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Simple Syrup for Sorbet
Makes approximately 1 cup
(1 to 1 ratio)
1 cup water
1 cup sugar
Combine sugar and water in a saucepan over a low
heat. Cook, stirring, until the sugar has dissolved.
Increase heat and simmer for 2 minutes. Remove
from heat and allow to cool. Refrigerate until needed.
Lemon Sorbet
Makes approximately 1 quart
2 cups Simple Syrup
1 cup fresh lemon juice, chilled
1 egg white (whisked until light and fluffy)
1. Beat egg white with a wire whisk until light and
fluffy (soft peaks).
2. Combine Simple Syrup and lemon juice and pour
into ice cream bowl. Add beaten egg white to
lemon mixture, set ice cream maker to SORBET
setting and churn.
3. Once mixture is frozen transfer to a freezer safe
container and freezer for up to 1 week.
Ruby Red Grapefruit
Sorbet
Makes approximately 1 quart
1 ½ cups Simple Syrup
1 cup fresh ruby red grapefruit juice, chilled
1 egg white (whisked until light and fluffy)
1. Beat egg white with a wire whisk until light and
fluffy (soft peaks).
2. Combine Simple Syrup and grapefruit juice and
pour into ice cream bowl. Add beaten egg white
to grapefruit mixture. Set ice cream maker to
SORBET setting and churn.
3. Once mixture is frozen transfer to a freezer safe
container and freezer for up to 1 week.
Pear and Vanilla Sorbet
Makes approximately 1 quart
¾ cup Simple Syrup
1 vanilla bean, split and seeds scraped
2 pounds soft pears (2 cups pear juice)
2 tablespoons lemon juice
1 egg white (whisked until light and fluffy)
1. Combine Simple Syrup and vanilla bean and
seeds in a saucepan and simmer for 2 minutes.
Remove from heat and allow to cool. Refrigerate
until needed.
2. Peel and core pears. Blend or process until
pureed. Push mixture through a fine mesh
strainer and discard pulp. You will need 1 pint of
juice.
3. Discard vanilla bean and combine vanilla Simple
Syrup, pear juice and lemon juice and pour into
the ice cream bowl. Add beaten egg white to pear
mixture. Set ice cream maker to SORBET setting
and churn.
4. Once mixture is frozen transfer to a freezer safe
container and freezer for up to 1 week.
Raspberry Sorbet
Makes approximately 1 quart
4 cups frozen raspberries (weight 15oz)
1 cup Simple Syrup
1 tablespoon lime juice
1 egg white - optional (whisked until light and fluffy)
1. Place raspberries in a bowl and allow to thaw.
Blend or process raspberries and their juices
until smooth. Push mixture through a fine mesh
strainer to remove seeds.
2. Combine raspberry puree, lime juice and Simple
Syrup and pour into the ice cream bowl. If used,
add beaten egg white to raspberry mixture. Set
ice cream maker to SORBET setting and churn.
3. Once mixture is frozen transfer to a freezer safe
container and freezer for up to 1 week.
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