HK Series - Senior Sleepover - Sorbet

By 7/02/2010 , , ,

It's too hot out, and it's been too hot out, cool off with some sorbet this Fourth of July weekend. The sorbet paired perfectly with our Italian theme and heavy spaghetti dinners.


Lemon Sorbet from Emeril 
Sorbet is one of my new loves, the flavor is so condensed and so natural you cure your sweet tooth's ache with just a little bit. I hope to try to try to make a splenda version soon so it's not so many empty sugar calories.These look great served my baby trifle dishes.

Ingredients
Amount pictured is a double batch

  • 1 cup water
  • 1 cup sugar
  • 1 cup  1/2 cup fresh lemon juice (the comments on this recipe recommended this and it turned to be the perfect amount of tart)
  • 1 tablespoon lemon zest

Directions

Make your sugar water and juice your lemons far in advance to when you want to put it into your ice cream maker, everything must be well chilled to freeze well. (Learn from my mistake, spilling simple syrup in your freezer is a horrible horrible experience, plus the burn isn't fun either.)

Bring the water and sugar to a boil in a small saucepan, remove from the heat, and cool.
Combine the syrup with the lemon and zest and pour into the bowl of an ice cream machine.
Freeze according to the manufacturer's instructions. After the sorbet is made, transfer to an airtight container. Cover tightly and freeze until ready to serves 5


Raspberry Sorbet
from Paula Deen

Ingredients

  • 2 cups sugar
  • 2 cups water
  • 2 quarts raspberries, hulled and sliced
  • 1/4 cup fresh lime juice
  • 1/2 cup white corn syrup this recipe uses syrup, the lemon one does not.

Directions

Bring the sugar and 2 cups water to a boil in a medium saucepan over medium-high heat. Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely.
Place the raspberries and lime juice in a food processor and puree. I used my blender successfully without it being a pain like it sometimes is.

Press the raspberry puree through a strainer to remove the seeds. Metal mesh strainer is a must.


When the sugar syrup has cooled completely, combine with the raspberry puree. Add the corn syrup and stir well.

Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions. Sorbet is particularly soft after churning but firms up after freezing. Andrew's sweet parents let me borrow their's by Rival  (link is to the updated version).

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