Posts Tagged ‘simple syrup’

Minty Watermelon Sorbet

September 24, 2009

This sorbet is a true treat and my favorite frozen dessert so far. The yin and yang of mint and watermelon are churned and chilled  into a cheery concoction.  You can make it less sugary for a palate cleanser or as written below for a sweet sensation.

Mint Watermelon Sorbet brown backdrop in cup with mint leaves

Minty Watermelon Sorbet

You will need:

  • 1 1/2 cups sugar
  • 1 1/2 cups water
  • 1 oz. mint leaves, rough chopped
  • 1 tbsp. fresh squeezed lime juice
  • 3 cups pureed watermelon (pulse 1/4 to 1/3 of a watermelon, cubed, in food processor 2 to 3 times for 2 to 3 seconds each time, leaving some texture)

Put it together:

  • Put water in a small saucepan
  • Add sugar
  • Turn on heat to medium to med-high and bring just to a boil, stir once, then add rough-chopped mint and turn down and simmer for 4-5 minutes.  You do not need to stir again.  The result is called simple syrup.
  • Cool in an ice water bath
  • Once simple syrup is cool, pour into a mixing bowl and add all other ingredients
  • Chill in freezer 20 minutes
  • Pour mixture into ice cream maker and follow manufacturers instructions for making
  • Freeze for 2 hours

Tips:

  • Simple syrup can be kept in the refrigerator a couple of weeks (the higher sugar to water ratio, the longer it keeps).
  • To change the consistency for easier scooping, add 1-2 tablespoons alcohol, such as vodka or rum.  Alcohol raises the freezing temperature.

Orange Sorbet… because summer's not over yet

September 2, 2009

Now I’m on a total sorbet kick.  I adapted this recipe from my mother’s 30 year old Waring ice cream maker recipe book.  This book is from back in the day when sorbet was fruit ice. This is a large recipe.  It made enough to fill my borrowed Cuisinart twice.

By using a combination of fresh squeezed orange and lemon juices along with the Odwalla, I achieved a very vibrant flavor.  I’d love to hear any suggestions for how to make it more scoopable without adding alcohol.  I’m fine adding a shot of vodka most of the time, but with the crowd I made this batch for I can’t do that, so I settled for an icier consistency.

Orange Fruit Ice, a sorbet

You will need:

  • 3 cups water
  • 2 cups sugar
  • 1 tbsp. finely grated orange zest (1-2 oranges)
  • 1/2 cup fresh squeezed orange juice (juice from the oranges you zested)
  • 1/2 cup fresh squeezed lemon juice (4-5 lemons)
  • 2 1/2 cups orange juice (store bought or more fresh squeezed)
  • 2 tbsp. vodka

Put it together:

  • Put water in a small saucepan
  • Add sugar
  • Turn on heat to medium to med-high and bring just to a boil, then turn heat down and simmer for 4-5 minutes.  Do not stir.  The result is called simple syrup.
  • Cool in an ice water bath
  • Once simple syrup is cool, pour into a mixing bowl and add all other ingredients
  • Pour mixture into ice cream maker, following the manufacturers instructions for making
  • Freeze for 2 hours

Tips:

  • Simple syrup can be kept in the refrigerator a couple of weeks (the higher sugar to water ratio, the longer it keeps).
  • Use alcohol to raise the freezing temperature and give the sorbet a slushier texture.  2 tablespoons vodka will make it scoopable, more will make a slush drink.


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Support Building Blocks Show and purchase the Cuisinart Classic Frozen Yogurt-Ice Cream & Sorbet Maker that I used for this recipe from our Amazon store:

In white:

Cuisinart ICE-25 Classic Frozen Yogurt, Ice Cream & Sorbet Maker

or in brushed chrome:

Cuisinart ICE-25BC Classic Frozen-Yogurt, Ice-Cream, and Sorbet Maker, Brushed Chrome

Just in time for the weekend: Mojito Sorbet with a Dash of Rum

August 28, 2009

Inspired by the refreshing mojitos at Tilth Restaurant in Seattle last Sunday, I created a mojito sorbet yesterday.  I couldn’t believe how quick it is to make sorbet.  Once I had the ingredients prepped, only 25 minutes in the ice cream maker and it was done!

Mojito Sorbet with a Dash of Rum

You will need:

  • 2 cups water
  • 2 cups sugar
  • 1/4 bunch mint, rough chopped (1 oz.)
  • 2 cups San Pellegrino
  • 2 tbsp. white rum
  • 1/2 tbsp. finely grated lime zest (2-3 limes)
  • 1/2 cup fresh squeezed lime juice (2-3 limes)
  • 6 mint leaves very finely chopped
  • Extra whole mint leaves for serving

Put it together:

  • Put water in a small saucepan
  • Add sugar
  • Turn on heat to medium to med-high and bring just to a boil, stir once, then add rough-chopped mint and turn down and simmer for 4-5 minutes.  You do not need to stir again.  The result is called simple syrup.
  • Cool in an ice water bath
  • Once simple syrup is cool, pour into a mixing bowl and add all other ingredients
  • Pour mixture into ice cream maker and follow manufacturers instructions for making
  • Freeze for 2 hours
  • Serve with lots of fresh mint leaves

Tips:

  • Simple syrup can be kept in the refrigerator a couple of weeks (the higher sugar to water ratio, the longer it keeps).
  • Alcohol raises the freezing temperature, use more if you want a slushy consistency or none if you want it hard.

********************************************************

Support Building Blocks Show and purchase the Cuisinart Classic Frozen Yogurt-Ice Cream & Sorbet Maker that I used for this recipe from our Amazon store:

In white:

Cuisinart ICE-25 Classic Frozen Yogurt, Ice Cream & Sorbet Maker

or in brushed chrome:

Cuisinart ICE-25BC Classic Frozen-Yogurt, Ice-Cream, and Sorbet Maker, Brushed Chrome