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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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A little lemon juice in any puree will heighten the flavor of any non citrus sorbet. Raspberries, mangoes, passion fruit, pears and peaches all have low water content and make good sorbets Ingredients:
2 cups sugar |
1 teaspoon agar-agar |
2 cups water |
15 ounces lemon juice, fresh |
2 3/4 cups syrup |
3/4 cup water |
15 ounces strawberries, cleaned and hulled |
1/3 cup syrup |
1/4 cup water |
2 tablespoons lemon juice |
15 ounces mangoes, pureed |
1/2 cup syrup . 5 cup water |
2 tablespoons lemon juice |
15 ounces passion fruit juice |
1 1/2 cups syrup |
15 ounces raspberries |
1 cup syrup |
1/2 cup water |
2 tablespoons lemon juice |
Directions:
1. Basic Syrup:.
2. In medium saucepan combine sugar and agar agar. Add water and bring to a boil over medium high heat, stirring until sugar and agar agar dissolves.
3. Can be made in advance and refrigerated up to 2 days in and airtight containter.
4. Makes 2 cups.
5. Lemon Sorbet:.
6. Combine, refrigerate 4 hours and freeze in ice cream machine.
7. Stawberry Sorbet:.
8. Blend or process until smooth. Strain (or not). Cover and refrigerate 4 hours. Freeze in ice cream machine.
9. Mango Sorbet:.
10. Combine, refrigerate 4 hours and freeze in ice cream machine.
11. Passion Fruit Sorbet:.
12. Combine, refrigerate 4 hours and freeze in ice cream machine.
13. Raspberry Sorbet:.
14. Blend or process until smooth. Strain (or not). Cover and refrigerate 4 hours. Freeze in ice cream machine.
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