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Sorbets & sherbets
FRESH LEMON SORBET
Preparation: 10 minutes + cooling time, 25 – 30 minutes chilling time; optional 2 hours to "ripen" in
freezer.
Makes eight 1/2-cup servings. 2 cups sugar
2 cups water
1-1/2 cups freshly squeezed lemon juice 1 tablespoon finely chopped lemon zest *
Combine the sugar and water in a medium saucepan and bring to a boil over medium-high heat.
Reduce heat to low and simmer without stirring until the sugar dissolves, about 3 – 5 minutes. Cool
completely. This is called a simple syrup, and may be made ahead in larger quantities to have on hand
for making fresh lemon sorbet. Keep refrigerated until ready to use.
When cool, add the lemon juice and zest; stir to combine. Turn the
machine ON, pour the lemon mixture into freezer bowl through ingredient spout and mix until
thickened, about 25 – 30 minutes.
When zesting a lemon or lime use a vegetable peeler to remove the colored part of the citrus rind.
Nutritional analysis per serving:
Calories 204 (0% from fat) . carbo. 52g . pro .19g . fat 0g . sat. fat 0g . chol. 0mg . sod. 2mg
VARIATION
Fresh Pink Grapefruit Sorbet: Substitute 1-1/2 cups freshly squeezed pink grapefruit juice for the
lemon juice, and 1 tablespoon finely chopped grapefruit zest for the lemon zest. Add 1/4 cup Orgeat
Syrup to the mixture (Orgeat Syrup is used for cocktails such as a MaiTai or Scorpion and can be
found with the drink mixers in most grocery stores).
FRESH MANGO SORBET
Preparation: 10 – 15 minutes, 30 – 50 minutes chilling time; optional 2 hours to ripen" in freezer. Makes
about ten 1/2-cup servings.
4 ripe but firm mangoes, about 12 ounces each, peeled, pitted and cubed 2/3 cup sugar
1/2 cup corn syrup
6 tablespoons fresh lemon or lime juice
Combine the mango cubes, sugar, corn syrup and lemon juice in a blender or food processor that has
been fitted with the metal blade.
Pulse to chop, then process until thick and smooth, scraping jar or work bowl as necessary with a spatula.
The mango purée may be made up to one day ahead; cover and refrigerate until ready to use.
Turn the machine ON, pour mango purée into freezer bowl through ingredient spout and mix until
thickened, about 25 – 30 minutes.
Nutritional analysis per serving:
Calories 190 (2% from fat) . carbo. 49g . pro 1 g . fat .0g . sat. fat 0g . chol. 0mg . sod. 27mg
FRESH STRAWBERRY SORBET
Preparation: 1-1/2 hours (active, about 15 – 20 minutes), 30 – 50 minutes chilling time; optional 2
hours to "ripen" in freezer.
Makes about ten 1/2-cup servings. 1 cup sugar
1 cup water
1/4 cup corn syrup
1 quart fresh strawberries, stems removed, quartered 4 tablespoons fresh lemon or lime juice
Bring the sugar and water to a boil in a medium saucepan. Reduce the heat and simmer without stirring
until the sugar is completely dissolved. Transfer to a bowl and let cool completely.
Combine the strawberries and lemon juice in a food processor fitted with the metal blade. Pulse to
chop the strawberries, about 15 – 20 times, then process until the strawberries are completely puréed,
1 – 2 minutes. Press the strawberry purée through a fine mesh strainer (chinois) to remove seeds.
Combine the seedless strawberry purée with the cooled sugar syrup and corn syrup. Chill for 1 hour.
Turn the machine ON, pour strawberry purée mixture into freezer bowl through ingredient spout and
mix until thickened, about 25 – 30 minutes. The sorbet will have a "soft serve" texture. If desired,
transfer the strawberry sorbet to an airtight container and place in freezer until firm, about 2 hours to
"ripen."
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