Archive for April 20th, 2009

Strawberry Cordial Sorbet

April 20, 2009
Strawberry Sorbet

Strawberry Sorbet

This is the answer for ice-cream lovers who are watching their fat in-take, want to eat healthier, and find it impossible to give up desserts.  And since sorbets are made without dairy, vegans and those with lactose intolerance can also enjoy these treats.  Substitute water for the cordial if you’re on the wagon.

The more alcohol or sugar in the sorbet, the softer the end product.

Strawberry Cordial Sorbet

·         Pureé 8 cups of fresh strawberries and strain to remove pips ( you’ll need 4 cups of the pureé)

·         Pour pureé into a blender (or food processor) with 1/2 cup water (or 1/4 cup water and 1/4 cup strawberry cordial), 1 Tbsp lemon juice, and ¾ cup sugar.  Blend until sugar dissolves.

·         Chill thoroughly and freeze in an ice-cream machine according to manufacture’s instructions.

·         Transfer to a freezer-safe container and freeze until firm, about 2 hours.

·         Let ripened at room temperature for 10-15 minutes before scooping.

Strawberry Cordial

Strawberry Cordial is easy to make using 2 cups vodka, 3 cups of crushed strawberries, 1 split vanilla bean (or 1 Tbsp vanilla extract), 1 broken cinnamon stick, 1/2 tsp cracked peppercorns, and 1/2 cup sugar. Put everything in a glass jar.  Shake daily for 7 days.  Strain through a sieve and filter through a paper coffee filter into a decanter.  Fill decanter as full as possible to prevent evaporation of flavors.

 

Lime Sorbet – The Palate Freshener

April 20, 2009

limeLime sorbet in the 1920s was served between courses of elaborate meals.  The idea was to cleanse the pallet between the fish course and meat course.  Today we commonly serve this as a dessert or anytime we want a smooth and creamy iced-treat without the fat and calories of ice-cream.  Lime is especially refreshening and your pallet will definitely sing with the intense lime flavor of this sorbet.

 ·         Remove the zest from 5 large limes (a potato peeler works well for this)

·         Juice the limes (you’ll need 2/3 cup of lime juice)

·         In a blender (or food processor) chop the zest with 1 cup of sugar.  Add 1 cup hot water and whirl 10 seconds.  Add 3 cups of cold water and the juice, whirl another 10 seconds.  (optional:  color with 2 drops of green and 1 drop of yellow food coloring)Strain to remove zest.

·         Chill thoroughly and freeze in an ice-cream machine according to manufacturer’s instructions.

·         Transfer to a freezer-safe container and freeze until firm, about 2 hours.

·         Let ripened at room temperature for 10-15 minutes before scooping.