Heavy yom tov meals call for light cool desserts. Sorbet
is perfect because it uses minimal ingredients and can be made in many
flavors.
Sorbets are a simple combination of fresh fruit or fruit
juice with sugar. Approximately two pounds of fruit will make a quart of sorbet.
That is about five cups of chopped fruit. A little more or less is fine; this
is a basic formula and can be adjusted as needed. Puree this fruit and add a
little sugar, and that's your sorbet base.
The easiest way to add sugar is to make simple sugar
syrup. Simmer equal parts sugar and water until the sugar is dissolved and let
it cool. Some fruits are sweet enough on their own so that they barely need added
sugar. But remember freezing dulls sweet flavors, so we want the basic recipe
to be a little too sweet before freezing.
8 ripe Bartlett or Anjou pears
2 tablespoon lemon juice
2 tablespoon grated fresh ginger
3/4 cup sugar
1 1/2 cups water
2 tablespoon lemon juice
2 tablespoon grated fresh ginger
3/4 cup sugar
1 1/2 cups water
Peel, core and cut pears for the sorbet into chunks.
Place in a medium stockpot and sprinkle with lemon juice. Add ginger and sauté
over medium heat for 10 minutes. Add sugar and water and cook until sugar
has dissolved. Remove from heat and let
pears cool. Place only pears in a food processor fitted with a metal
blade and puree until smooth. Discard liquid. Transfer to a bowl and
freeze 1 hour.
Remove from freezer and re-blend puree, either in a mixer or food processor. Freeze until serving.
Remove from freezer and re-blend puree, either in a mixer or food processor. Freeze until serving.
5 cups seedless watermelon cubes
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed orange juice
Lime slices
small watermelon wedges
small watermelon wedges
Combine wine, sugar and lime juice in heavy medium
saucepan. Bring to simmer, stirring until sugar dissolves. Simmer gently 3
minutes. Cool completely. Puree cubed watermelon in processor. Strain puree
through sieve set over large bowl, pressing on solids with a spatula. Discard
solids in sieve. Stir wine mixture and orange juice concentrate into watermelon
puree.
Pour melon mixture into 8 x 8 x 2-inch dish or container.
Freeze until semi-firm, stirring
occasionally, about 2 hours. Cover; freeze until solid, at least 8 hours or
overnight. Chill food processor work bowl and metal blade in the freezer for 30
minutes. Transfer melon mixture to processor. Using the pulse button, process
until very smooth, occasionally scraping bottom and sides of bowl.
Freeze 6 small bowls 30 minutes. Scoop sorbet into frozen
bowls. Garnish with lime slices and watermelon wedges. Serve immediately.
1 cup sugar
4 ounces semisweet chocolate, chopped
Combine sugar and water in a medium saucepan. Bring
to a boil. Remove from heat and add chocolate and cocoa. Whisk mixture
until chocolate has melted and cocoa has completely dissolved.
Prepare a large pan or bowl filled with ice water (water and ice cubes). Return saucepan to heat and bring to a boil again. As bubbles break across the surface, remove from heat. Place pan in ice water bath to cool for 10 minutes. Pour sorbet into a shallow airtight container and freeze for 3 hours.
Remove from freezer and let stand at room temperature until you can transfer to your mixer or food processor bowl. Beat for 1-2 minutes, breaking up any ice crystals. Return to freezer for 3 hours. Repeat beating and freezing twice more until sorbet is smooth and light.
Prepare a large pan or bowl filled with ice water (water and ice cubes). Return saucepan to heat and bring to a boil again. As bubbles break across the surface, remove from heat. Place pan in ice water bath to cool for 10 minutes. Pour sorbet into a shallow airtight container and freeze for 3 hours.
Remove from freezer and let stand at room temperature until you can transfer to your mixer or food processor bowl. Beat for 1-2 minutes, breaking up any ice crystals. Return to freezer for 3 hours. Repeat beating and freezing twice more until sorbet is smooth and light.
1 cup water
2 cups sugar
4 ripe mangoes (about 3 1/2 pounds total)
3 tablespoons fresh lemon juice
3 tablespoons fresh lemon juice
Bring water and sugar to a boil and continue boiling
until all the sugar is dissolved. Set
aside to cool. This is known as simple
syrup and can be used to make sorbet from any fruit or as a base for
lemonade.
Using a serrated peeler, remove as much skin as possible
from each mango. With a knife cut remove flesh from pit and place in a food
processor. Add simple syrup and lemon juice to processor and purée until
smooth.
Freeze mango purée in an ice-cream maker or any shallow
container. If you are not using an ice cream maker, follow steps above in the
recipe for chocolate sorbet regarding freezing and blending to create a light
texture.
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