SORBET TRIO
This easy sorbet recipe is a refreshing way to cool down and use a few ingredients from the garden-with no ice cream maker! I do them all at once and add the variations as I go. They look and taste like a lot more work than they really are. -Rebecca Taylor, Manteca, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3-1/2 quarts.
Number Of Ingredients 9
Steps:
- For lemon sorbet, in a small heavy saucepan, bring 1 cup water, 1/2 cup sugar and 2 teaspoons lemon zest to a boil. Cook and stir until sugar is dissolved; cool. Add 1/2 cup lemon juice, 1/2 cup mineral water and a dash of salt. Transfer to an 8-in. square dish., For mint sorbet, in a small heavy saucepan, bring 1 cup water, 1/2 cup sugar and 2 teaspoons lemon zest and mint to a boil. Cook and stir until sugar is dissolved; cool. Strain. Add 1/4 cup lemon juice, 1/2 cup mineral water and a dash of salt. Transfer to another 8-in. square dish., For blueberry sorbet, in a small heavy saucepan, bring 1 cup water, 1/2 cup sugar, 2 teaspoons lemon zest and blueberries to a boil. Cook and stir until sugar is dissolved; cool. Cover and process for 2-3 minutes or until blended. Strain and discard seeds and pulp. Add 1/4 cup lemon juice, 1/2 cup mineral water and a dash of salt. Transfer to an 11x7-in. dish., Freeze sorbets for 1 hour or until edges begin to firm; stir. Freeze 3 hours longer or until firm., Just before serving, transfer sorbets separately to a food processor; cover and process for 1-2 minutes or until smooth. Scoop each flavor into serving dishes. Garnish as desired.
Nutrition Facts : Calories 83 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.
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