Posts Tagged ‘sorbet’

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.

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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

I found vegan heaven at Tilth, but don't worry, they serve steak too

August 28, 2009

Doing research for my Skagit River Ranch Farm Day post, I heard about this James Beard Award winning local chef, Maria Hines.  She has an organic cuisine restaurant in Seattle called Tilth.  Of course I made reservations right away.

We sat in the outside dining area and it was quite charming.  Despite being right on a busy road, Chef Hines has done a beautiful job of creating a city get-away garden feel.  I’d read on their website that there was a vegan menu.  Even before I figured out I had a dairy allergy I loved vegan food for the freshness and creativity.  Tilth did not disappoint on either of these facets.  The other neat thing about this restaurant is that you can order a half portion of any dish.  Since three of the items on the vegan menu looked good to me, I ordered all three!

Before dinner came, hubby ordered a mojito and the waitress said, “I just have to go out back and pick the mint for it.”  I knew we were in for a treat then.  This take on the Cuban classic was so refreshing and much crisper than any I’d had before.  Apparently they should be made with Pellegrino, not club soda.

Next came a delightful amuse-bouche:  red pepper soup on a porcelain spoon.  Hubby’s had creme fraiche.  Without my prompting, they thoughtfully didn’t include any creme on my portion since I’d ordered off the vegan menu.

My appetizer was a chilled bowl of cucumber soup.  My, how I love a good cucumber soup in summer.

For my first main, they served the pea risotto with pine nuts and basil chiffonade.  It was light, balanced, fresh and probably the best risotto I’ve had yet.  I ordered a second half portion.

The second main was pot au feau with local summer squash, beans, peas and other veggies.  Rodger loved this one.  He ate most of it.

Now, if I haven’t lost the meat eaters yet, don’t think Tilth forgot about you.  For appetizer, we had pork which was cured for three weeks and sliced thin served with a berry coulee and pistachios.  Then duck burgers with a spicy aioli that was anything but lacking in flavor.  Hubby would like me to note that he was upset that the aioli wasn’t mentioned on the menu.  This is one of his pet peeves.  Finally, he had a steak, of course, which was good, but the portion small for hearty eaters (and that was the full portion).

To top off this delectable parade was Theo’s Chocolate Sorbet made with hazelnut and lemon marmalade served over strawberries.  A perfectly rich ending to a rejuvenating culinary experience.

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