Best Mixed Sorbets Recipes

Simple Sorbetto image

Provided by Giada De Laurentiis

Categories dessert

Time 5m

Yield 2 servings

Number Of Ingredients 4

One 10-ounce bag frozen mixed berries
1/4 cup pure maple syrup
Pinch kosher salt
1 tablespoon vodka, optional (see Cook's Note)

Steps:

Add the berries, syrup, salt and vodka, if using, to a high-speed blender. Pulse the mixture to create a coarse puree. Scrape down the sides of the blender with a rubber spatula. Continue to pulse, scraping down the sides as needed, until smooth and scoop-able. Enjoy immediately or store in the freezer in an airtight container.

Mixed Sorbets image

Provided by Rachael Ray : Food Network

Categories dessert

Time 5m

Yield 4 servings

Number Of Ingredients 1

3 different colored sorbets, 1 pint each, such as: lemon, raspberry, lime

Steps:

Use 2 large serving spoons to roll egg-shaped scoops of sorbet. Serve 1 scoop of each flavor in a martini glass or decorative glass.

Triple Berry Sorbet image

Provided by larkspur

Time 4h30m

Yield 8

Number Of Ingredients 7

1 ¾ cups white sugar
1 ¾ cups water
2 cups fresh or frozen cranberries
1 (12 ounce) package frozen unsweetened raspberries
1 ½ cups cherry juice
½ cup lime juice
2 tablespoons frozen orange juice concentrate

Steps:

Bring the sugar and water to a boil in a saucepan over medium heat. When the sugar is dissolved, stir in the cranberries, and cook and stir for 5 minutes. Add the raspberries, and simmer for 5 more minutes, until the raspberries have softened and the cranberries have popped.
Strain the mixture through a sieve or strainer, discard the pulp, and refrigerate the mixture for 2 hours. Mix in the cherry juice, lime juice, and orange juice concentrate, and pour the mixture into an ice cream maker. Freeze according to directions.
Pack the sorbet into a freezer container and freeze for about 2 hours, until the sorbet is firm. Remove from the freezer about 10 minutes before serving.

Nutrition Facts : Calories 238.3 calories, Carbohydrate 60.9 g, Fat 0.1 g, Fiber 2.3 g, Protein 0.8 g, Sodium 8.7 mg, Sugar 55.5 g

Berry Sorbet image

Provided by Martha Stewart

Time 2h

Yield Makes 1 quart

Number Of Ingredients 2

4 cups (1 1/4 pounds) raspberries (red, black, or white) or blueberries
1 cup Simple Syrup for Berry Sorbet

Steps:

Puree berries and 1/3 cup water in a blender. Pour through a coarse sieve into a bowl. If using blueberries, strain again, through a fine sieve. (You should have 2 cups.) Stir in simple syrup.
Refrigerate until cold, about 1 hour. Process in an ice cream maker according to manufacturer's instructions, about 25 minutes. Transfer sorbet to an airtight container, and freeze until it hardens, at least 1 hour and up to 3 days.