled.

Sorbet: Place the puree and syrup in an ice cream machine and allow

it to churn until the mixture becomes firm. Place the sorbet in a

well sealed freezer proof container and freeze until ready to serve.

If you don't have an ice cream machine place it in a freezer proof

sealed container and place it in the freezer for 1 hour then remove

it and stir, then return to the freezer and take it out and stir it

every 30 minutes for 2 hours then freeze it until ready to serve.

To Serve: Remove the sorbet from the freezer 15 minutes before

serving. Serve the sorbet in bowls with slices of plum and garnish

with mint leaves.

Message 4 of 10 in Discussion

From:

Genie·

Sent: 5/24/2008 1:55 AM

From:

Genie· (Original Message)

Sent: 5/22/2008 9:43 PM

Watermelon Sorbet

2 quarts watermelon, 9 pounds, cubed and seeded

1/2 cup sugar

1/2 cup water

1/2 cup light corn syrup

2 tablespoons lemon juice

Combine sugar, syrup and water; cook and stir over

medium heat until it boils. Cool to room temperature.

Puree watermelon cubes in blender; stir in cooled

syrup. Freeze in ice cream maker according to

manufacturer's directions.

Message 5 of 10 in Discussion

From:

Genie·

Sent: 6/18/2008 7:12 PM

From:

BettyGa1 (Original Message)

Sent: 6/16/2008 8:27 PM

Everyone will think that you work hard making this very easy sorbet.

Apple Pear Sorbet

1 (12-ounce) package STOUFFER'S® Harvest Apples
2 (15-ounce) cans pear halves in juice, drained
1 cup apple juice
1/4 cup firmly packed light brown sugar
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon
1 (1-gallon) plastic zip-top freezer bag
Cinnamon sticks, ground cinnamon for garnishes

Thaw escalloped apples in microwave at MEDIUM (50% power) 6 to 7 minutes.
Process escalloped apples and next 5 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Pour mixture into zip-top freezer bag. Seal and freeze 4 to 6 hours or until firm, squeezing bag every hour. Garnish, if desired.

Makes 5 servings.

Message 6 of 10 in Discussion

From:

Genie·

Sent: 6/18/2008 7:17 PM

From:

BettyGa1

Sent: 6/16/2008 8:42 PM

Blueberry Sorbet

8 cups fresh blueberries, lightly rinsed and dried 3/4 cup granulated sugar 1/4 cup fresh lemon juice 1/2 cup water

In a blender, puree the blueberries. Transfer them to a medium-sized pot.
Add the sugar, lemon juice and water. Bring to a boil and remove from the heat.
Strain into a bowl and set aside to cool. Then freeze in an ice-cream maker according to the manufacturer's instructions.

Makes 6 cups.

Message 7 of 10 in Discussion

From:

Genie·

Sent: 6/18/2008 7:20 PM

From:

BettyGa1

Sent: 6/16/2008 8:55 PM

Cantaloupe Sorbet 1

5 cups cubed cantaloupe (about 1 medium)
1/4 cup superfine sugar
2 tablespoons lemon juice

Position knife blade in food processor bowl; add cantaloupe, and process until smooth.
Combine cantaloupe puree, sugar, and lemon juice; stir well.
Spoon into a 13 x 9 x 2-inch pan. Cover and freeze until almost firm, about 3 hours, stirring occasionally. Let stand 10 minutes before serving.

Makes 4 cups.

------------------------------------------------------------------------

Cantaloupe Sorbet 2

3 1/2 cups cantaloupe (about 1 cantaloupe), chunks**
2 tablespoons granulated sugar
1 tablespoon angel flaked coconut
3/4 cup low-fat 2% milk

In food processor, combine first three ingredients thoroughly. Process until smooth. With food processor running, add milk gradually. Pour into the freezer can of an ice cream maker. Freeze according to the manufacturer's instructions.
Or, to prepare without an ice cream maker, pour mixture into an 8 x 4-inch rectangular freezer container. Cover and freeze for 4 hours or until firm. (If you prefer an even smoother texture, blend mixture in a food processor two to three times during freezing.)
Before serving, let soften in refrigerator for 20 to 30 minutes.

Makes 6 (1/2 cup) servings.

** Variation: Honeydew melon can be substituted for cantaloupe to make honeydew melon sorbet

Message 8 of 10 in Discussion

From:

Genie·

Sent: 10/5/2008 3:23 AM

From:

Sent: 10/2/2008 5:56 PM

Rhubarb Sorbet

1 cup plus 2 tablespoons sugar
1 cup water
3 tablespoons fresh lemon juice
1 pound fresh rhubarb or frozen, thawed, drained, cut into 1 inch pieces
2 tablespoons light corn syrup

Combine sugar, water and lemon juice in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Add rhubarb. Simmer until rhubarb is tender, about 10 minutes. Transfer mixture to processor and puree until smooth. Stir in corn syrup. Refrigerate mixture until cold, about 1 hour. Transfer rhubarb mixture to ice cream maker and process according to the manufacturer's instructions. Freeze. Can be prepared 3 days ahead. Keep frozen. Makes about 4 1/2 cups.

Message 9 of 10 in Discussion

From:

Genie·

Sent: 10/5/2008 3:40 AM

From:

Genie·

Sent: 10/2/2008 4:29 PM

Rhubarb Sorbet

1 C. sugar
1 1/2 C. water
1 lb. rhubarb, thinly sliced (about 3 1/2 C.)
1/4 C. water

In a small saucepan, combine sugar and 1 1/2 cups water. Bring to a boil over medium heat, stirring occasionally. Dissolve sugar.

In another saucepan, combine rhubarb and 1/4 cup water. Cover and cook over very low heat, stirring until rhubarb falls apart, about 15 minutes. Do not allow to burn.

Puree rhubarb in a food processor. Stir rhubarb into sugar syrup. Refrigerate for at least 5 hours. Freeze in an ice cream maker according to manufacturer's instructions.
Makes 6-8 servings.

This sorbet tastes best when made with the amount of sugar given, but it must be eaten shortly after it comes out of the ice cream maker. If the sorbet is to be kept overnight, use 1 cup sugar to 1 cup water to keep it from freezing too hard.

Message 10 of 10 in Discussion

From:

Genie·

Sent: 10/8/2008 3:12 AM

From:

Sent: 10/6/2008 10:58 AM

Apricot Sorbet

3/4 pound very ripe apricots, peeled and pitted
Juice of 1 large lemon
1/2 cup granulated sugar

Pur�e the apricots into a bowl. Add the lemon juice and whip in the sugar with a wire whisk. Pour into a container, cover and freeze until firm, beating 3 times at 45-minute intervals.

About 30 minutes before serving, transfer the sorbet to the refrigerator.

Serves 4.

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