Sorbet

A couple weeks ago we had a wonderful cranberry peach cobbler at a local restaurant. I noticed that it also had raspberries and seemed to have more raspberries than cranberries. The peaches and raspberries were a pretty good combination. Last week I was checking out the berries at my local supermarket when I noticed some [...]

Again, driven by the excess of an ingredient, I made Basil Lime Sorbet. Whenever I buy basil, I get way more than I need, but I hate wasting the beautiful and aromatic herbs. I found this recipe and it seemed like fate. I had an abundance of limes too.Basil Lime Sorbet~adapted from Mark Logan's recipe3/4 cup sugar1/4 cup strong honey ( I used bamboo honey.)3/4 cup fresh squeezed lime juice, approx

Weight Watchers Watermelon Sorbet recipeMakes 4 cupsIngredients3 cups watermelon1/4 cup lemon juice1/2 cup water1 cup sugarPreparation1. Cook the water, sugar and lemon juice together, stirring occasionally, until the sugar is dissolved.2. Remove from the heat and chill.3. Cut up the watermelon and remove all the seeds.4. Puree the watermelon in a blender or food processor.5. Stir into the chilled

Ingredients (serves 8) * 3/4 cup white sugar * 1 cup water * 500g strawberries, hulled, chopped * 1 lime, juiced * 1 eggwhiteMethod Place sugar and water into a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until syrup comes to the boil. Add strawberries. Bring to the boil. Remove from heat. Stir in lime juice. Cool for 30 minutes. Process mixture in a food

The traditional styling of the Cuisinart® Classic™ Frozen Yogurt-Ice Cream & Sorbet Maker will put a smile on every ice cream lover's face. Fully automatic, this frozen dessert maker requires only the addition of fresh ingredients and the flip of a switch to make 11/2 quarts of ice cream, frozen yogurt, sorbet, or those fabulous frozen drinks, icy smooth and ready to enjoy in as little as 20 mi

Cuisinart ICE-20 Automatic Frozen Yogurt/Ice Cream/Sorbet Maker $49.95Measures 10 by 15 inches; three-year limited warranty Makes up to 1-1/2 quarts ice cream, frozen yogurt, sorbet, or frozen drinks A breeze to use--no salt or ice needed Chocolate chips, chopped fruit, nuts, and other ingredients added Recipe booklet included; cord storage

Voilà un dessert très frais et léger inspiré d'une recette du livre L'Asie des Frères Pourcel, du célèbre restaurant "Le Jardin des Sens" à Montpellier. Quelques modifications ont été faites notamment dans la présentation que j'ai simplifiée [...]

Raspberry SorbetServes 8Fibre 1g, fat 13g, protein 1.7gCalories/serving 227WWpoints per serving 525oml/8floz double cream 2 egg yolks1 teaspoon lemon essence 6 tablespoons granular sugar substitute120g/41/2 oz raspberries 1 teaspoon raspberry flavouring 12sml/4floz framboise (red raspberry liqueur)1. Heat the cream in a saucepan over a low heat, then whisk in the egg yolks one at a time. Add the l

Who doesn't like sorbet colors as a part of there wardrobe? Especially when the bright juicy colors are accessories. You can stack on many different accessories of the same colors to make an outfit pop or just add the color to the shoe itself. Either way, you can't go wrong with accessorizing and here are two perfect examples for Pink Cherie readers Brian Atwood Patent leather Nico pumpEdith's Ice

3/4 cup water 1/2 cup sugar 1, 14 oz can condensed sweetened milk ( not evaporated ) 1 cup fresh key lime juice ( bottled key lime juice is fine ) 1 tsp clear vanilla extract I serve this over a fudge brownie, drizzled with chocolate sauce and then add a small scoop of this key lime sorbet. [...]

The Magic Silk Sorbet Camisole and G-String Set, from the Magic Silk lingerie Midnight Magic collection, is a playful two-piece set made from sensuous, satiny charmeusefabric that will have you saying, I cant believe its not silk. The cami and G-string are embellished with flirty antique lace and tiny, swirled pink rosettes. Puckered self-fabric trim accents the G-strings waistband and thong

IN THE NEWS: According to FoxNews.com, "The Internet could soon be made obsolete. The scientists who pioneered it have now built a lightning-fast replacement capable of downloading entire feature films within seconds.At speeds about 10,000 times faster than a typical broadband connection, “the grid” will be able to send the entire Rolling Stones back catalogue from Britain to Japan in less than two seconds."I write romance. I love to read romance. But sometimes I need a break--a little reading "sorbet", if you will. So I decided to read a thriller this time around: Heartsick by Chelsea Cain.Honestly, I don't know how I feel about this book. Maybe because I'm not used to this genre? But I will say it's keeping me up late at night reading--which is a good thing for an author. Bad thing

Sorbet is a frozen dessert that was allegedly invented by the Roman Emperor Nero, during the first century A.D.In this delicious sorbet recipe, the lime heightens the natural sweetness of the mango, while the whipped egg whites make the dessert light and airy.The directions and preparation time here are for conventional freezer preparation without an appliance. If you're using an ice cream maker, follow the directions for your machine.Weight Watchers Mango and Lime Sorbet recipeMakes 4 servingsIngredients1 large mango5 tablespoons lime juice, divided2 egg white1 1/2 teaspoons gelatin powder1-2 tablespoon sugar or Splenda granular (to taste)lime zest, strips (optional)Preparation1. Peel and cut up the mango into chunks. Puree the mango and 2 tablespoons of lime juice in a blender; set aside

Satin Sorbet Babydoll , SMALL, YELLOW Luscious dyed to match lace and charmeuse satin are combined for the sexiest, most delicious look. Flirty skirt with side slit exposes your upper leg. Petite bows add a sweet touch. Matching thong panty. Adjustable spaghetti straps and criss-cross back. Also available in plus sizes. Order item ...

Satin Sorbet Babydoll , MEDIUM, YELLOW Luscious dyed to match lace and charmeuse satin are combined for the sexiest, most delicious look. Flirty skirt with side slit exposes your upper leg. Petite bows add a sweet touch. Matching thong panty. Adjustable spaghetti straps and criss-cross back. Also available in plus sizes. Order item ...

Extraordinary sorbet served in the shell for a spectacular dessert suited for the calorie conscious vegetarian and the truffle-eating epicure alike. With no cooking and no ice cream machine required, this is an offer you can"t refuse.

Le caviar d'aubergine est souvent servi en entrée sur des tartines de pain grillé; la recette est simple, peut être préparée à l'avance et peut également être agrémentée à volonté (parmesan, fines herbes, câpres, épices...).Dans la recette d'aujourd'hui, [...]

Come summer and all you could think of is the tempting Water Melons piled up on the rode sides. This is a most common sight to people walking up and down. The shop keepers would have displayed their wares very attractively in many shapes. Many thirsty customers will be seen enjoying this hearty fruit.We normally just eat as it is and there won't be enough left to even think of anything new. But this is something thought out of the moment.This came out very refreshing and was exciting to drink. I just had 3 slices of melon fruit and ran it with about 5 mint leaves. Chill it.You Minty Water Melon Sorbet is ready!Sending this to Abby from Eat the Right Stuff, who is hosting the Monthly Mingle, an event started by Meeta. This month's theme is Spring fruit sensations! This sure created sensati

Strawberries are an excellent source of Boron; a micronutrient that protects bone density. By using frozen strawberries, this sorbet is ready to eat without freezing. It's at its peak flavor when it comes directly out of the food processor. Bone...

Cranberry sorbet is not too sweet and a little on the tart side. It's delicious on its own but also goes well with tropical fruit. INGREDIENTS:4 cups fresh cranberries (about 1 1/2 twelve oz. bags)2 cups water2 cups sugarZest from 1 orangeJuice of 2 lemons1/4 cup limoncello PREPARATION:Rinse cranberries and throw out any debris and shriveled or discolored cranberries. Place cranberries and water in a pot and bring to a boil. Cook for 8 minutes. Cranberries will pop when they cook, so cover slightly to protect from splattering. Pour hot mixture into blender with sugar and, with your hand securely holding the lid on the blender, purée until smooth. Add orange zest and continue to blend. Pour hot mixture through a sieve into a bowl. Place bowl in an ice bath to chill. While sorbet is chillin

I love Sorbets! It's refreshing and mostly uses real fruits as flavor.Ingredients:3 cups water1 cup sugar fruit and fruit juice desired Pineapple Sorbet: Use 2 cups chopped pineapple. Strain and discard pulp after processing mixture in blender, if desired. Orange Sorbet: Use 3 cups fresh orange juice and 2 teaspoons grated orange rind.Watermelon Sorbet:Use 4 cups chopped seedless watermelon and 1/4 cup lime juice.Procedure: Bring 3 cups water and sugar just to a boil in a medium saucepan over high heat, stirring until sugar dissolves. Remove from heat. Cool. Process sugar syrup and fruit, in batches, in a blender or food processor until smooth. If recipe calls for fruit juice, add it here. Cover and chill 2 hours. Pour mixture into the freezer container of a 1-gallon ice-cream make

This recipe was given to me by a high school classmate that I recently got in touch with at our 20 year reunion. After he found out I had a food blog, he mentioned a family recipe for cranberry frappe that he would share if I was interested. He said they usually serve this instead of cranberry sauce at Thanksgiving. I’ve never cooked with cranberries before and I had been looking for other interesting sorbet flavors to make, so this cranberry frappe recipe really interested me. At the time it was August, so I knew I would have to wait a few months before fresh cranberries would be readily available at the store. A little over a month ago I was finally able to spot fresh cranberries at my local supermarket. The texture of this sorbet is incredibly smooth and reminded me a lot of the raspberry sorbet I make. A frappe has more of a slushy texture, so I renamed this recipe as a sorbet since that is how I was going to serve it. If you wanted to make this into a frappe, you could unde

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Not much on the news front as the use of the Wilde quote suggests! Here are the sorbet's ingredients:On a serious note, Playbill reports that today's performance of Oscar and the Pink Lady has been cancelled due to the fire emergency in California. Regarding The Coast of Utopia's opening in Russia, John Freedman's aforementioned article for the St Petersburg Times is now available in published form, with a couple of production photos. Playbill meanwhile discusses the previewing of Stoppard's Rock 'n' Roll on Broadway. A reminder that Tom Stoppard will be taking part in a Times Talks event in New York on October 26. According to Playbill, Sir Tom will 'discuss his work and the ideas behind his new play'.Last but not least, if you have a large gap that needs filling in your living room, maybe you fancy owning this - albeit unrecognisable - piece of Utopia history. It is a life-size mannequin being auctioned on eBay by Broadway Cares/Equity Fights Aids. Since playing a vitally im

I’ve always wanted to make an apricot sorbet. Fortunately, I was able to find some dried apricots at the local farmers market last week. When I was a kid we actually had apricot trees in our yard. Actually, a lot of people had apricot trees since Silicon Valley was once full of fruit orchards. I remember empty lots between houses that contained neat rows of apricot trees. Those lots are now long gone, replaced by homes, though Apple’s Steve Jobs tore down an adjacent house in Palo Alto to put an orchard back. My grandparents also had a couple apricot trees in their yard; they would pick them and dry them nearly every year. They have since moved but still give us dried apricots every year from a nearby fruit stand. I couldn’t find too many recipes for apricot sorbet on the web, but fortunately one cookbook in my collection, Sorbets and Ice Creams, by Lou Pappas, had a recipe for dried apricot sorbet. I actually prefer dried apricot over fresh ones—the flavor is s

2-3 large ripe mangoes, seeds removed, peeled and chopped 6 tablespoons sugar 1/4 cup light corn syrup 1. Puree 2 mangoes until smooth in a blender or food processor fitted with the metal blade. Measure puree; you should have 1 2/3 cups of puree. If you need more puree to measure 1 2/3 cups, return puree to processor or [...]

Learn how to make the very best strawberry sorbet you will ever taste exactly like they do at one of the world's top restaurants, Philippe Rochat in Switzerland. Read my interview of chef Rochat where he tells which strawberry to use for this sorbet.

Learn how to make the very best strawberry sorbet you will ever taste exactly like they do at one of the world"s top restaurants, Philippe Rochat in Switzerland. Read my interview of chef Rochat where he tells which strawberry to use for this sorbet.

Melon sorbet recipe ingredients: 500 grams melon (cleaned and chopped) 1 lemon 2 tablespoons sugar 1/2 cup rum Sorbet dessert recipe: Wash the lemon, grate some lemon peel and squeeze the juice from a lemon. Mix chopped melon with a lemon juice and grated lemon peel in food processor. Add sugar and rum in the melon mixture and mix it again. Pour the melon sorbet in sorbet maker and freeze it. Serve your gourmet sorbet in cooled glasses and decorate it with pieces of melons. dessert recipe, food processor, gourmet, gourmet sorbet, melon sorbet, melon sorbet recipe, recipe, recipe ingredients, sorbet, sorbet dessert, sorbet dessert recipe, sorbet maker, sorbet recipe

Blueberry sorbet recipe with rum ingredients: 330 grams blueberry jam 1 1/4 cups water 1 tablespoon vanilla sugar 2 tablespoons white rum 1 lemon Fruit sorbet recipe instruction: Pour water and blueberry jam in saucepan, add vanilla sugar and rum in it and cook it shortly in low heat to merge all ingredients. Pour juice of one lemon in the mixture, stir it and remove it from the heat. Cool it. Pour blueberry rum sorbet in sorbet maker and freeze it. Decorate frozen sorbet with fresh fruits and serve it in cold glasses. blueberry sorbet, blueberry sorbet recipe, frozen dessert, frozen sorbet, fruit sorbet, fruit sorbet recipe, recipe, rum sorbet, sorbet, sorbet maker, sorbet recipe

With all the sorbets that I have been making recently, my son has been requesting that I make an orange sorbet. Orange sorbet? Really? It just sounds so average, doesn’t it? Maybe if it was still just for breakfast I could make it. Maybe I could just take him to the mall for an Orange Julius and call it a day. When I was at the farmer’s market last weekend, I saw some beautiful tangelos. I wasn’t sure what tangelos were, but they looked and smelled enough like an orange that I figured I would make some for my son. What in the world is a Tangelo?Tangelos are a hybrid of a tangerine and pomelo (or grapefruit). I don’t know what a pomelo is either. Between you and me, they are very similar to oranges, but with a subtle tangerine smell and plentiful, sweet juice. How do other people make orange sorbet?I looked around for some recipes for ideas, since I wasn’t sure if I should add water or not. Many recipes called for boiling the zest to extract flavor and this

Someone made the mistake of lending me an electronic ice cream machine. Silly person. They may never see it again! I have gone sorbet crazy. Yes, it is winter here. Yeah, I’m cold a lot. But yes, damn it, I want some sorbet. That’s just how we culinary rebels roll. => Read more!

Someone made the mistake of lending me an electronic ice cream machine. Silly person. They may never see it again! I have gone sorbet crazy. Yes, it is winter here. Yeah, I’m cold a lot. But yes, damn it, I want some sorbet. That’s just how we culinary rebels roll. Read more! »

Treat yourself to the delicious Nina Dyeables Sorbet. The tastefully pointed toe features ruching details in the soft satin. With such delectable details as its sculpted topline and contoured heel, you'll savor every minute in this pretty pump. Leather outsole. 3 3/4" covered heel.

In the last few weeks, I’ve had a desire to make a new sorbet recipe. Every visit to the store I would check out the produce section, looking for some fruit that I hadn’t made a sorbet with before. At some point I want to try out a kiwi or melon sorbet, but I have been in the mood for something a little less subtle lately. I’ve also been tempted to cruise the local fruit stand, where I can always find fruits and berries never seen at the supermarket. As fate would have it, a coworker at my new job would intervene with several bags of peaches from her yard. Peaches in hand, I went in looking for a recipe for peach sorbet. In Search of the Perfect RecipeI was surprised to discover that there weren’t any peach sorbet recipes in my library of cookbooks, so I went online for some ideas. It turns out that the internet wasn’t too great a resource either, though I did find a good recipe at Pinch My Salt. Most of the other recipes I found contained additional water

Laura over at eatdrinklive is hosting up HHDD#13 and this time it’s Sorbet. I really have no idea who this Donna person is, but I’m always ready for another challenge. The goal was to come up with a sorbet and we’ll all be judged and prizes will be awarded. Anyways, here’s my entry: Pineapple sorbet. I have a real soft spot for tropical fruits and pineapple is no exception. I could easily peel a pineapple and eat the whole thing in one sitting, yes I love pineapple. On a recent trip to Hawaii I was lucky enough to find local pineapples, on sale, for ONE DOLLAR! Needless to say I had about a dozen pineapples during the week and probably should have smuggled a few in my luggage, just in case. Even after all of that pineapple, it is still one of my favorites. This recipe is everything you’d want in an easy summer sorbet: minimal ingredients, easy prep, and PINEAPPLE! I decided to add rum at the last minute to keep the sorbet a bit soft, since pure fruit sor

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Determined to make my own version of Buried Treasure, I doubled up on sorbets last week. I followed up a fantastic blackberry sorbet with this recipe for lemon sorbet. Both recipes come from David Lebovitz’s book, The Perfect Scoop. I was a little unsure of this recipe at first, given that my other recipe for Meyer Lemon Sorbet just about reverses the water to lemon juice ratio. How would this recipe with half as much lemon juice fair? To my surprise, this sorbet was just fine with only 1 cup of lemon juice. It was lighter than the other lemon sorbet recipe I make (which I still love for the powerful lemon flavor) and is more suited to pairing with other foods. This was rather fortuitous since I wanted to combine it with the blackberry sorbet. The two sorbets marbled together were just divine and I can’t help myself from having seconds every time I have it for dessert. For this batch I wandered off into the other room while the ice cream maker was running and when I came ba

After reading David Lebovitz’s scoop-endous list of blogs that feature recipes from his book, The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments, I decided I had to order a copy for myself. It arrived in the mail last week and I eagerly flipped through 246 pages of fantastic recipes and photos. The book has great information about equipment and technique in addition to the extensive assortment of recipes that go well beyond frozen treats. These additions include recipes for toffee, candies fruits, ice cream cones and more; all sorts of things you would expect to accompany your ice cream dessert at a nice restaurant. If you don’t have a book on ice creams—or if you already have more than 10—I highly recommend this one. Great job, David! If you are in the San Francisco bay area and would like to meet David in person, tickets are still available for his class/demo on June 22 at Draeger’s Cooking School. I’ll be there, too, of co

Another sorbet recipe??! OK—I promise I’ll lay off sorbets for a while. In fact, expect a chocolate post very soon, but I digress. When I was buying ingredients for raspberry sorbet last week I also picked up some nice mangoes. After a week, they were getting very ripe, so it was time to put them to good use. When I first started making ice creams with regularity in the mid 1990’s, mango sorbet was one of the first sorbets I made. I dug up the recipe again, from the Williams-Sonoma Kitchen Library book, Ice Creams & Sorbet. Their recipe calls for corn syrup, which has been getting a lot of bad press in the last few years. Check out the Accidental Hedonist’s post about some of the issues around high fructose corn syrup. Although you won’t be able to talk me out of using corn syrup for classic cream caramels, I wanted to find a recipe that didn’t call for any. What do other people do? A quick search on the web revealed more than half a dozen recip

This raspberry sorbet recipe combines fresh raspberries, orange juice, lemon juice and Grand Marnier to create an amazing sorbet you will want to keep all to yourself. Nevertheless, I did make a double batch for a potluck at work several years ago and received many compliments and an empty container. Each ingredient in this recipe has a job to do. The lemon juice promotes the taste of freshness while the orange juice softens the tartness of the raspberries. To finish it off, the Grand Marnier adds complexity to the finish while keeping the sorbet on the soft side in the freezer. This is definitely the best raspberry sorbet I have ever had. This recipe is based heavily on the raspberry sorbet recipe from Lou Seibert Pappas’ book, Sorbets and Ice Creams: and Other Frozen Confections. I highly recommend this book; all the recipes have ingredient lists you could count on one hand, with the word “fresh” preceding nearly every ingredient. I have slightly upped the Grand Mar

I first made this sorbet last week, following the recipe for italian lemon sorbetto in Elsa Petersen-Schepelern’s book, “Gelato, Sorbets and Ice Creams.” To this recipe I added 1/4 cup of limoncello and substituted Meyer lemons to yield a sorbet that simply screamed, “MEYER LEMON!!” Although delicious, the first bite left you with puckered lips. After a few more spoonfuls I got over the initial shock, but would anyone but a citrus fiend be able to handle it? The taste test I feared tasters would respond like my daughter, who doesn’t like to admit when she doesn’t like something others do. Sure enough: “Mmmm, I like it,” she says after tasting it, rubbing her tummy. I then ask, “Do you want another bite?” “No,” she replies, shaking her head. With only 1/2 cup of water to dilute the 2 cups of lemon juice, it was no wonder why. I can’t help but wonder how sour the recipe would have been with eureka or oth

I bought a punnet of strawberries and kept it for too long. Some parts of the strawberries were bruised. After cutting all the bad parts away, the strawberries don't look nice to eat anymore but it's a waste to throw them away. So just turned it to some yummy instead! Knowing it won't be enough for the family with that little strawberries, I bought another punnet of strawberries. Now it enough for everyone at home.Now this has become my son's favourite!Ingredients:500g Strawberries, top removed and frozen50ml Lime Juice50ml Water50g Fine SugarHow to do it:Blend all the ingredients together until smooth.Serve immediately.Note:If you prefer the sorbet to be firmer (like us), pour the blended sorbet into a flat pan and freeze for about 20 minutes or firm enough to scoop.You can leave out the lime juice if you do not like it. Just replace with water. But lime juice adds some sweet and sour taste to the sorbet. Might not taste as nice without it.Do not freeze it. If you do, you will hav

IN THE NEWS: According to World Magazine, "A New Zealand tree trimmer only thought he was out of peril. After he spent more than an hour and a half trapped high in a pine tree after having his leg broken by a wayward limb, paramedics in a rescue helicopter were finally able to lift him out of the tree. But as the copter tried to swing him out of the forest, it dragged the man through another tree, adding cuts and bruises to his injuries."(The FIRST thing that went through my mind was a Simpson's episode. In fact, this one. Especially toward the end.)Well, I'm interrupting all my splendid vacations pictures and recaps to announce some good news. No, I didn't say GREAT news--that would have been my blogger title--but some good news to me, anyway.Last month the library in our town announced a $2.7 million expansion.Oh. You don't think this is something to get excited about? But it is. You see, I LOVE my library!I hang out there mostly because they have such great children's programs