Fruit Sorbet Recipes

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FRUIT SORBET

Make and share this Fruit Sorbet recipe from Food.com.

Provided by Dancer

Categories     Frozen Desserts

Yield 6 serving(s)

Number Of Ingredients 3



Fruit Sorbet image

Steps:

  • Pour boiling water over sugar in a small bowl. Stir till sugar is dissolved.
  • Cover and chill.
  • Sieve fruit puree, if necessary.
  • Combine with sugar syrup.
  • Freeze in ice cream maker according to manufacturer's directions.

Nutrition Facts : Calories 86.4, Sodium 0.5, Carbohydrate 22.3, Sugar 22.3

2/3 cup boiling water
2/3 cup sugar
2 cups fruit puree (4 cups fresh peachs, apricots, berries, etc.)

MAGIC BULLET FRUIT SORBET

Make and share this Magic Bullet Fruit Sorbet recipe from Food.com.

Provided by marisk

Categories     Frozen Desserts

Time 1m

Yield 1 serving(s)

Number Of Ingredients 2



Magic Bullet Fruit Sorbet image

Steps:

  • Add ingredients to the short cup.
  • Blend until smooth.
  • Enjoy.
  • To reach your favorite consistency, you may want to add more water or fruit juice to the frozen fruit.
  • For visual display, add flavors with contrasting colors in the same cup.

Nutrition Facts : Sodium 0.9

1 cup your favorite frozen fruit
2 -3 tablespoons water (or fruit juice or liqueur)

FRUIT-AND-HERB SORBETS

A cold treat this time of year might seem like a curveball, but there are certain fall flavors that are made for sorbet, like concord grapes, rosemary, and cranberries to name a few. Using 100 percent juice rather than cooking fruit is a welcome shortcut, and you don't have to wait for it to cool, so you can get it churning ASAP. Our fruit-plus-herb formula is ripe for riffing. Here, grape and rosemary announce autumn, guava and basil tease the tropics, and cranberry nods to the harvest.

Provided by Greg Lofts

Categories     Dessert & Treats Recipes

Time 4h40m

Yield Makes 1 quart

Number Of Ingredients 9



Fruit-and-Herb Sorbets image

Steps:

  • In a saucepan, combine sugar, lemon zest, salt, 1 cup fruit juice of choice, and herb of choice. Bring to a boil, stirring until sugar has dissolved. Remove from heat, cover, and let steep 5 minutes. Strain into a heatproof container, discarding zest and herbs, and stir in lemon juice and remaining 2 cups fruit juice.
  • Process in an ice cream maker according to manufacturer's instructions. When it has the texture of soft-serve, transfer sorbet to a chilled loaf pan or other freezer-safe container. Cover and freeze until firm, at least 4 hours and up to 1 week.

2/3 cup sugar
2 peeled strips (each 2 inches long) lemon zest, plus 4 teaspoons fresh juice
1/4 teaspoon kosher salt (we use Diamond Crystal)
3 cups 100 percent Concord-grape juice, such as Welch's, chilled and divided
2 rosemary sprigs
3 cups 100-percent-juice cranberry-apple juice, such as Apple & Eve, chilled and divided
3 mint sprigs
3 cups guava juice made from 100 percent juice, chilled and divided
3 basil sprigs

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