Light as Air

Hey all. Now, I know it's still cold here, however, I can't help myself. I just adore sorbet..it makes me think of summer and beaches because of how fresh and light it is. Here are several of my favorite types of sorbet and how to make them. This easy to do snack or party dessert is sure to impress and tingle the taste buds! Relish this.

Fresh Peach Sorbet:

Ingredients:

4 cups. peeled peaches
2 cups. sugar
1 cup. orange juice
2 tbsp. lemon juice

1. Puree' peaches. In a 4 quart pan, combine orange juice, sugar and lemon juice. Stir over medium heat until sugar dissolves. 
2. Remove from heat and stir in pureed peaches. Pour into a 13 x 9 inch pan and freeze until firm (not hard). 
3. In small batches, process firm mixture in food processor until light and fluffy (1 minute). Fill 1/2 pint freezer containers leaving 1/2 inch head space. 
4. Freeze until firm. Makes 7 1/2 pint containers.

 Pineapple Sorbet:

 Ingredients:

1 c. water
1/2 c. sugar
1 c. chopped pineapple, fresh or canned
1 tsp. lemon juice
2 egg whites

Directions:

1. Place the sugar and water in a pan and heat on low or medium until the sugar dissolves. Remove from the heat and allow to cool.
2. Put the pineapple through a blender to make a pulpy sauce. Add this sauce to the cooled sugar syrup and then add enough water to make the mixture 2 1/2 cups.
3. Pour the mixture into a container and leave in the freezer until nearly firm.
4. Whisk the egg whites until they are stiff. Then using a wooden spoon, work them into the pineapple mixture.
5. Pour the sorbet into six small freezer proof dessert bowls and freeze. Serve straight from the freezer. 

 Strawberry-Banana Sorbet:

Ingrediens:

2 2/3 c. water
1 1/4 c. sugar
1 1/2 c. strawberry puree
1/2 c. banana puree
7 tbsp. fresh lemon juice
3 tbsp. light corn syrup

Directions:

1. Cook 2 cups water and sugar in heavy medium saucepan over low heat, swirling pan occasionally, until sugar dissolves. 
2. Increase heat and bring to boil. Cool syrup to room temperature. Refrigerate to chill thoroughly.
3. Blend strawberry and banana purees, remaining 2/3 cup water, lemon juice and corn syrup in large bowl. Chill 2 hours.
4. Blend sugar syrup into fruit mixture. 
5. Pour into ice cream maker and process according to manufacturer's instructions. 
6. Transfer sorbet to glass or metal bowl. 
7. Freeze at least 8 hours before serving. Makes about 1 1/2 quarts.

And for Adults only (this is a great dessert to serve after a large fancy meal, it tastes lovely and is a perfect palate clenser..plus it just looks so charming):

White Pear Sorbet:

Ingredients:

1/2 c. dry white wine
1 tbsp. lemon juice
1/3 c. sugar
2 lg. firm ripe pears, peeled, cored & sliced

Directions:

1. In a small pan combine ingredients. 
2. Bring to a boil over high heat; cover and simmer until pears are tender when pierced 5-8 minutes. 
3. Pour fruit and syrup into a blender and whirl until pureed, pour into a shallow metal pan and freeze until solid.
4. Remove from freezer and let stand at room temperature until it can be broken into chunks. 
5. Add to blender and whirl until a smooth slush forms.
6.  Spoon into a stemmed glass and serve immediately

Bitter mood makes bitter food. So fucking smile! :D