Sorbet

My Travelling Kitchen Kimberly Parsons

Sorbet Recipes

Sorbet

My Travelling Kitchen Kimberly Parsons

Lemon, Lime & Mint Watermelon Lemon Grapefruit & Rosemary Lemon & Rosemary Pear, Thyme & Rosemary Pear & Ginger Raspberry Melon Mulled Wine with Chocolate Orange

Sorbet

My Travelling Kitchen Kimberly Parsons

If I had to choose a favourite food, I choose Sorbet. I could never get enough of the Sorbetto in Italy. We had a fabulous gelataria in my local town of Castellina in Chianti who in my opinion made the best Gelato in Tuscany. All summer long I would try each and every new flavour which was being made with the seasonal fruit available at the time. I loved the peach, lemon and melon sorbets. In the chalet while cooking in the French Alps I serve many of these sorbets as palate cleansers in-between courses. Serving a refreshing sorbet in a shot glass is a wonderful interlude to any course. It is not necessary to have an ice cream machine to make wonderful sorbets. But if you do have an ice cream machine please feel free to use it. I have written these recipes for those who don’t have one. 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, whisk it again with a fork or spoon and refreeze. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time The addition of alcohol (vodka, or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. Vodka is excellent to use because it doesn't affect the taste. Sorbets can can be prepared well in advance and need to be kept covered in the freezer. Once you get making sorbets you will soon realise how easy they are and you wont be able to stop filling your freezer with various colourful containers full of all the different flavours. Enjoy!

Sorbet

My Travelling Kitchen Kimberly Parsons

Lemon, Lime & Mint Sorbet

This is such a refreshing sorbet and goes particularly well as a palate cleaner before serving fish or seafood.

Serves 4

Ingredients

200g sugar

275ml water

zest and juice of 5 limes

zest and juice of 5 lemons

a small bunch of fresh mint

Method

Place the sugar and water in a pan, bring to the boil and simmer for 5 minutes. Remove from the heat and

allow to cool for a while. Add the zest and juice of the lemons and limes and chop your mint. Whisk everything

together in a plastic or earthenware container and place in the freezer.

Generally a sorbet takes 2 hours to set. Try to stir it around every 30 minutes if you remember.

Sorbet

My Travelling Kitchen Kimberly Parsons

Sorbet

My Travelling Kitchen Kimberly Parsons

Watermelon Sorbet

Ingredients

750g skinned and deseeded watermelon

300g caster sugar

500ml water

Juice of 2 lemons

Method

Puree the melon flesh until completely smooth. Simmer the sugar with 250ml water to dissolve then add to

the puree with the remaining water and lemon juice. Freeze.

Lemon Sorbet

Ingredients

300g caster sugar

1 litre water

Zest and juice of 4 lemons

Method

Put the sugar in a pan with 250ml water and boil for a couple of minutes until it has made a syrup. Remove

from the heat and whisk in the other ingredients. Leave to cool and freeze.

Grapefruit & Rosemary Sorbet

Ingredients

1 cup water

2 1/2 cups grapefruit juice

about 1-2 fresh rosemary sprigs

about 1/2 cup sugar

Method

Put everything in the blender and blend until the rosemary is chopped to tiny bits and the sugar is dissolved.

Use only 1 T rosemary. There should be enough sugar so that when you taste the unfrozen mixture, it's like

grapefruit juice but with a slightly-too-sweet undertone. Dump it all in the ice cream maker, taste when

mostly frozen and add more grapefruit juice if it's too sweet. If you have time and don't want green rosemary

bits in your sorbet...

Heat the water to boiling, take off heat, add the sugar and stir until dissolved, then let 2 sprigs of rosemary

steep in there for a while. Take the rosemary out, cool the syrup in the fridge, then mix with the grapefruit

juice and freeze.

Sorbet

My Travelling Kitchen Kimberly Parsons

Lemon & Rosemary Sorbet

Ingredients

1 1/2 cups sugar

1 1/2 cups water

1/2 cup fresh rosemary, finely chopped

1 1/3 cups freshly squeezed lemon juice

3 tablespoons vodka

Method

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; add rosemary, cover, and let stand approximately 10

minutes or until cool.

Place a fine strainer over a large bowl and pour syrup mixture through (straining out the rosemary leaves). Add

lemon juice and vodka to the strained syrup mixture; stir until thoroughly blended.

Pear, Thyme & Rosemary Sorbet

Ingredients

4 sprigs fresh thyme

4 sprigs fresh rosemary

1 ½ cups water

1 ¾ cups Comice pear juice and pulp, about 3 pears

¼ cup lemon juice

½ cup sugar

Method

Boil the thyme and rosemary with the water until the tea is reduced to half a

cup. Strain and cool. Peel and core the ripe Comice pears and process them

with the lemon juice in a food processor fitted with a metal blade. Beat in the sugar and the cooled herb liquid,

and freeze.

Sorbet

My Travelling Kitchen Kimberly Parsons

Pear & Ginger Sorbet

Ingredients

1 can pear halves in heavy syrup

¼ cup sugar

1 to 2 tablespoons (packed) finely chopped crystallized ginger (according to your taste)

1 tsp grated lemon zest

2 tbsp fresh lemon juice

Method

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 the boil, stirring constantly until sugar is dissolved; remove from the heat and allow to

cool. In a blender or food processor, add pears, ½ 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 for 1 hour, until partially frozen. Remove from freezer, place into blender or food

processor; blend on medium speed until smooth and fluffy. Return to freezer container and freeze until firm,

approximately 3 hours. 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.

Raspberry Sorbet

Ingredients

4 cups raspberries

juice of 1 lemon

2 cups water

1 cup sugar

Method

Heat 1 cup of water and the sugar in a saucepan until dissolved. Bring to the

boil, simmer for 2 minutes and then leave to cool. Purée the raspberries and

work them through a sieve to remove the seeds, there should be 1 cup of

puree. Stir the sugar syrup, lemon juice and water into the purée and taste, adding sugar or lemon juice if

needed. Chill the mixture and taste again. Freeze.

Sorbet

My Travelling Kitchen Kimberly Parsons

Melon Sorbet

Ingredients

1 ripe cantaloupe, weighing approximately 1.3kg

125g caster sugar

Juice of 1 lemon

Method

Halve a melon and remove the seeds and peel. Put in ta food blender until smooth. Heats the sugar with the

lemon juice until the sugar has disolved and then mix in the melon puree. Freeze.

Sorbet

My Travelling Kitchen Kimberly Parsons

Sorbet

My Travelling Kitchen Kimberly Parsons

Mulled Wine Sorbet with Chocolate

This is a truly special sorbet, perfect for serving to anyone suffering from a surfeit of Christmas indulgence.

This sorbet can be even more decadent with the addition of chocolate, which makes for a lovely rich flavour.

Ingredients

300 ml red wine

100 ml sweetened carton orange juice

175 g granulated sugar

2 orange, cut into thin circles

3 cloves

1 cinnamon quill

Good quality dark chocolate quills to serve

Method

Combine all ingredients into a saucepan and bringing to the boil. Simmer for about 20 mins until all the

flavours have infused. If adding chocolate to the mixture. Allow mulled wine to cool a little and then strain.

Melt 200g good quality dark chocolate and pour into the warm mulled wine mix very slowly, whisking the

whole time. Place in suitable freezing container with a lid and freeze until set.

Sorbet

My Travelling Kitchen Kimberly Parsons

Orange Sorbet

Using the whole orange, skin and all, gives this sorbet

extra punch.

Ingredients

1 orange, coarsely chopped

200gm pure icing sugar

500ml orange juice (from about 6 oranges)

50ml sugar syrup

To serve: Amaretto or liqueur of your choice

Method

Using a food processor, process orange and icing sugar

until finely chopped. Transfer to a jug and add 450ml

orange juice. Combine remaining orange juice with the

sugar syrup in a small saucepan and cook over low heat

for 1-2 minutes. Cool, add to jug and stir to combine.

Freeze until completely set. Serve sorbet with amaretto

Or other liqueur poured over to taste.