Best Fruit And Herb Sorbets Recipes

RASPBERRY SORBET

Raspberry Sorbet image

With an abundant crop of fresh raspberries from the backyard, it's no wonder why I rely on this dessert for a tasty, no-fuss frozen dessert. -Karen Bailey, Golden, Colorado

Provided by Taste of Home

Categories Desserts

Time 5m

Yield 6 servings.

Number Of Ingredients 3

Ingredients

1/4 cup plus 1-1/2 teaspoons fresh lemon juice
3-3/4 cups fresh or frozen unsweetened raspberries
2-1/4 cups confectioners' sugar

Steps:

Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer container; freeze until firm.

Nutrition Facts : Calories 216 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 55g carbohydrate (46g sugars, Fiber 5g fiber), Protein 1g protein.

FRUIT-AND-HERB SORBETS

Fruit-and-Herb Sorbets image

A cold treat this time of year might seem like a curveball, but there are certain fall flavors that are made for sorbet, like concord grapes, rosemary, and cranberries to name a few. Using 100 percent juice rather than cooking fruit is a welcome shortcut, and you don't have to wait for it to cool, so you can get it churning ASAP. Our fruit-plus-herb formula is ripe for riffing. Here, grape and rosemary announce autumn, guava and basil tease the tropics, and cranberry nods to the harvest.

Provided by Greg Lofts

Categories Dessert & Treats Recipes

Time 4h40m

Yield Makes 1 quart

Number Of Ingredients 9

Ingredients

2/3 cup sugar
2 peeled strips (each 2 inches long) lemon zest, plus 4 teaspoons fresh juice
1/4 teaspoon kosher salt (we use Diamond Crystal)
3 cups 100 percent Concord-grape juice, such as Welch's, chilled and divided
2 rosemary sprigs
3 cups 100-percent-juice cranberry-apple juice, such as Apple & Eve, chilled and divided
3 mint sprigs
3 cups guava juice made from 100 percent juice, chilled and divided
3 basil sprigs

Steps:

In a saucepan, combine sugar, lemon zest, salt, 1 cup fruit juice of choice, and herb of choice. Bring to a boil, stirring until sugar has dissolved. Remove from heat, cover, and let steep 5 minutes. Strain into a heatproof container, discarding zest and herbs, and stir in lemon juice and remaining 2 cups fruit juice.
Process in an ice cream maker according to manufacturer's instructions. When it has the texture of soft-serve, transfer sorbet to a chilled loaf pan or other freezer-safe container. Cover and freeze until firm, at least 4 hours and up to 1 week.