Sorbet
Sorbet Recipes My Travelling Kitchen
Kimberly Parsons
Sorbet
Lemon, Lime & Mint Watermelon Lemon Grapefruit & Rosemary Lemon & Rosemary Pear, Thyme & Rosemary Pear & Ginger Raspberry Melon Mulled Wine with Chocolate Orange
My Travelling Kitchen
Kimberly Parsons
Sorbet
If I had to choose a favourite food, I choose Sorbet. I could never get enough of the Sorbetto in Italy. We had a fabulous gelataria in my local town of Castellina in Chianti who in my opinion made the best Gelato in Tuscany. All summer long I would try each and every new flavour which was being made with the seasonal fruit available at the time. I loved the peach, lemon and melon sorbets. In the chalet while cooking in the French Alps I serve many of these sorbets as palate cleansers in-between courses. Serving a refreshing sorbet in a shot glass is a wonderful interlude to any course. It is not necessary to have an ice cream machine to make wonderful sorbets. But if you do have an ice cream machine please feel free to use it. I have written these recipes for those who don’t have one. Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions. Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, whisk it again with a fork or spoon and refreeze. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time The addition of alcohol (vodka, or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. Vodka is excellent to use because it doesn't affect the taste. Sorbets can can be prepared well in advance and need to be kept covered in the freezer. Once you get making sorbets you will soon realise how easy they are and you wont be able to stop filling your freezer with various colourful containers full of all the different flavours. Enjoy! My Travelling Kitchen
Kimberly Parsons
Sorbet
Lemon, Lime & Mint Sorbet This is such a refreshing sorbet and goes particularly well as a palate cleaner before serving fish or seafood. Serves 4 Ingredients 200g sugar 275ml water zest and juice of 5 limes zest and juice of 5 lemons a small bunch of fresh mint Method Place the sugar and water in a pan, bring to the boil and simmer for 5 minutes. Remove from the heat and allow to cool for a while. Add the zest and juice of the lemons and limes and chop your mint. Whisk everything together in a plastic or earthenware container and place in the freezer. Generally a sorbet takes 2 hours to set. Try to stir it around every 30 minutes if you remember. My Travelling Kitchen
Kimberly Parsons
Sorbet
My Travelling Kitchen
Kimberly Parsons
Sorbet
Watermelon Sorbet Ingredients 750g skinned and deseeded watermelon 300g caster sugar 500ml water Juice of 2 lemons Method Puree the melon flesh until completely smooth. Simmer the sugar with 250ml water to dissolve then add to the puree with the remaining water and lemon juice. Freeze.
Lemon Sorbet Ingredients 300g caster sugar 1 litre water Zest and juice of 4 lemons Method Put the sugar in a pan with 250ml water and boil for a couple of minutes until it has made a syrup. Remove from the heat and whisk in the other ingredients. Leave to cool and freeze.
Grapefruit & Rosemary Sorbet Ingredients 1 cup water 2 1/2 cups grapefruit juice about 1-2 fresh rosemary sprigs about 1/2 cup sugar Method Put everything in the blender and blend until the rosemary is chopped to tiny bits and the sugar is dissolved. Use only 1 T rosemary. There should be enough sugar so that when you taste the unfrozen mixture, it's like grapefruit juice but with a slightly-too-sweet undertone. Dump it all in the ice cream maker, taste when mostly frozen and add more grapefruit juice if it's too sweet. If you have time and don't want green rosemary bits in your sorbet... Heat the water to boiling, take off heat, add the sugar and stir until dissolved, then let 2 sprigs of rosemary steep in there for a while. Take the rosemary out, cool the syrup in the fridge, then mix with the grapefruit juice and freeze.
My Travelling Kitchen
Kimberly Parsons
Sorbet
Lemon & Rosemary Sorbet Ingredients 1 1/2 cups sugar 1 1/2 cups water 1/2 cup fresh rosemary, finely chopped 1 1/3 cups freshly squeezed lemon juice 3 tablespoons vodka Method In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat; add rosemary, cover, and let stand approximately 10 minutes or until cool. Place a fine strainer over a large bowl and pour syrup mixture through (straining out the rosemary leaves). Add lemon juice and vodka to the strained syrup mixture; stir until thoroughly blended.
Pear, Thyme & Rosemary Sorbet Ingredients 4 sprigs fresh thyme 4 sprigs fresh rosemary 1 ½ cups water 1 ¾ cups Comice pear juice and pulp, about 3 pears ¼ cup lemon juice ½ cup sugar Method Boil the thyme and rosemary with the water until the tea is reduced to half a cup. Strain and cool. Peel and core the ripe Comice pears and process them with the lemon juice in a food processor fitted with a metal blade. Beat in the sugar and the cooled herb liquid, and freeze.
My Travelling Kitchen
Kimberly Parsons
Sorbet
Pear & Ginger Sorbet Ingredients 1 can pear halves in heavy syrup ¼ cup sugar 1 to 2 tablespoons (packed) finely chopped crystallized ginger (according to your taste) 1 tsp grated lemon zest 2 tbsp fresh lemon juice Method Drain syrup from pears into small bowl. In a saucepan over medium-high heat, bring 1 cup of the reserved syrup and the sugar to the boil, stirring constantly until sugar is dissolved; remove from the heat and allow to cool. In a blender or food processor, add pears, ½ at a time; cover and purée until smooth. Add cooled pear/sugar mixture, ginger, lemon zest, and lemon juice; purée again just until smooth. Pour mixture in a flat freezer container. Freeze for 1 hour, until partially frozen. Remove from freezer, place into blender or food processor; blend on medium speed until smooth and fluffy. Return to freezer container and freeze until firm, approximately 3 hours. When ready to serve, remove from freezer and let stand at room temperature about 10 minutes before serving. Scoop sorbet into individual serving dishes or glasses. Garnish each serving with a dash of ground ginger, fresh mint sprig, or a sprinkling of finely chopped crystallized ginger.
Raspberry Sorbet Ingredients 4 cups raspberries juice of 1 lemon 2 cups water 1 cup sugar Method Heat 1 cup of water and the sugar in a saucepan until dissolved. Bring to the boil, simmer for 2 minutes and then leave to cool. Purée the raspberries and work them through a sieve to remove the seeds, there should be 1 cup of puree. Stir the sugar syrup, lemon juice and water into the purée and taste, adding sugar or lemon juice if needed. Chill the mixture and taste again. Freeze.
My Travelling Kitchen
Kimberly Parsons
Sorbet
Melon Sorbet Ingredients 1 ripe cantaloupe, weighing approximately 1.3kg 125g caster sugar Juice of 1 lemon Method Halve a melon and remove the seeds and peel. Put in ta food blender until smooth. Heats the sugar with the lemon juice until the sugar has disolved and then mix in the melon puree. Freeze.
My Travelling Kitchen
Kimberly Parsons
Sorbet
My Travelling Kitchen
Kimberly Parsons
Sorbet
Mulled Wine Sorbet with Chocolate This is a truly special sorbet, perfect for serving to anyone suffering from a surfeit of Christmas indulgence. This sorbet can be even more decadent with the addition of chocolate, which makes for a lovely rich flavour. Ingredients 300 ml red wine 100 ml sweetened carton orange juice 175 g granulated sugar 2 orange, cut into thin circles 3 cloves 1 cinnamon quill Good quality dark chocolate quills to serve Method Combine all ingredients into a saucepan and bringing to the boil. Simmer for about 20 mins until all the flavours have infused. If adding chocolate to the mixture. Allow mulled wine to cool a little and then strain. Melt 200g good quality dark chocolate and pour into the warm mulled wine mix very slowly, whisking the whole time. Place in suitable freezing container with a lid and freeze until set. My Travelling Kitchen
Kimberly Parsons
Sorbet
Orange Sorbet Using the whole orange, skin and all, gives this sorbet extra punch. Ingredients 1 orange, coarsely chopped 200gm pure icing sugar 500ml orange juice (from about 6 oranges) 50ml sugar syrup To serve: Amaretto or liqueur of your choice Method Using a food processor, process orange and icing sugar until finely chopped. Transfer to a jug and add 450ml orange juice. Combine remaining orange juice with the sugar syrup in a small saucepan and cook over low heat for 1-2 minutes. Cool, add to jug and stir to combine. Freeze until completely set. Serve sorbet with amaretto Or other liqueur poured over to taste.
My Travelling Kitchen
Kimberly Parsons