Posts tagged ‘Sorbet’

August 23, 2011

Fresh Mango Sorbet

Fresh Mango Sorbet

I tweaked this recipe from an old Gourmet magazine article. I know I’ve already mentioned that I love my ice cream machine. It’s getting a lot of attention around here this summer. This is the second time I’ve made Mango Sorbet and I think I’ve got it down now. The longer you let it blend in the food processor, the smoother the consistency. Even though there’s no dairy in the recipe, it’s so creamy and refreshing (and guilt-free). If you’ve never tried making homemade sorbet, this is a perfect recipe to start with. Only 4 ingredients… no preservatives here! Make this once and I bet you won’t be buying sorbet from the grocery store anymore.

INGREDIENTS

  • 5 mangoes (one for garnish)
  • 1 cup sugar
  • 1 cup water
  • 2 tbsp fresh lime juice

Make a simple syrup by combining the sugar and water in a small saucepan. Bring to a boil and stir until the sugar is completely dissolved. Shut off the heat and let it cool down. Place in the refrigerator until completely chilled. I usually make my simple syrup the day before – then I know it’s nice and cold. If not, your sorbet won’t work.

Peel all 5 mangoes. Cut the one mango into a small dice and store covered in the refrigerator until serving. Cut the other 4 mangoes into chunks. Place half the mangoes in the food processor. Pulse to break up the mangoes and add one half of the simple syrup. Run the food processor until it’s smooth. Pour into a large bowl. Repeat with the other half of the mango and simple syrup. Add that to the bowl and stir in the lime juice until properly incorporated. You can taste to see if it needs more lime juice… this will depend on how sweet your mangoes are.

If you chilled your simple syrup overnight you can move on to your ice cream maker now. If you’re uncertain whether it’s cold enough, stick the mixture in the refrigerator for a few hours to be sure.

Next, just pour the mixture into the machine and let it do its magic. I have the Cuisinart machine and it takes about 30 minutes. You’ll know the sorbet is done when it’s the consistency of soft ice cream.  Place in a container (I use those 32oz plastic deli containers) and place in the freezer to set for a few hours.

When you’re ready to serve, scoop into bowls and garnish with the diced fresh mango.  Double mango and oh so good!

IMPORTANT TIP: the first time I used our machine I was very impatient and didn’t let the freezer bowl of the machine freeze for long enough. It says that it will take 6-22 hours depending on your freezer. That’s a really big range of time, isn’t it? Weird. Anyway, I only froze it for 8 hours or so. It wasn’t long enough. Now I keep it in my freezer all the time, so it’s ready when needed. I would recommend keeping it in there overnight before you use it the first time. 

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July 30, 2011

Blackberry Sorbet

Fresh Picked Blackberries from Solebury Orchards

Blackberry Sorbet

About 2 months ago I discovered we had an ice cream machine. I have no idea how long we’ve had it. It was brand new in the box, in the back of a closet. Must have been one of those random appliance purchases that got filed away. Well it’s now my favorite piece of equipment. Yesterday I made homemade blackberry sorbet and the day before I made peach. Both fruits are in abundance at our local farms now. Prior to my new sorbet making addiction, I would have thought that making any form of ice cream was very labor intensive and not worth the effort. Wow, was I wrong! As the summer has moved along, I’ve made the different seasonal fruit sorbets. Strawberry, mango, peach and here is the blackberry. Delicious and only 4 ingredients. By the way, this is one of the more complicated of the sorbets I have made because you have to strain out the seeds.

INGREDIENTS

  • 1 cup sugar
  • 1 cup water
  • 4 cups fresh blackberries (rinsed and picked through)
  • 1 tbsp fresh lemon juice

Make a simple syrup by combining the sugar and water in a small saucepan. Bring it to a boil and stir until the sugar is completely dissolved. Shut off the heat and let it cool down. Place in the refrigerator until it completely chilled. I usually make my simple syrup the day before I make the sorbet – then I know it’s nice and cold. If it’s not, your sorbet won’t work.

In a food processor, add half the blackberries and half the simple syrup. Process until smooth. Pour the mixture into a mesh strainer, over a large bowl and move it around using a rubber spatula to push the liquid through while the seeds stay in the strainer. Repeat with the remaining berries and syrup. Be sure to scrape the underside of the strainer to get every last bit of the liquid. Stir in the lemon juice.

If you chilled your simple syrup overnight you can move on to your ice cream maker now. If you’re uncertain if it’s cold enough, stick the mixture in the refrigerator for a few hours to be sure.

Next just pour the mixture into the machine and let it do it’s magic. I have the Cuisinart machine and it takes about 30 minutes. You’ll know it’s done when it’s the consistency of soft ice cream.  Place it in a container (I use those 32oz plastic deli containers) and put it in the freezer to set for a few hours. Then lick the bowl and spatula. You wouldn’t want to waste any of it. YUM!

Enjoy!

IMPORTANT TIP: the first time I used our machine I was very impatient and didn’t let the freezer bowl of the machine freeze for long enough. It says that it will take 6-22 hours depending on your freezer. That’s a really big range of time, isn’t it? Weird. Anyway, I only froze it for 8 hours or so. It wasn’t long enough. Now I keep it in my freezer all the time, so it’s ready when I need it. I would recommend keeping it in there overnight before you use it the first time. 

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