APRICOT SORBET
Two 16-oz. cans apricots packed in heavy syrup, drained, liquid discarded
3/4 cup simple syrup
3 tablespoons fresh lemon juice
Purée the apricots in a food processor. Add the syrup. lemon juice and cream.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
BLACKBERRY ICE
6 cups ripe blackberries
1/2 cup granulated sugar
juice of 2 lemons
3/4 cup Creme de Cassis (black currant liqueur)
Combine all ingredients in a heavy saucepan and set over medium heat. Cook, stirring frequently, for 20 minutes, or until all berries have burst.
2. Cool mixture slightly and force through a sieve or through the fine disc of a food mill. Cool the resulting puree completely.
3. Pour cooled mixture into a shallow metal pan (a cake tin is ideal), and set it in your freezer.
4. When the mixture is about half frozen, in 2 to 3 hours, remove the pan from the freezer, scrape the blackberry ice out of the pan into a bowl, and beat with a wire whisk until soft and icy parts are
completely mixed. Return the ice to the pan, set it back in the freezer, and freeze completely.
5. The ice will be very solid. To serve, temper in refrigerator for 15 to 30 minutes before attempting to dish up.
CALVADOS SORBET
1 3/4 cups plus 2 tablespoons Calvados
3 tablespoons simple syrup(below)
Heat 1 1/2 cups Calvados in a saucepan over medium heat until warm. Turn off the heat, stand back and touch a lit match to the Calvados. Let it flame until the flames die down, about 8
minutes. Stir in remaining 6 tablespoons unflamed Calvados and the simple syrup. Pour the mixture into the bowl of the machine and freeze. Makes about 1 quart
Simple Syrup:
4 cups sugar
4 cups water
Place the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to room temperature, then refrigerate in a covered jar.
Makes about 1 quart
CAMPARI-ORANGE ICE
3 cups strained fresh orange juice
1 cup Campari
juice of 1 lemon
1 cup granulated sugar
1.Combine ingredients in a saucepan and set over medium heat. Stir constantly until the mixture is about to boil and all the sugar is dissolved
2. Cool to room temperature, pour into a shallow pan (an 8-inch square cake tin is
ideal), and freeze.
3. The mixture will take from 3 to 6 hours to freeze and, because of its relatively low sugar
content, will be very solid. To serve, set in refrigerator for 30 minutes to temper the texture slightly.
|