Strawberry Sorbet
Strawberry sorbet is a wonderful dessert to keep around, especially in summer. It is sweet and a little tart and very refreshing. It is such a pretty color.
You can play around with adding other flavors. I sometimes add fresh herbs, like mint or lavender. Extracts, like vanilla, can be added, too.
Sorbets can be served on their own, with cake, or drizzled with chocolate sauce. I sometimes add a scoop of sorbet to a glass of lemonade or ice tea on a hot day. So refreshing. Sorbet can be a fun topper in cocktails, too.
You can make sorbet in an ice cream machine, if you have one, but you don’t need to. I don’t. It really is simple. As an added bonus, once your sorbet is made, you have it on hand whenever you need a dessert. The secret is to blend the sorbet a couple of times after it is frozen, if you can. Each time, the sorbet gets smoother and creamier. I use my food processor.
Strawberry Sorbet
1 1/2 lbs strawberries, fresh or frozen
1/2 c. sugar, or to taste – you could also sweeten with honey, if you prefer, or use no sweetener
1 T. lime or lemon juice
Wash and stem berries. Place in food processor with juice and blend until smooth. Sweeten to taste, stirring until sugar is dissolved. Place in a container with a lid and freeze. Once frozen, remove strawberry mix from freezer and sit it on the counter to soften a little bit. This is really the important part. You don’t want it to thaw, but you do want it soft just enough to break into chunks. Place chunks in food processor and blend it again. It will actually start to look a little creamy and lighter in color. You can serve it right away- or put it back in the freezer to serve later. At this point the sorbet is ready- but you can repeat the soften/process step once more, if you like, for even creamier sorbet. Makes 3-4 cups.
“Melon Ball” Sorbets
I remember making melon balls for fruit salad, when I was a kid. My mom showed me how. It always seemed like a special occasion when we made them. I had to learn how to use the melon “baller” to get pieces that were all perfect little rounds.
I will admit, I haven’t made melon balls in a long time, but I still like the way they look.
I used melon balls at the inspiration for this dish. Funny thing is- there isn’t any melon in the dish. I made three different sorbets- strawberry, mango and kiwi. Each one is meant to resemble a different melon- watermelon, cantaloupe and honeydew. You can, of course, make sorbet from melons. I just didn’t happen to do that.
They can be served alone and make a light, wonderful dessert. You can add a scoop of ice cream or whipped cream, if you like. They can also be served with cake or cookies. You can even add some to a glass of lemonade or a summer cocktail, just for fun.
This dessert is easy to make and a nice alternative to ice cream. Don’t get me wrong, I love ice cream, but sometimes I want something lighter. Nice for those who are lactose intolerant, too. Once made, you can have them on hand for dessert anytime.
Strawberry Vanilla Sorbet
2 c. fresh or frozen strawberries (allow frozen berries to thaw a little first)
1/4 c. sugar, or to taste
3 T. fresh lemon juice
1 t. vanilla
Place ingredients in food processor and process until smooth. Place in shallow pan and freeze. If you are using frozen berries re-freezing will take only about 1 hour. Up to 30 minutes before serving remove sorbet from freezer and allow to soften enough to break into chunks. Place in processor and blend again until very smooth. Return to freezer until needed.
Mango Honey Ginger Sorbet
2-3 large, ripe mangoes, seed and peeled
1/4 c. honey, or to taste
2-3 t. fresh grated ginger
Place ingredients in food processor and process until smooth. Place in shallow pan and freeze. Up to 30 minutes before serving remove sorbet from freezer and allow to soften enough to break into chunks. Place in processor and blend again until very smooth. Return to freezer until needed. For an even smoother sorbet, you can blend it another time.
Kiwi Lime Sorbet
6 kiwi, peeled
juice of 1 lime
1/4 c. sugar, or to taste
Place ingredients in food processor and process until smooth. Place in shallow pan and freeze. Up to 30 minutes before serving remove sorbet from freezer and allow to soften enough to break into chunks. Place in processor and blend again until very smooth. Return to freezer until needed.
To serve the sorbets, use a cookie scoop to make the “melon” balls. I made them as I was serving them, but you can also make the balls and return them to the freezer until ready to serve.
Strawberry Sorbet
Strawberry sorbet is a wonderful dessert to keep around, especially in summer. It is sweet and a little tart and very refreshing. It is such a pretty color.
You can play around with adding other flavors. I sometimes add fresh herbs, like mint or pineapple sage. Vanilla or citrus zest are nice add ins, too. I added a few lavender blossoms to this batch.
Sorbets can be served on their own, with cake, or drizzled with chocolate sauce. I sometimes add a scoop of sorbet to a glass of lemonade or ice tea on a hot day. So refreshing. Sorbet can be a fun topper in cocktails, too.
You can make sorbet in an ice cream machine, if you have one, but you don’t need to. I don’t. It really is simple. As an added bonus, once your sorbet is made, you have it on hand whenever you need a dessert. The secret is to blend the sorbet a couple of times after it is frozen, if you can. Each time, the sorbet gets smoother and creamier. I use my food processor.
Strawberry Sorbet
1 1/2 lbs. strawberries, fresh or frozen
1/2 c. sugar, or to taste – you could also sweeten with honey, if you prefer, or use no sweetener
1 T. lime or lemon juice
Wash and stem berries. Place in food processor with juice and blend until smooth. Sweeten to taste, stirring until sugar is dissolved. Place in a container with a lid and freeze. Once frozen, remove strawberry mix from freezer and sit it on the counter to soften a little bit. This is really the important part. You don’t want it to thaw, but you do want it just soft enough to break into chunks. Place chunks in food processor and blend it again. It will actually start to look a little creamy and lighter in color. You can serve it right away- or put it back in the freezer to serve later. At this point the sorbet is ready- but you can repeat the soften/process step once more, if you like, for even creamier sorbet. Makes 3-4 cups.
Note: If you have an ice cream maker, you can just pour the chilled mixture into it, and process as you would for ice cream.
Strawberry Sorbet
Strawberry sorbet is a wonderful dessert to keep around, especially in summer. It is sweet and a little tart and very refreshing. It is such a pretty color.
You can play around with adding other flavors. I sometimes add fresh herbs, like mint or pineapple sage. Vanilla or citrus zest are nice add ins, too. I added a few lavender blossoms to this batch.
Sorbets can be served on their own, with cake, or drizzled with chocolate sauce. I sometimes add a scoop of sorbet to a glass of lemonade or ice tea on a hot day. So refreshing. Sorbet can be a fun topper in cocktails, too.
You can make sorbet in an ice cream machine, if you have one, but you don’t need to. I don’t. It really is simple. As an added bonus, once your sorbet is made, you have it on hand whenever you need a dessert. The secret is to blend the sorbet a couple of times after it is frozen, if you can. Each time, the sorbet gets smoother and creamier. I use my food processor.
Strawberry Sorbet
1 1/2 lbs strawberries, fresh or frozen
1/2 c. sugar, or to taste – you could also sweeten with honey, if you prefer, or use no sweetener
1 T. lime or lemon juice
Wash and stem berries. Place in food processor with juice and blend until smooth. Sweeten to taste, stirring until sugar is dissolved. Place in a container with a lid and freeze. Once frozen, remove strawberry mix from freezer and sit it on the counter to soften a little bit. This is really the important part. You don’t want it to thaw, but you do want it soft just enough to break into chunks. Place chunks in food processor and blend it again. It will actually start to look a little creamy and lighter in color. You can serve it right away- or put it back in the freezer to serve later. At this point the sorbet is ready- but you can repeat the soften/process step once more, if you like, for even creamier sorbet. Makes 3-4 cups.
Note: If you have an ice cream maker, you can just pour the chilled mixture into it, and process as you would for ice cream.
“Melon Ball” Sorbets
I remember making melon balls for fruit salad, when I was a kid. My mom showed me how. It always seemed like a special occasion when we made them. I had to learn how to use the melon “baller” to get pieces that were all perfect little rounds.
I will admit, I haven’t made melon balls in a long time, but I still like the way they look.
I used melon balls at the inspiration for this dish. Funny thing is- there isn’t any melon in the dish. I made three different sorbets- strawberry, mango and kiwi. Each one is meant to resemble a different melon- watermelon, cantaloupe and honeydew. You can, of course, make sorbet from melons. I just didn’t happen to do that.
They can be served alone and make a light, wonderful dessert. You can add a scoop of ice cream or whipped cream, if you like. They can also be served with cake or cookies. You can even add some to a glass of lemonade or a summer cocktail, just for fun.
This dessert is easy to make and a nice alternative to ice cream. Don’t get me wrong, I love ice cream, but sometimes I want something lighter. Nice for those who are lactose intolerant, too. Once made, you can have them on hand for dessert anytime.
Strawberry Vanilla Sorbet
2 c. fresh or frozen strawberries (allow frozen berries to thaw a little first)
1/4 c. sugar, or to taste
3 T. fresh lemon juice
1 t. vanilla
Place ingredients in food processor and process until smooth. Place in shallow pan and freeze. If you are using frozen berries re-freezing will take only about 1 hour. Up to 30 minutes before serving remove sorbet from freezer and allow to soften enough to break into chunks. Place in processor and blend again until very smooth. Return to freezer until needed.
Mango Honey Ginger Sorbet
2-3 large, ripe mangoes, seed and peeled
1/4 c. honey, or to taste
2-3 t. fresh grated ginger
Place ingredients in food processor and process until smooth. Place in shallow pan and freeze. Up to 30 minutes before serving remove sorbet from freezer and allow to soften enough to break into chunks. Place in processor and blend again until very smooth. Return to freezer until needed. For an even smoother sorbet, you can blend it another time.
Kiwi Lime Sorbet
6 kiwi, peeled
juice of 1 lime
1/4 c. sugar, or to taste
Place ingredients in food processor and process until smooth. Place in shallow pan and freeze. Up to 30 minutes before serving remove sorbet from freezer and allow to soften enough to break into chunks. Place in processor and blend again until very smooth. Return to freezer until needed.
To serve the sorbets, use a cookie scoop to make the “melon” balls. I made them as I was serving them, but you can also make the balls and return them to the freezer until ready to serve. Posted in Cooking |
Strawberry Sorbet
Strawberry sorbet is a wonderful dessert to keep around, especially in summer. It is sweet and a little tart and very refreshing. It is such a pretty color. We made it in class the other night.
You can play around with adding other flavors. I sometimes add fresh herbs, like mint or lavender. Extracts, like vanilla, can be added, too.
Sorbets can be served on their own, with cake, or drizzled with chocolate sauce. I sometimes add a scoop of sorbet to a glass of lemonade or ice tea on a hot day. So refreshing. Sorbet can be a fun topper in cocktails, too.
You can make sorbet in an ice cream machine, if you have one, but you don’t need to. I don’t. It really is simple. As an added bonus, once your sorbet is made, you have it on hand whenever you need a dessert. The secret is to blend the sorbet a couple of times after it is frozen, if you can. Each time, the sorbet gets smoother and creamier. I use my food processor.
Strawberry Sorbet
1 1/2 lbs strawberries, fresh or frozen
1/2 c. sugar, or to taste – you could also sweeten with honey, if you prefer, or use no sweetener
1 T. lime or lemon juice
Wash and stem berries. Place in food processor with juice and blend until smooth. Sweeten to taste, stirring until sugar is dissolved. Place in a container with a lid and freeze. Once frozen, remove strawberry mix from freezer and sit it on the counter to soften a little bit. This is really the important part. You don’t want it to thaw, but you do want it soft just enough to break into chunks. Place chunks in food processor and blend it again. It will actually start to look a little creamy and lighter in color. You can serve it right away- or put it back in the freezer to serve later. At this point the sorbet is ready- but you can repeat the soften/process step once more, if you like, for even creamier sorbet. Makes 3-4 cups.
Melon Ball Sorbet
I remember making melon balls for fruit salad, when I was a kid. My mom showed me how. It always seemed like a special occasion when we made them. I had to learn how to use the melon “baller” to get pieces that were all perfect little rounds.
I will admit, I haven’t made melon balls in a long time, but I still like the way they look.
I used melon balls at the inspiration for this dish. Funny thing is- there isn’t any melon in the dish. I made three different sorbets- strawberry, mango and kiwi. Each one is meant to resemble a different melon- watermelon, cantaloupe and honeydew. You can, of course, make sorbet from melons. I just didn’t happen to do that.
They can be served alone and make a light, wonderful dessert. You can add a scoop of ice cream or whipped cream, if you like. They can also be served with cake or cookies. You can even add some to a glass of lemonade or a summer cocktail, just for fun.
This dessert is easy to make and a nice alternative to ice cream. Don’t get me wrong, I love ice cream, but sometimes I want something lighter. Nice for those who are lactose intolerant, too. Once made, you can have them on hand for dessert anytime.
Strawberry Vanilla Sorbet
2 c. fresh or frozen strawberries (allow frozen berries to thaw a little first)
1/4 c. sugar, or to taste
3 T. fresh lemon juice
1 t. vanilla
Place ingredients in food processor and process until smooth. Place in shallow pan and freeze. If you are using frozen berries re-freezing will take only about 1 hour. Up to 30 minutes before serving remove sorbet from freezer and allow to soften enough to break into chunks. Place in processor and blend again until very smooth. Return to freezer until needed.
Mango Honey Ginger Sorbet
2-3 large, ripe mangoes, seed and peeled
1/4 c. honey, or to taste
2-3 t. fresh grated ginger
Place ingredients in food processor and process until smooth. Place in shallow pan and freeze. Up to 30 minutes before serving remove sorbet from freezer and allow to soften enough to break into chunks. Place in processor and blend again until very smooth. Return to freezer until needed. For an even smoother sorbet, you can blend it another time.
Kiwi Lime Sorbet
6 kiwi, peeled
juice of 1 lime
1/4 c. sugar, or to taste
Place ingredients in food processor and process until smooth. Place in shallow pan and freeze. Up to 30 minutes before serving remove sorbet from freezer and allow to soften enough to break into chunks. Place in processor and blend again until very smooth. Return to freezer until needed.
To serve the sorbets, use a cookie scoop to make the “melon” balls. I made them as I was serving them, but you can also make the balls and return them to the freezer until ready to serve.
Strawberry Sorbet
If you are looking for a versatile dessert, sorbets are a great option. Almost any fruit can be used, and you can sweeten, or not, to suit your own taste. If you start with frozen fruit, you can blend up your sorbet and serve it right away. Even better, if you can process and freeze it a couple of times.
You can play around with adding other flavors. I sometimes add fresh herbs, like mint or lavender. Extracts can be added, too.
Sorbets can be served on their own, with cake, or drizzled with chocolate sauce. I sometimes add a scoop of sorbet to a glass of lemonade or ice tea on a hot day. So refreshing. Sorbet can be a fun topper in cocktails, too. I sometimes combine a couple of fruits in one sorbet.
You can make the sorbet in an ice cream machine, if you have one, but you don’t need to. I don’t. It really is simple. As an added bonus, once your sorbet is made, you have it on hand whenever you need a dessert. The secret is to blend the sorbet a couple of times after it is frozen, if you can. Each time, the sorbet gets smoother and creamier. I use my food processor.
So here is the recipe for my strawberry sorbet. You can substitute any number of different fruits.
Strawberry Sorbet
1 1/2 lbs strawberries, fresh or frozen
1/2 c. sugar, or to taste – you could also sweeten with honey, if you prefer, or use no sweetener
1 T. lime or lemon juice
Wash and stem berries. Place in food processor with juice and blend until smooth. Sweeten to taste, stirring until sugar is dissolved. Place in a container with a lid and freeze. Once frozen, remove strawberry mix from freezer and sit it on the counter to soften a little bit. This is really the important part. You don’t want it to thaw, but you do want it soft just enough to break into chunks. Place chunks in food processor and blend it again. It will actually start to look a little creamy and lighter in color. You can serve it right away- or put it back in the freezer to serve later. At this point the sorbet is ready- but you can repeat the soften/process step once more, if you like, for even creamier sorbet. Makes 3-4 cups.
Strawberry Sorbet
Strawberry Sorbet
With unseasonably warm weather, a sorbet was in order. If you are looking for a versatile dessert, sorbets are a great option. Almost any fruit can be used, and you can sweeten, or not, to suit your own taste. If you start with frozen fruit, you can blend up your sorbet and serve it right away. Even better if you can process and freeze it a couple of times.
Sorbets can be served on their own, with cake, or drizzled with chocolate sauce. I sometimes add a scoop of sorbet to a glass of lemonade or ice tea on a hot day. So refreshing. I sometimes combine a couple of fruits in one sorbet.
I made this strawberry sorbet the other day. I had some strawberries in the freezer and I needed a quick dessert. It came out just wonderful.
You can make the sorbet in an ice cream machine, if you have one, but you don’t need to. I don’t. It really is simple. As an added bonus, once your sorbet is made, you have it on hand whenever you need a dessert. The secret is to blend the sorbet a couple of times after it is frozen, if you can. Each time, the sorbet gets smoother and creamier. I use my food processor.
So here is the recipe for my strawberry sorbet. You can substitute any number of different fruits.
Strawberry Sorbet
1 1/2 lbs strawberries, fresh or frozen
1/2 c. sugar, or to taste – you could also sweeten with honey, if you prefer, or use no sweetener
1 T. lime or lemon juice
Wash and stem berries. Place in food processor with juice and blend until smooth. Sweeten to taste, stirring until sugar is dissolved. Place in a container with a lid and freeze. Once frozen, remove strawberry mix from freezer and sit it on the counter to soften a little bit. This is really the important part. You don’t want it to thaw, but you do want it soft just enough to break into chunks. Place chunks in food processor and blend it again. It will actually start to look a little creamy and lighter in color. You can serve it right away- or put it back in the freezer to serve later. At this point the sorbet is ready- but you can repeat the soften/process step once more, if you like, for even creamier sorbet. Makes 3-4 cups.
“Melon Ball” Sorbets
“Melon Ball” Sorbets
I remember making melon balls for fruit salad, when I was a kid. My mom showed me how. It always seemed like a special occasion when we made them. I will admit, I haven’t made melon balls in a long time, but I still like the way they look.
I used melon balls at the inspiration for this dish. Funny thing is- there isn’t any melon in them. I made three different sorbets- strawberry, mango and kiwi. Each one is meant to resemble a different melon.
They can be served alone and make a light, wonderful dessert. You can add a scoop of ice cream or whipped cream, if you like. They can also be served with cake or cookies. You can even add some to a glass of lemonade or a summer cocktail, just for fun.
This dessert is easy to make and a nice alternative to ice cream. Don’t get me wrong, I love ice cream, but sometimes I want something lighter. Nice for those who are lactose intolerant, too. Once made, you can have them on hand for dessert anytime.
Strawberry Vanilla Sorbet
2 c. fresh or frozen strawberries (allow frozen berries to thaw a little first)
1/4 c. sugar, or to taste
3 T. fresh lemon juice
1 t. vanilla
Place ingredients in food processor and process until smooth. Place in shallow pan and freeze. If you are using frozen berries re-freezing will take only about 1 hour. Up to 30 minutes before serving remove sorbet from freezer and allow to soften enough to break into chunks. Place in processor and blend again until very smooth. Return to freezer until needed.
Mango Honey Ginger Sorbet
2-3 large, ripe mangoes, seed and peeled
1/4 c. honey, or to taste
2-3 t. fresh grated ginger
Place ingredients in food processor and process until smooth. Place in shallow pan and freeze. Up to 30 minutes before serving remove sorbet from freezer and allow to soften enough to break into chunks. Place in processor and blend again until very smooth. Return to freezer until needed. For an even smoother sorbet, you can blend it another time.
Kiwi Lime Sorbet
6 kiwi, peeled
juice of 1 lime
1/4 c. sugar, or to taste
Place ingredients in food processor and process until smooth. Place in shallow pan and freeze. Up to 30 minutes before serving remove sorbet from freezer and allow to soften enough to break into chunks. Place in processor and blend again until very smooth. Return to freezer until needed.
To serve the sorbets, use a cookie scoop to make the “melon” balls. I made them as I was serving them, but you can also make the balls and return them to the freezer until ready to serve.
