Best Corona Sorbet Recipes

Mascarpone Sorbetto with Rosemary Honey image

Provided by Giada De Laurentiis

Categories dessert

Time 4h25m

Yield 4 to 6 servings

Number Of Ingredients 7

3/4 cup sugar
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/8 teaspoon kosher salt
1 1/2 cups mascarpone cheese, room temperature
3/4 cup orange-blossom honey
3 sprigs rosemary

Steps:

For the mascarpone sorbetto: Combine the sugar and 1 1/4 cups water in a small saucepan. Place over medium-low heat and bring to a simmer, stirring occasionally with a rubber spatula to dissolve the sugar. Simmer for 1 minute. Remove from the heat and add the lemon zest, lemon juice and salt. Set aside to cool slightly.
In a medium bowl, whisk the mascarpone to soften. Add the lemon syrup and whisk until smooth. Allow to cool completely to room temperature, about 30 minutes.
Prepare your ice cream maker. Whisk the mascarpone mixture one more time to incorporate, and then freeze according to manufacturer's instructions. Transfer the sorbetto to the freezer to freeze completely.
For the rosemary honey: Meanwhile, place the honey, rosemary and 2 tablespoons water in a small skillet. Bring to a simmer over low heat and simmer gently for about 5 minutes. Strain through a fine-mesh strainer and cool to room temperature.
To serve, scoop the sorbetto into coupe glasses and drizzle with the desired amount of rosemary honey.

Corona Sorbet image

Yield serves 12

Number Of Ingredients 5

1 1/2 cups sugar
1 1/2 cups water
1 1/2 cups freshly squeezed lime juice (about 12 medium limes)
2 (12-ounce) bottles Corona (or other Mexican) beer
Grated zest of 2 limes

Steps:

In a large saucepan, bring the 1 1/2 cups water and sugar to a boil over medium-high heat; decrease the heat to medium-low and simmer until thickened, about 10 minutes. Cool for 5 minutes and stir in the lime juice, beer, and zest. Pour the mixture into an ice cream maker and follow the manufacturer's directions. For a more grainy, granita-style texture, pour the mixture into a 9 by 13-inch pan and freeze, stirring every 15 minutes for the first hour to break up the ice crystals. Let the mixture freeze for at least 2 hours or overnight and serve.
The sorbet can be made up to 1 day ahead, but its texture will deteriorate after that.
To make lime serving bowls, wash the limes before cutting them in half to juice. Once the juice has been squeezed out, freeze the skins in a plastic bag until hard, about 1 hour. When the sorbet is ready, fill each lime half with a scoop of sorbet and freeze for 1 hour more before serving.