Showing posts with label sorbet. Show all posts
Showing posts with label sorbet. Show all posts

Thursday, February 18, 2016

Clementine Sorbet #recipe @LucyBurdette

 LUCY BURDETTE: I bought a Cuisinart ice cream maker for John for Christmas. He loves ice cream but he did not realize he needed this new machine. LOL--perhaps it was me who needed it...

But the ladies at Jungle Red Writers had been raving about their results, and they know food, so I figured it was worth a try. We experimented with vanilla bean and Meyer lemon, which I will serve you later. Today it's all about the clementines, a.k.a. tangerines, a.k.a. Cuties, as they're called in the Publix supermarket. Once you have invested in the machine, the recipe practically makes itself.


Six clementines
1/3 to 1/2 cup sugar

Peel the clementines and pull off all the white webbing. I used my Cuisinart food processor to juice the fruit. Three of the clementines I put in without even removing the webbing. Then I pressed the juice out of the mush. The other three I peeled more carefully and used them pulp and all. Next time I'd probably do them all that way. (Take a second to fish out any big chunks that will seem weird in the sorbet.) The total juice came to about 2 cups, and I added sugar to taste – just under a half cup.

Put your sweetened juice at the back of the refrigerator for several hours so it gets cold, and about 20 minutes before you plan to serve dessert, remove your freezer bowl from the freezer and turn on the machine. That's it! 

Sorbet like the Italians do it, with practically no calories and certainly no sodium. And best of all it matches the cover on the upcoming Key West mystery, Killer Takeout.

KILLER TAKEOUT is coming on April 5, but is available for pre-order today!

And you can follow Lucy on Facebook,
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Thursday, June 14, 2012

Mojito Sorbet

I see these ads on local TV all the time, touting the great bounty of fruits and vegetables that grow here in Texas.  I'm not sure what magic these farmers are using, what strange ju-ju makes their plants grow, but everything in my yard is deader than disco.

The one bright spot in my otherwise brown wasteland of a yard is my little duo of earth boxes.

Earth boxes, you ask?

Yes, earth boxes.  You can buy them ready-made, though I made mine with a big storage tub, a plastic colander, some duct tape, and a drimmel tool.  Basically, it's a big ol' box of dirt.  But the secret is that about a third of the way from the bottom there's a divider.  Below that divider, instead of dirt, there's a reservoir for water.  A small bit of the dirt (in my case, contained within the colander) dips down into the reservoir and wicks the water up to the plant roots.

The advantage to the earth box is that the water is deep, so it doesn't evaporate in the hot Texas sun.  The plants take just exactly what they need (no more, no less).  And when you refill the reservoir (through a 2 inch pipe with an "L" in the bottom), it waters the plants for at least a week ... so you can go away for a weekend without all your plants dying in the heartbeat you look away from them.

Spearmint and oregano going crazy in my homemade earth box.  Note the dead stuff on the ground nearby.

I use my earth boxes for herbs.  I have one chock full of beautiful basil (just made a simple pasta with vegies and basil last night!).  The other, this year, has oregano and spearmint, both of which are going nuts.

That abundance of spearmint--which I'm using in iced tea and lemonade and half-and-halfs every day--inspired this yummy grown-ups only, completely refreshing summer treat.  I bring you ...

Mojito Sorbet

1/2 c. fresh lime juice (strained)
1 1/2 c. water
1 c. sugar
1 bunch spearmint leaves, cleaned
2 Tbs. rum (I used coconut rum, but regular is fine)

In a small saucepan, heat the water, sugar, and spearmint to a boil.  Remove from heat and allow to steep until cool.  Strain the minted syrup through a sieve and add the lime juice and rum.  Chill in the refrigerator for a couple of hours, until nice and cool.

Process in your ice cream maker according to manufacturer's directions.  Note that the sorbet will melt quickly, so be ready to serve right away OR pack into a container, cover, and freeze overnight.

Saturday, July 16, 2011

Porch Swing Sorbet

I come from a long line of tea-drinkers.  Most of the year, we gulp endless cups of hot tea.  And, in the summer, we almost always have a tall glass of iced tea within easy reach.  Nothing fancy, mind you.  Just pedestrian orange pekoe, often brewed by the heat of the sun.

One of my favorite summer treats was a "half and half" (now popularly called an "Arnold Palmer"):  a mixture of ice tea and lemonade.  The tea cuts the sweetness of the lemonade and provides a subtle, almost smoky complexity to the drink.  For me, it's singularly refreshing and conjures up images of lazy afternoons, lounging on my grandma's front porch, playing the occasional hand of euchre and just generally enjoying the company of family.

Recently, a good friend asked for a recipe for a frozen treat using lemons.  I confess, I've never made lemon ice cream.  But I dug up a recipe for lemon sorbet from Cook's Illustrated and passed it along.  The key to creamy sorbet is (a) don't skimp on the sugar and (b) add a tablespoon of liquor -- vodka is a good choice, because it doesn't have any flavor.  Both sugar and alcohol inhibit freezing, so your sorbet won't turn into a chunk of ice.

A Perfect Pairing
Basically, the recipe is 2 cups of fruit or juice + 1 c. sugar (more or less)* + 1 Tbs. vodka.  For most of the recipes, the 2 cups of liquid was fruit juice (or a juice blend); for lemon and lime sorbets, though, you use 1 part citrus juice to 3 parts water (so it's not too strong).  But there's a lot of room to play with that 2 cups of liquid ... any blend of juices would work, I think.  And you could infuse the juice with ginger or herbs.  Personally, I decided to swap out the water in the lemon sorbet with decaf iced tea.

* Cook's Illustrated offered half a dozen sorbet recipes, and they said the key is to use about 1/2 a cup of sugar per cup of fruit/liquid.  More tart fruit needs a little more sugar, sweeter fruit (like watermelon) requires a little less.  Lemon is pretty tart, so this recipe uses 1 1/4 c. sugar instead of just 1 cup.

Anyway, I decided to experiment, and the experiment was a huge success.  Some of the sorbet managed to hide in our freezer for a whole week, but we still scoopable and creamy when I pulled it out.  This sorbet is unusual, but so delicious.  And one spoonful took me back to my grandma's front porch.

Porch Swing Sorbet

1 1/4 c. sugar
2 tsp. lemon zest
1 1/2 c. cold brewed tea (decaf is fine, the stronger the better!)
1/2 c. fresh lemon juice (about 3 lemons)
1 Tbs. vodka

Combine sugar and lemon zest in a medium bowl.  Whisk in liquids until sugar dissolves.  Cover and refrigerate at least 1 hour, until completely chilled.  Strain to remove any bits of lemon pulp and the pieces of lemon zest.

Freeze liquid in an ice cream maker until the consistency of cake frosting.  Transfer to plastic container.  Cover with plastic wrap pressed against the surface of the sorbet, then seal with an air-tight lid.  Freeze about 3 hours (or more).


Wendy is the author of the Mysteries a la Mode. Visit her on the web or on Facebook.