Cherry Sherbet

34

Cherry Sherbet

Yield : 8 servings

INGREDIENTS:

  • ¼ cup SPLENDA® Sugar Blend
  • 1 cup water
  • 1 small package cherry “jello” *
  • 1 cup cherry juice
  • 2 cups almond milk (or other milk of choice)
DIRECTIONS
  1. Prepare ice cream according to machine instructions.
  2. In a medium saucepan, combine SPLENDA® Sugar Blend and water. Bring to a light boil and stir until dissolved. Add in cherry jello and keep stirring until combined. Remove from heat, add cherry juice, and cool mixture in the refrigerator for 30 minutes or until chilled.
  3. Add milk to cherry mixture and pour into a prepared ice cream maker. Let it churn until the sherbet is thick and frozen. Pour into a container and place in freezer for a couple hours to freeze harder or enjoy a small bowl full before the hard freeze.
  4. **(pick a jello brand like the one I used this one to keep it vegan)

source : aroundmyfamilytable

 

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Chocolate Sherbet

36

Chocolate Sherbet

Yield : 12-16 servings

INGREDIENTS:

  • 8 ounces 70%-or-greater-cacao chocolate or bittersweet chocolate, chopped

 

2 cups water
2/3 cup sugar
1/2 cup whole milk
1 teaspoon vanilla
1 ounce 70%-or-greater-cacao chocolate or bittersweet chocolate (optional)
DIRECTIONS:
1. Reserve 1/2 cup of the 8 ounces chopped chocolate; cover and set aside. In a medium saucepan, stir together remaining chopped chocolate, the water, sugar, and whole milk. Bring to boiling, whisking constantly. Boil gently for 1 minute. Remove from heat; stir in vanilla. Cover and chill overnight.
2. Stir the reserved 1/2 cup chopped chocolate into the chilled chocolate mixture. Freeze mixture in a 1-quart ice cream freezer according to manufacturers directions. Allow to firm up in freezer for 4 hours before serving.
3. To serve, scoop into small glasses or dishes. If desired, chop the 1 ounce chocolate; sprinkle over individual servings.

 

source: recipe

 

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Chocolate Sherbet

37

Chocolate Sherbet

Yield : 12 servings

Make this chocolate frozen dessert hours before serving–the mixture needs to freeze at least 8 hours.

INGREDIENTS:

  • 6 – 7 ounces 60-percent-cacao chocolate or bittersweet chocolate, chopped
  • 2 cups water
  • 2/3 cup sugar
  • 1/2 cup whipping cream
  • 1 teaspoon vanilla
  • Pomegranate seeds (optional)
complete your meal
Directions
1. In a medium saucepan stir together chopped chocolate, sugar, water, and whipping cream. Bring to boiling, whisking constantly. Boil gently for 1 minute. Remove from heat and stir in vanilla. Cover and chill overnight.
2. Freeze mixture in a 1-quart ice cream freezer according to manufacturers directions. Ripen in freezer before serving. To serve, scoop into small glasses or dishes. Makes 12 servings.

source: recipe

 

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Orange Sherbet

1

Orange Sherbet

Yield : 4 to 6 scoops

INGREDIENTS:

3/4 cup granulated sugar

2 cups orange juice

zest of 1 orange

1/4tsp salt

2 cups whole milk

DIRECTIONS:

  1. In a medium bowl, whisk sugar, and salt into orange juice until dissolved. Mix in  zest and whole milk. Cover and transfer to the refrigerator until thoroughly chilled
  2. Churn according to manufacturer’s directions.  Transfer to a freezer safe container, freezing until solid, roughly 4-6 hours or overnight. Allow sherbet to sit out for 5-10 minutes before scooping.

source : bakedbyrachel

Mango Sherbet

2

Mango Sherbet

Yield : 2 servings

INGREDIENTS:

12 oz bag frozen mango pieces
1 1/2 tablespoons lime juice
1/2 cup water
1/2 cup sugar

Directions:
In a sauce pan, bring water and sugar to a boil. Reduce heat and simmer until the sugar is dissolved. In a blender or food processor, combine mangoes and lime juice until they are roughly chopped. Slowly add in the sugar and water mixture until completely combined. If you want a thicker sorbet, you add less sugar mixture or throw it in the freezer for a few hours. Enjoy!

source : sixsistersstuff

Chocolate Sherbet

35

Chocolate Sherbet

Yield : 4 to 6 scoops

INGREDIENTS:

Combine the following in a medium-sized saucepan:

1 cup sugar
2/3 cup Dutch-process cocoa; our All-Purpose Baking Cocoa is a good choice
pinch of salt
2 teaspoons espresso powder, optional, for enhanced chocolate flavor
1/2 cup semisweet or bittersweet chocolate chips
2 1/4 cups water

Bring the mixture to a boil and cook, stirring frequently, until the chips and sugar are dissolved.

Remove from the heat, and stir in 1 teaspoon vanilla and 2 tablespoons Kahlua or vodka. The alcohol is optional, but will prevent the sorbet form becoming rock-hard in the freezer. If you prefer not to use it, just make sure to remove the sorbet from the freezer about 20 minutes before you want to serve it, to soften.

Transfer the mixture to a heatproof bowl, and refrigerate until thoroughly chilled; overnight is best.

Start making the sorbet at least 4 hours before you want to serve it. Pour the chocolate into the freezer bowl of your ice cream maker, and freeze for 25 minutes or so.

Can you make this without an ice cream maker? Yes, you can; it will taste the same, but will be crunchy/granular rather than smooth. See instructions at the end of this post.

After 20 to 25 minutes, the sorbet will still be quite soft; that’s just fine.

Transfer to a storage container, and freeze for several hours before serving, to firm up.

To make sorbet without an ice cream maker: Make the chocolate mixture, but omit the alcohol. Place the mixture in a shallow pan; an 8″ x 8″ square pan or 9″ round cake pan are both good choices. Place the pan in the freezer. There’s no need to cover it.

After 2 hours, use a fork or spoon to stir it around, bringing the frozen edges into the center. Return to the freezer.

Continue to stir every hour or so, until the sorbet is nearly as firm as you like. This may be as little as 4 hours total, start to finish; or it may take longer, depending on the temperature of your freezer.

Once the sorbet is entirely icy (like a slush drink), add the alcohol, if you’re using it. Rather than add the alcohol while the sorbet is still in its shallow pan, transfer the sorbet to a lidded storage bowl. Stir in the alcohol, then cover the bowl and place it in the freezer. Let the sorbet “ripen” (freeze), undisturbed, for several more hours, until it’s as hard as you like.

source: kingarthurflour

 

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Chocolate Sherbet

33

Chocolate Sherbet

Yield : 4 to 6 scoops

INGREDIENTS:

  • 2 cups (500ml) milk (whole, low, or non-fat)
  • 1/2 cup (100g) sugar
  • pinch of salt
  • 1/2 cup (50g) unsweetened cocoa powder
  • 4 ounces (115g) bittersweet or semisweet chocolate, chopped
  • 1/4 teaspoon vanilla extract
  • optional: 2 tablespoons coffee-flavored liqueur, such as Kahluà

1. In a medium-sized saucepan, warm half of the milk with the sugar, salt, and cocoa powder.

2. Bring to a full boil while whisking, then reduce the heat and simmer gently for 30 seconds.

3. Remove from heat and add the chocolate, the vanilla, and the coffee-flavored liqueur, if using. Stir in the other half of the milk.

4. Taste, and if the chocolate is a bit grainy, puree it in a blender to smooth it out.

5. Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions.

Note: As mentioned, above, this would likely work with non-dairy milk, but be sure to use one that can be boiled.

source: davidlebovitz

 

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