199 ice sorbets Recipes

water, sugar, pureed mangoes , thawed if previously frozen (or 2 large mangoes, pureed), lime , juice of, fresh grated gingerroot

apple juice, froze strawberry, frozen raspberries, raspberry sorbet (they recommend haagen dazs brand), crushed ice cube

water, sugar, rosemary sprigs, fresh, orange juice, lemon juice

all-purpose flour, sugar, baking powder, salt, milk, vegetable oil, eggs, chopped pecans (optional) or 1/2 cup walnuts (optional) or 10 tbsp blueberries (fresh or frozen, if frozen, no need to thaw) (optional) or 5 tbsp mini chocolate chips (optional), maple syrup or fruit syrup or warm fruit, compote, fruit sauce , fresh berries or chopped fruit, chopped nuts or powdered sugar or whipped cream, ice cream or sorbet or chocolate syrup or fruited yogurt

fat free sugar free yogurt, fresh blackberries, fresh strawberries, cranberry juice concentrate (not fresh ) or 20 g sorbet (not fresh), blueberries, raspberries, cracked ice

orange sorbet, orange juice, navel oranges, peeled and segmented, peaches, pitted and diced, ice

chilled spanish sparkling wine (cava) or prosecco, vodka, fresh lemon juice, lemon sorbet, lemon ice cream , such as haagen-dazs five, fresh strawberries or raspberries

cream cheese, at room temperature, egg, sugar, plus 1/2 cup, plus more, for sprinkling, pure vanilla extract, cinnamon, dried plums, cut up, sheets phyllo pastry , thawed overnight in the refrigerator if frozen, unsalted butter, melted, chopped walnuts, cream or ice or lemon sorbet, as an accompaniment

quality coconut ice cream, mango sorbet (recipe listed separately), your favorite rice pudding (home-made or store bought), won ton wrappers, mango chunks, dark rum, oil for deep frying, mint sprigs for garnish

anisette (anise liqueur), sugar, chilled watermelon, chopped mint, lemon sorbetto (sorbet) or italian ice, garnish: mint sprigs

whipping cream, half and half, sugar, egg yolks, fresh lemon juice, grated lemon peel, sugar, water, frozen unsweetened boysenberries or blackberries, thawed, fresh boysenberries , blackberries and/or raspberries, fresh mint leaves, assorted cookies (optional)

milk, sugar, good quality cocoa powder, good quality bittersweet chocolate (such as valrhona, scharffen berger, or callebaut), water

sugar, corn syrup, water, grated tangerine zest, fresh tangerine juice

watermelon , puree (about 1/4 chilled , seeds removed), simple syrup, fresh lemon juice

mango sorbet (4 cups), vanilla ice cream (2 cups), fresh blackberries (1 1/2 cups), sugar, creme de cassis (black-currant liqueur)

chocolate espresso sorbet, semisweet chocolate, chopped into 1/4-inch pieces, unsweetened chocolate, chopped into 1/4-inch pieces, water, granulated sugar, brewed espresso, pure vanilla extract, prepare the chocolate espresso sorbet, place 4 oz semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. set aside until needed., heat the water , 2 cups of sugar, and the brewed espresso in a 3-quart saucepan over medium-high heat. when hot, stir to dissolve the sugar. bring to a boil. remove the boiling liquid from the heat, and immediately pour 1 cup over the chopped chocolate. allow to stand for 5 minutes., whisk the chocolate mixture vigorously until perfectly smooth , about 3 to 4 minutes. add the remaining hot liquid and whisk to incorporate. cool in an ice-water bath, stirring constantly, to a temperature of 40 to 45 degrees fahrenheit, about 12 minutes (the constant stirring helps reduce the temperature more quickly, and also creates utterly smooth sorbet). when cold, add the vanilla extract and stir to incorporate., freeze in an ice-cream freezer following the manufacturer s instructions. transfer the semi-frozen sorbet to a plastic container, securely cover, and place in the freezer for several hours before serving (the sorbet is delicious semi-frozen, so don tsp be bashful about trying some at this point). serve within 2 days.

sugar, water, fresh mint leaves, and stems, fresh grapefruit juice (pink or green ), fresh mint sprig (to garnish )