Peach Mango Sorbet

This sorbet was a delicious blend of peaches and mango. It's a little thicker than the raspberry one I love, but so refreshing!

Peach Mango Sorbet

2 cups peaches (can use frozen peach slices or 4 peaches)
1 fresh mango, cut into chunks
1 cup water
1 cup sugar

Cut up fruit and put into the blender. In a saucepan, mix water and sugar on medium heat until sugar is dissolved. Pour water/sugar mixture (simple syrup) into blender with fruit. Blend until smooth. Use a strainer and strain fruit/water. Put strained fruit into a bowl and chill in the refrigerator 2 hours. Pour into an ice cream maker and enjoy!

Lemon Strawberry Sorbet

Last Sorbet Recipe! I promise! This one was good, but it tasted a lot like freezer strawberry jam. A little too similar.

We ranked our favorite sorbets tonight and surprisingly, this is how they ranked:

#1 - Lemon Sorbet

#2 - Raspberry Sorbet

#3 - This one (Strawberry Sorbet)

Here's the recipe:

Strawberry Sorbet

1 lemon, seeded and roughly chopped

2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons

1. Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
2. Puree the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

Raspberry Sorbet

Holy Cow! This was amazing!! I know that by telling you how much I absolutely loved this, that I'll be setting your expectations super high; but I think that this recipe will totally live up to it's expectations. It was so delicious!!

Forget that Lemon Sorbet recipe I gave you a while ago. It's no good. You are only going to want to make this Raspberry Sorbet every week from now until eternity! Wowza!

I made this in my ice cream maker, but if you don't have one, you could probably make this similarly to the instructions for lemon sorbet.

Makes 5 cups (ten 1/2 cup servings)

• 2 cups water
• 1 1/2 cups sugar

Prepare a simple syrup with the water and sugar by combining both in a saucepan set on medium low heat. Cook until sugar is fully dissolved.

• pinch of salt
• 4 cups frozen raspberries, thawed

Add the raspberries and salt. 

Blend until smooth. Strain the mixture (half at a time) through a fine mesh strainer to remove the seeds. Use a spatula to help. Cover and refrigerate 2-3 hours (or overnight).

 

Pour into ice cream maker and let mix until thickened. (about 15-20 minutes). Serve!

Lemon Sorbet

This year instead of cake, Jayna wanted Lemon Sorbet for her birthday dessert. And who could blame her? This tastes like a refreshing, frozen lemonade. It takes a few hours to freeze, but only a few minutes to whip up nice and creamy. With only 3 ingredients, you probably have everything to make this right now.

3 cups sugar

5 cups boiling water
2 cups lemon juice

Combine sugar and water, stirring until sugar dissolves. Stir in lemon juice. Pour into a shallow pan (I use a 9x13) and freeze overnight. {Since there's alot of sugar, it won't freeze completely hard.} When frozen put chunks into a food processor or blender and blend until fluffy. You can serve it now, or refreeze. Makes about 8 cups.

UPDATE: We have started using our ice cream maker to make this in, and it has turned out better than ever!