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Tuesday, September 4, 2012

Tasteee Tuesday: SORBETTO, Sorbet... EDITION





The Basic Sorbetto recipe-- MY FAV


This recipe lends itself to seasonal adaptation, and can be made with strawberries, raspberries, marionberries, or blackberries. As berries vary in sweetness, make the full amount of sugar syrup and sweeten the purée to taste with the syrup. The egg white is added to make the sorbetto lighter; if your ice-cream maker has an input spout, gradually add the white while the maker is running.
Ingredients
1 cup sugar
½ cup water
4 cups fresh berries, hulled
1 egg white, lightly beaten until foamy (but not peaked)

Execution:
Make a simple syrup by combining the sugar and water in a small pot. Whisk them  together and place over medium heat. Bring to a boil, then remove from heat and cool to room temperature.
Purée the berries in a blender. Mix half of the cooled sugar syrup with the berry purée and taste; if mixture is too tart, add more sugar syrup to taste. If you prefer a smooth sorbetto, push the purée through a sieve to remove the seeds. I actually use a food mill which gives me a smooth product. You can use a ricer, or leave the seeds in. Chill the entire mixture in the refrigerator for several hours. 

You don't really need an ice cream maker, you can freeze this product and whip it when it is half frozen in your food processor and add the egg white then and return it to the freezer or... Freeze the mixture in a gelato or ice-cream maker for about 20 minutes according to the manufacturer instructions, adding the egg white when the sorbetto is half frozen. Serve immediately or keep in the freezer until ready to serve. 


yield: Makes about 3 1/2 cups


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Cherry Sorbet - WENDY'S FAV

 Ingredients
1/2 cup hot water
1/2 cup sugar
1/2 cup orange juice
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 16-ounce bag frozen pitted dark sweet cherries, thawed, juices reserved
 
Execution:
Stir first 5 ingredients in medium bowl until sugar dissolves.

Blend cherries and reserved cherry juices in processor until cherries are coarsely chopped. Add sugar syrup; blend until smooth.
You don't really need an ice cream maker, you can freeze this product and whip it when it is half frozen in your food processor  and then return it to the freezer  ... or
Process cherry mixture in ice cream maker. Transfer sorbetto to container; cover tightly and freeze until solid, at least 3 hours. (Can be made 2 days ahead. Keep frozen.)


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Strawberry Sorbet Recipe: 
JD's FAV


1/3 cup (80 ml) water


1/3 cup (65 grams) granulated white sugar


2 1/2 cups or 1 pound (454 grams) fresh or frozen unsweetened strawberries


1 tablespoon fresh lemon juice


1 tablespoon Grand Marnier or other liqueur -- we like triple sec...


Note: If you taste the sorbet after freezing and find the amount of sugar is not right, adjust the level of sugar by adding a little sugar syrup (too little sugar in sorbet) or water (too much sugar in sorbet) and then refreeze the sorbet. The sorbet is not affected by thawing and refreezing.

You don't really need an ice cream maker, you can freeze this product and whip it when it is half frozen in your food processor  and then return it to the freezer  ... or
Process strawberry mixture  in ice cream maker. Transfer sorbetto to container; cover tightly and freeze until solid, at least 3 hours.
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Blueberry Sorbet Recipe: DADDY's FAV


If you want your sorbet to last a while in the freezer, and not get too rock hard, you might want to add a tablespoon or two of corn syrup to the mix. Or you can add 2 tablespoons of kirsch or a berry or triple sec.

 INGREDIENTS
5 cups fresh or frozen blueberries, rinsed, stems removed and discarded
1/4 cup sugar
1/4 cup honey
1 teaspoon lemon zest
1 Tbsp lemon juice
Pinch salt [you must add this]
Fresh blueberries and sprigs of mint for garnish

EXECUTION

1 Place the blueberries, sugar, honey, lemon zest, lemon juice, and salt in a large bowl. Stir to coat blueberries with the sugar. Mash with a potato masher.


2 Put the mashed blueberries into a blender and blend for a couple of minutes until smooth.


3 Place a sieve over a large bowl and working in batches, press the mixture through the sieve, using a rubber spatula. Again, I use my food mill... This will catch the tougher and larger pieces of lemon and blueberry peel.


4 Chill the mixture for at least an hour in the fridge. Then process following the directions of your ice cream maker.
You don't really need an ice cream maker, you can freeze this product and whip it when it is half frozen in your food processor.

Eat immediately (the sorbet will still be a little soft) or freeze at least a few hours to help firm up before eating. Eat soon after making though, as the sorbet will get progressively harder the longer it stays in the freezer.


Serve with a few fresh blueberries and a sprig of mint.

***We pour in popsicle molds... and make fruit pops out of this. HARD IS GOOD!
 
http://www.silvieon4.com/2009/05/i-love-frozen-fruit-bars.html 
Yield: Makes a little less than a quart.


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 strawberry yogurt: 
MOMMA'S FAV


1 pound (450g) strawberries, rinsed and hulled

2/3 cup (130g) sugar

optional: 2 teaspoons vodka or kirsch or triple sec

1 cup (240g) plain whole milk yogurt

1 teaspoon fresh lemon juice


Slice the strawberries into small pieces. Toss in a bowl with the sugar and vodka or kirsch (if using) until the sugar begins to dissolve.- You are macerating fruit here., so cover with plastic wrap and let stand at room temperature for 2 hours, stirring every so often.


Transfer the strawberries and their juice to a blender or food processor. Add the yogurt and fresh lemon juice. Pulse the machine until the mixture is smooth. If you wish, press mixture through a mesh strainer to remove any seeds.


Chill for 1 hour. 
You don't really need an ice cream maker, you can freeze this product and whip it when it is half frozen in your food processor  and then return it to the freezer  ... or  freeze in your ice cream maker according to the manufacturer’s instructions.



SEEEEE, Just like I had promised!!!! It is a tasteeee Tusesday


'vie



4 comments:

KSO said...

Sounds absolutely delicious!! Yumm what a wonderful summer treat!

Kirby the Dorkie said...

Mmmm. I might need to try Momma's fave - the likker one if you know what I mean. Sorry Kirby!

Kolchak Puggle said...

Mama says that Wendy is one smart girl. She is dying to try the cherry kind. If she hurries to the market, she just might be able to snag a flat of the last of our local Okanagan Cherries to make us some. Thanks for sharing!!

silvieon4 said...

THe likker just prevents crystalization and makes it "softer" smoother. There is not enough alkehole to do anything. :) Unless it is the one icy thing momma will not share... she calls those "dakkiries". I call them sleeping drink cause she sleeps after 1/2 of one of those...