Summer and sorbet are the perfect match and I would like to introduce 3 different but popular taste sorbet recipes for you!
2 quarts strawberries, washed (about 2 1/2 pounds)
1 cup sugar
2 teaspoons lemon juice, to taste
1/2 teaspoon kosher salt, to taste
Remove tops from strawberries and puree in a blender or food processor until smooth. 2 quarts whole strawberries should yield 1 quart of puree. Add sugar and blend for 30 seconds. Add lemon and salt, blend to incorporate, and adjust to taste.
Strain puree and transfer to refrigerator; chill for 2 to 3 hours until very cold. Churn sorbet in ice cream maker according to manufacturer’s instructions. Transfer sorbet to freezer to firm up for 2 to 3 hours before serving.
2 pounds ripe mangoes, peeled and diced, 4 1/2 to 5 cups
1/4 cup water
3/4 cup sugar
1 teaspoon lime juice, more or less to taste
1/2 teaspoon kosher salt, more or less to taste
Pack diced mangoes in blender with water and blend on high speed until very smooth, about 30 seconds. Pour through a fine-mesh strainer into a large measuring cup, pushing puree through strainer with a spoon, until you have 3 cups of puree. Reserve remainder for another use.
Transfer strained puree into a large bowl and whisk in sugar until well dissolved. Whisk in lime juice and salt in small increments, adding more to taste.
Chill puree in refrigerator until very cold, 2 to 3 hours. Churn in ice cream maker according to manufacturer’s instructions, then transfer to airtight container and chill in freezer at least 4 hours before serving.
1 cup fresh juice from 6 lemons, chilled
1 tablespoon zest from 1 to 2 lemons
1 1/2 cups water (preferably filtered or distilled bottled), chilled
2 cups light (clear) corn syrup
1 tablespoon vodka or gin
1/2 teaspoon kosher salt
Whisk all ingredients except salt together in a bowl until thoroughly combined. Add salt to taste. If water and lemon juice are not chilled, chill in refrigerator until cold.
Churn in ice cream machine according to manufacturer’s instructions. Transfer to an airtight container and chill in freezer until firm, 2 to 3 hours.
Vanilla Ice Cream
2 cups (16oz/450 ml ) cold heavy whipping cream (all purpose cream or heavy cream)
14 ounces (1 can/ 400ml) cold sweetened condensed milk (fat-free or regular)
2 teaspoon vanilla extract
1 vanilla bean pod
Using a hand or stand mixer fitted with a whisk attachment whip the cold cream on medium/ high speed until soft peaks form.
Turn off the machine and pour the condensed milk into the whipped cream.
Turn the speed up to high and whisk until the mixture is thick and stiff peaks form. Turn off the machine and stir in vanilla extract.
Carefully scrape the seeds out of one vanilla bean pod. Add the seeds to your ice cream base and give it a mix.
Transfer your vanilla ice cream mixture to an air-tight sealable container and freeze for a minimum of 6 hours or overnight before eating.
Keep stored in the freezer for up to 6 weeks.
Raspberry Dark Chocolate Frozen Yogurt
2 cups plain Greek yogurt
2 cups raspberries fresh or frozen
1/2 teaspoon vanilla extract
1/2 cup granulated sugar
1/3 cup chopped dark chocolate
Place the Greek yogurt, raspberries, vanilla, and sugar in a blender or food processor. Blend until smooth. Press the mixture through a strainer to remove the raspberry seeds.
Freeze in your ice cream maker according to manufacture’s instructions. During the last few minutes of churning, add in the dark chocolate. You can serve immediately for a soft serve texture or you can place the frozen yogurt in a container and freeze for a firmer texture.
Banana Ice Cream
Peel bananas and slice. Freeze on a baking tray (for around two hours) and then transfer into a freezable container until you are ready to use.
Using a food processor blend until smooth. At the start of blending it will be chopped into tiny pieces, the pieces with start to clump together and will eventually blend into a creamy ice cream consistency. (see above picture for illustration) Scrape the sides down as it blends.
OPTIONAL - Add in any extra ingredients to flavour the ice cream differently. (Pictured I added cinnamon, peanut butter, cacao and raspberry.) Blend until mixed.
Serve straight away or return to the freezer to harden further.
Whichever fruit you may choose to turn into delicious, creamy, and sweet homemade fruit sorbet, I hope you enjoy it while you stay cool this summer.