Fruit Sorbet

While on our trip to Denver, Sylvia decided (and I agreed) that we needed to try out some of the sorbet recipes in her ice cream cookbook. They were pretty easy to make and turned out really yummy. We thought they had a better consistency when put in the freezer for a few hours, rather than eaten right out of the ice cream maker. My personal favorite was the Mango.


Raspberry Sorbet

1 cup sugar
½ cup water
1 heaping quart fresh raspberries, about 1 lb
Juice of ½ lime

Combine the sugar and water in a small saucepan and place over low heat. Stir until the sugar dissolves and the syrup is clear. Remove from the heat and cool to room temperature.

Place the raspberries in a blender with the cool syrup and lime juice. Blend until completely smooth, about 1 minute. For a smooth sorbet, pour the puree through a strainer to remove the seeds, otherwise freeze immediately in your ice cream machine according to the manufacturer’s instructions. When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours.

Note: Frozen raspberries can be used--be sure to get the kind without added syrup.

Makes about 1 quart. Each 1/2 cup serving contains 125 calories.


Lime Sorbet

1 ¼ cups sugar
2 cups water
1 large egg white
2/3 cup fresh lime juice (about 6-7 large limes)

Combine the sugar and water in a small saucepan and place over low heat. Stir until the sugar dissolves completely. Raise the heat and boil the syrup 1 minute. Remove from the heat.

In a medium mixing bowl, lightly beat the egg white with a whisk or an electric beater until foamy, about 10 seconds. Slowly beat in the hot sugar syrup. Continue to beat until the meringue cools down slightly. Add the lime juice. Cover and refrigerate until cold or overnight. The mixture will have foam on top, but will incorporate into the sorbet when it freezes.

Stir the chilled mixture, then freeze in your ice cream machine according to the manufacturer’s instructions. When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freeer safe container and freeze at least 2 hours.

Makes about 3 cups. Each ½ cup serving contains 180 calories and 0 g fat.
　
　
Mango Sorbet

1 cup sugar
¾ cup water
2 ripe mangos about ½ lb each
¼ cup orange juice concentrate
Juice of 1 lime

Combine the sugar and water in a small saucepan and place over low heat. Stir until the sugar dissolves completely and the syrup is clear. Remove from the heat and allow to cool to room temperature.

Peel the mangoes and cut as much of the fruit as you can away from the large pits. Place mango and orange juice concentrate in a blender and blend until smooth. Add the cooled syrup and lime juice and lend until completely smooth, about 30 seconds. Cover and refrigerate until cold or overnight.

Stir the chilled mixture, then freeze in your ice cream machine according to the manufacturer’s instructions. When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours.

Makes about one quart. Each 1/2 cup serving contains 150 calories.