Sorbets
Note: Both these Epicurious.com online recipes are odd combinations. Sister-in-law Liz Dorrington highly recommends the first. We have lots of cinnamon basil, a very sweet and fragrant herb that we use in tea and to line walkways, so the second recipe is at the top of the list to try. Ideal summertime desserts -- and low fat! Note that you need an ice cream maker for both.
1. PEAR AND CARDAMOM SORBET
Active time: 5 min Start to finish: 30 min
2 (11 1/2-oz) cans pear nectar (2 3/4 cups total)
6 tablespoons superfine granulated sugar
1/8 teaspoon ground cardamom
2 teaspoons fresh lemon juice
Accompaniment: sliced firm-ripe pears tossed with fresh lemon juice
1. Bring 1/2 cup pear nectar, sugar, and cardamom to a simmer in a small saucepan,
stirring until sugar is dissolved.
2. Stir into remaining pear nectar in a bowl and add lemon juice.
3. Freeze in ice cream maker. Serve sorbet over pears.
Cooks' note:
Sorbet keeps, frozen in an airtight container, 1 week. Makes 6 servings,
or about 3 1/2 cups.
Gourmet, November 2001
2. PEACH AND CINNAMON BASIL SORBET
1 cup sugar
1 cup water
1 bunch (1 ounce) cinnamon basil or 1 bunch (1 ounce) sweet basil plus 1 (3")
cinnamon stick
1-1/2 pounds ripe peaches, skinned, pitted, and roughly chopped (about 1 quart)
3 tablespoons freshly squeezed lemon juice
Make the syrup:
1. Combine the sugar and water in a small (1-quart) saucepan and place it over
medium-high heat.
2. As soon as the syrup comes to a full boil, add the basil and cinnamon stick, if
using, and push them under the surface with a spoon, and immediately remove the pan from
the heat.
3. Cover the pan and let the herbs steep for at least 15 minutes. Strain.
Make the sorbet:
4. Puree the peaches in a food processor. Add the lemon juice and basil syrup.
5. Freeze in an ice cream maker according to the manufacturer’s
directions.
Makes 1-1/2 quarts, or 12 servings.