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Desserts Sorbet ...

Sorbet (or sorbetto, sorbeto) is a frozen dessert made from iced fruit puree and other ingredients. A Sorbet is a form of gelato that contains no milk, unlike ice cream, they may contain alcohol (which lowers the freezing temperature, resulting in a softer sorbet). Unlike ice cream, the machinery used whips almost no air into the sorbet, resulting in a dense and extremely flavorful product.

Banna Sorbet

You'll Need
2 ripe bananas, sliced and frozen
3 oz pineapple juice
3 oz frozen pineapple juice
2 T shredded coconut

place all ingredients in food processor or blender and purée until smooth. Serve immediately.

Champagne Grapefruit Sorbet

Here's one you might want to keep for a special occasion

3 cups good quality Champagne
1 cup sugar
1 1/4 cups water
1 cup pink grapefruit juice, freshly squeezed
1/3 cup lemon juice, freshly squeezed

Pop cork from champagne bottle 1 to 2 hours before using. Gradually pour champagne, allowing for foaming, into a 2-quart container; set aside.

In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat, cover, and let stand approximately 10 minutes or until cool.

To champagne, add sugar syrup, grapefruit juice, and lemon juice (do not strain pulp from juices); stir until thoroughly blended.

Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.

Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.

NOTE: Can be prepared 3 days in advance. Cover and keep frozen.

Makes 8 to 10 servings.

Ginger And Pear Sorbet

1 (29-ounce) can pear halves in heavy syrup
1/4 cup sugar
1 to 2 tablespoons (packed) finely chopped crystallized ginger (according to your taste)
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice

Drain syrup from pears into small bowl. In a saucepan over medium-high heat, bring 1 cup of the reserved syrup and the sugar to boiling, stirring constantly until sugar is dissolved; remove from heat and let cool.

In a blender or food processor, add pears, 1/2 at a time; cover and purée until smooth. Add cooled pear/sugar mixture, ginger, lemon zest, and lemon juice; purée again just until smooth. Pour mixture in a flat freezer container. Freeze until partially frozen, 1 to 1 1/2 hours.

NOTE: Can be prepared 3 days in advance. Cover and keep frozen.

When ready to serve, remove from freezer and let stand at room temperature about 10 minutes before serving. Scoop sorbet into individual serving dishes or glasses. Garnish each serving with a dash of ground ginger, fresh mint sprig, or a sprinkling of finely chopped crystallized ginger.

Strawberry Sorbet

You'll Need :

500g strawberries, hulled

4 tbsp lemon juice

150ml orange juice

200g sugar

Blend together all the ingredients, then pour into a shallow freezer-box.

Cover and freeze for 3-4 hours, until frozen but still soft.

Spoon into a chilled bowl and whisk until smooth but still frozen.

Return to freezer box, and freeze again until firm.

Remove from freezer 10 minutes before required.

Orange And Rosewater Sorbet

Try this for breakfast sometime - it's best used with fresh oranges

Ingredients
200g/7oz caster sugar
100-150ml/3½-5fl oz rosewater, to taste
600ml/1 pint blood orange juice
½ blood orange, zest only
squeeze of lemon

Place the sugar and rosewater in a small saucepan over a low heat until the sugar has dissolved. Simmer for a couple of minutes until a thin syrup has formed. Allow to cool.

Add the syrup to the orange juice along with the zest and a squeeze of lemon, to taste. Churn in an ice-cream machine, or place in the freezer, stirring the sorbet by hand every half-hour for the first two hours to prevent crystallisation.