Pomegranate Sorbet

It's the time of year to enjoy cool, refreshing treats. One of my favorites is pomegranate sorbet.

What I love about sorbet is that it will typically satisfy my taste for something sweet, but without the heaviness. Since I am on a sugar free diet, ice cream has been more challenging for me to make, as stevia crystallizes differently than granulated sugar. So if I wait too long to eat my frozen treats it is hard as a rock! But for those who eat whatever they desire, this simple recipe is for you.

I get a lot of questions about making ice cream and yes, you can make sorbet and ice cream without an ice cream maker. But I highly recommend the Cuisinart Pure Indulgence ice cream maker. Once you realize how simple it is to make your own ice cream, you will wonder why you waited so long to get one.

I just keep the bowl in the freezer at all times so whenever I am ready for some sorbet or ice cream, it is ready to go! Easy as 1...2...3!

Pomegranate Sorbet

Simple Syrup:

1 c sugar

1/2 c water

1 c fresh mint leaves

In a small saucepan, combine ingredients over medium heat. Bring to a boil. Reduce heat and simmer for 5 minutes or until the sugar has dissolved. Cool and strain before using in ice cream machine.

Sorbet:

1 c simple syrup

2 c pomegranate juice

1 c orange juice,  no pulp

1 tbsp of Red Berry Cîroc or orange liqueur

Combine the ingredients in a pitcher or large glass bowl. Pour mixture in an ice cream maker and freeze according to the manufacturer's instructions, approximately 20-25 minutes.

Refrigerate for 1-2 hours before serving.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Raspberry Sorbet

I am not sure why my sinuses decided to start affecting me as an adult but I am so not happy about it. They are depriving me of my love of ice cream. Every now and again I will sneak in a small scoop or spoon full but I end up paying dearly for it later. So I have really gotten into making sorbet over the last year.

I swore I would not make anything else with eggnog until next year because I have truly had my fill of eggnog this holiday season. But I just ran across a recipe online for eggnog ice cream with soy milk powder and almond milk. Have I found the cure for my lactose intolerance? Might I be able to enjoy a bowl instead of a smidgen for New Year's Eve? I'm too chicken. I can't do it. I better go with my first choice, which is a raspberry sorbet. I must depart from the eggnog until the fall of 2011 and save myself...

Raspberry Sorbet

4 c raspberries
1 orange, juiced
1 c sugar
1 c water
1 tbsp vodka

Place the water and sugar in a saucepan and heat on medium heat until the sugar has dissolved. Bring the sugar water to a boil and boil for 2-3 minutes. Remove from heat and cool.

Puree the raspberries in a food processor and then pass through a fine sieve into a large bowl, keeping the juice and discarding the seeds. Mix in the orange juice and vodka after the seeds are discarded.

Whisk the sugar mixture with the raspberry puree and cool for several hours in the fridge. Once cooled, churn in an ice cream maker as per instruction manual. Freeze for 2 hours before serving.

All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.

Hot Chocolate Gone Wild!

I was thinking of some unique desserts to have at my New Year's Eve gathering and ran across a recipe for chocolate sorbet from David Lebovitz's The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments.

Chocolate sorbet? Well it is certainly unique and that is what I'm going for. I'm not a coffee drinker and always wonder why people like iced drinks that are supposed to be hot. So considering this sounds like hot chocolate gone wild, how exactly would a cold glass of hot chocolate taste? Hmmm...Okay, I am mildly curious. 
 
So I prepared the sorbet and snuck to the freezer to get a spoon full and oh my! I was very pleasantly surprised. Chocoholics beware...this was a very rich, decadent, sinful dessert. I can hardly describe what it tastes like...a fudge brownie maybe? Ganache? Whatever it is, thankfully it is way too rich for me to devour more than a few teaspoons at a time. So all is well.

 
Chocolate Sorbet

2 1/4 cups water
1 cup sugar
3/4 cup unsweetened Dutch-process cocoa powder
Pinch of salt
6 ounces bittersweet or semisweet chocolate, finely chopped
1/2 teaspoon vanilla extract

In a large saucepan, whisk together 1 1/2 cups of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds.

Remove from the heat and stir in the chocolate until it's melted. Stir in the vanilla extract and the remaining 3/4 cup water. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.


All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.

For Pringles From Patty Cakes

Over the summer, I lost a very dear friend who I have known since elementary school. Kevin Pringle (aka Pringles) was a huge fan of my cooking, but was particularly fond of the desserts.

At some point last year we decided to cut back on sweets and began incorporating some healthier items in our diets. During that period I tried to convince myself that if I cut out the heavy stuff and ate desserts like sorbet and sweet breads once every blue moon that I'd be good. That lasted for about 9 months, maybe? I really did try! I’m still working towards eating better but I do nibble on dessert occasionally now and try not to feel too guilty. Nevertheless, this became one of our favorites and is a great palate cleanser after dinner.

So in honor of Pringles, who would be celebrating a birthday this week, I feel compelled to make his sorbet. I know Pringles is smiling down on me as this ice-cream is churning away…I love you man!

This recipe is better with fresh mangoes. But if you don’t have any on hand or prefer not to puree them, I recommend using Jumex’s Mango nectar from concentrate, usually found in the International food section of most grocery stores.

Mango Sorbet

3 c mango juice
½ c lime juice
½ c orange juice
Simple Syrup (see below)

Combine all ingredients and refrigerate until cooled. Pour the chilled mixture into your ice-cream machine and churn for 25-30 minutes. Transfer to a plastic container and freeze for 4-6 hours before serving. Optional: Add three tablespoons of tequila during the last 5 minutes of churning to take it up a notch.

Simple Syrup

1 c water
1 c sugar

Heat the sugar and water in a saucepan until sugar is dissolved. Cool.

I use Cuisinart’s Ice-cream Maker, which was one of the best (and most used) gifts I ever received! Make yogurt, gelato, ice-cream and sorbet in your very own kitchen.


All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.