Sorbet
Trio Recipe
This
easy sorbet recipe is a refreshing way to cool down and use ingredients from
the garden, no ice cream maker needed! I do them all at once and add the
variations as I go.
Ingredients
:
3
cups water, divided
1-1/2
cups sugar, divided
6
teaspoons grated lemon peel, divided
1
cup lemon juice, divided
1-1/2
cups carbonated mineral water, divided
Salt
1/2
cup minced fresh mint, coarsley chopped
3
cups fresh or frozen blueberries
Lemon
peel strips, fresh raspberries and mint sprigs, optional
For
lemon sorbet, in a small heavy saucepan, bring 1 cup water, 1/2 cup sugar and 2
teaspoons lemon peel to a boil. Cook and stir until sugar is dissolved; cool.
Add 1/2 cup lemon juice, 1/2 cup mineral water and a dash of salt. Transfer to
an 8-in. square dish.
For
mint sorbet, in a small heavy saucepan, bring 1 cup water, 1/2 cup sugar and 2
teaspoons lemon peel and mint to a boil. Cook and stir until sugar is
dissolved; cool. Strain. Add 1/4 cup lemon juice, 1/2 cup mineral water and a
dash of salt. Transfer to another 8-in. square dish.
For
blueberry sorbet, in a small heavy saucepan, bring 1 cup water, 1/2 cup sugar,
2 teaspoons lemon peel and blueberries to a boil. Cook and stir until sugar is
dissolved; cool. Cover and process for 2-3 minutes or until blended. Strain and
discard seeds and pulp. Add 1/4 cup lemon juice, 1/2 cup mineral water and a
dash of salt. Transfer to an 11-in. x 7-in. dish.
Freeze
sorbets for 1 hour or until edges begin to firm; stir. Freeze 3 hours longer or
until firm.
Just
before serving, transfer sorbets separately to a food processor; cover and
process for 1-2 minutes or until smooth. Scoop each flavor into serving dishes.
Garnish as desired.
