Strawberry-Rhubarb Sorbet

Posted by on Sep 25, 2013 in Linda K’s Sorbets

Combine  1 cup sugar and 1½ cups water in deep sauce pan.  Bring to a boil. Add 1/8 tsp powdered ginger, continue boiling for  7 minutes. Add ½ lb rhubarb, trimmed, peeled, and cut into 1-inch pieces. Cover pot and boil for 10 minutes. Add a 12 oz box of frozen strawberries with sugar syrup that has been defrosted. Remove pot from heat and cool.  Put in ice cream maker and follow manufacturer’s directions. Serve plain or with vanilla ice...

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Apricot Sorbet

Posted by on Sep 25, 2013 in Linda K’s Sorbets

1 16 oz can apricots, drained and pitted ¼ cup lemon juice 1 cup water, 1 cup sugar, 2 egg whites Puree apricots and lemon juice in a processor.  Place in bowl.  Combine  ¾ cup sugar and 1 cup water. Boil 5 minutes, add to puree, and chill.  Beat egg whites until they form soft peaks, gradually add ¼ cup sugar, continue beating until whites form stiff peaks, and fold into puree.  Freeze in 2 ice cube trays. As soon as edges are hard, put into a bowl and beat until smooth.  Freeze again.  Continue process 2 or 3 more times.  Serve in chocolate...

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Pineapple-Banana Sorbet

Posted by on Sep 25, 2013 in Linda K’s Sorbets

1 ripe pineapple 2 ripe bananas ¼ cup apple juice Peel and core pineapple. Cut into chunks over a bowl to catch any juice.  Put pineapple, pineapple juice, and bananas in a food processor.  Process until pureed.  Add apple juice, and process again until the mixture is very smooth.  Turn into an electric ice cream maker and freeze according to the manufacturers directions.

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