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Fresh fruit sorbet

A fresh fruit sorbet is the perfect way to enjoy Mother Nature’s bounty on a steamy summer day. It’s a great ending to a light meal, or an anytime, anywhere snack. This recipe from Richard Grausman’s new cookbook, French Classics Made Easy, is delicious and so easy to make.



Fruit (see variations below)

Sugar syrup (boil 1 cup water with 2 cups sugar in a saucepan until sugar is dissolved)



1. Puree the fruit using a food processor or blender.

2. Strain if necessary to remove large seeds or fibrous content (for example, when using raspberries, pineapple or citrus fruits).

3. Sweeten to taste with heavy sugar syrup. If you add too much sugar, you can adjust the sweetness with some lemon juice. Keep in mind that the puree will taste a little less sweet when frozen.

4. Freeze following the directions on your ice-cream machine. If you don’t have an ice-cream machine, follow these steps: First, place the puree in a bowl in the freezer until frozen. It should be icy and crunchy. Pour into a food processor and process until smooth. Pour it back into the bowl and freeze for another two to three hours. When it’s frozen, it’s ready to serve!

5. Store in covered plastic containers for up to a month.




Raspberry Sorbet

For 1 quart of sorbet, use 2 pints fresh raspberries or 2 10-oz packages of unsweetened frozen raspberries.


Blueberry Sorbet

For 1 quart of sorbet, use 2 pints of fresh blueberries or 2 10- to 12-oz packages of unsweetened frozen blueberries.


Strawberry Sorbet

You’ll want to use 2 pints of dark red, fresh strawberries or 2 10-oz packages of unsweetened frozen strawberries for 1 quart of sorbet.


Pineapple Sorbet

For 1 quart of sorbet, choose a medium-sized pineapple with a sweet, ripe smell to it. Peel, core and cube before pureeing.


Pear Sorbet

Use ripe, juicy Comice pears when in season. Purée with a little lemon juice and sugar syrup to retard discoloration. For about 1 quart, use 4 pears.


Lemon or Lime Sorbet

Strain the pulp and dilute the juice with an equal amount of water before sweetening. You can increase the flavor of all citrus sorbets by adding the grated zest of the fruit; you can leave the zest in or strain just before freezing. For about 1 quart, use 4 cups of diluted and sweetened juice.


Grapefruit Sorbet

This sorbet is extremely easy to make with freshly squeezed grapefruit juice, which is available at most supermarkets. If you squeeze your own grapefruits for this, you can add the grated zest for a more pronounced flavor; leave the zest in or strain just before freezing. For about 1 quart, use 4 cups of sweetened juice.


Melon Sorbet

Melon sorbet is good only when melons are truly at their perfection, otherwise it is not worth making. For about 1 quart, use 1 cantaloupe (or similar quantity of another melon).


Mango Sorbet

When ripe and full of flavor, mangoes make a marvelous sorbet. This purée requires very little sugar, and its flavor is improved with a touch of lime juice. For about 1 quart, use
4 ripe mangoes.


Tropical Fruit Sorbet

For about 1 quart, use 3 bananas and 3 cups orange juice. Add sugar syrup, if needed, or adjust sweetness with either lemon or lime juice.


BY RICHARD GRAUSMAN ON 7/19/2011 11:13:00 AM

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