Sorbet is so simple to make – and the flavour is amazing
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Simple Syrup
- 1 1/2 cups water
- 1 1/2 cups berry sugar
Pineapple Sorbet
- 1 large whole pineapple, peeled and cored
- 2 cups simple syrup
- 2 Tbsp. freshly squeezed lemon juice
Rhubarb Sorbet
- 5 cups diced rhubarb
- 1 1/4 cups simple syrup
- 2 Tbsp. freshly squeezed lemon juice
Watermelon Sorbet
- 1/4 medium-sized watermelon, skin and seeds removed
- 1 cup simple syrup
- 3 Tbsp. freshly squeezed lemon juice
Mango Sorbet
- 3 ripe mangoes, peeled
- 1/2 cup simple syrup
- 2 Tbsp. freshly squeezed lemon juice
To make Simple Syrup
- In a small saucepan bring water and sugar to a boil. Simmer until sugar has dissolved. Yields 2 1/2 cups.
PINEAPPLE SORBET
- Cut pineapple into chunks and puree in food processor. Mix 2 1/2 cups pureed pulp with simple syrup and lemon juice. Strain through sieve. Freeze in a 9″x13″ glass baking dish or an ice cream maker. When solid, break into pieces and pulse in chilled food processor until smooth. Store in plastic container in freezer for up to 2 weeks.
RHUBARB SORBET
- Puree rhubarb in food processor. Strain through sieve or cheesecloth, pressing to extract all of the juice. Discard pulp. Mix juice together with simple syrup and lemon juice and freeze in a 9″x13″ glass baking dish or an ice cream maker. Process as for Pineapple Sorbet.
WATERMELON SORBET
- Cut watermelon in pieces and puree in food processor. Mix 3 cups of puree with simple syrup and lemon juice. Freeze in a 9″x13″ glass baking dish or an ice cream maker. Process as for Pineapple Sorbet.
MANGO SORBET
- Cut mango pulp from pit and puree in food processor. Mix 1 3/4 cups mango puree with simple syrup and lemon juice. Strain through sieve. Freeze in 9″x13″ glass baking dish or an ice cream maker. Process as for Pineapple Sorbet
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