Prepare a sorbet at home, the recipe of which is simple and accessible, anyone can. The resulting frozen dessert will refresh in hot weather, fill the body with vitamins and allow you to enjoy its excellent taste.
How to make a sorbet at home?
Home sorbet is prepared in three accounts, especially if you first acquaint yourself with the basic basic rules for creating a dessert and choose a vintage recipe.
- For decoration of delicacies often used fruit, berry puree or juice, which sweeten to taste with sugar, sugar syrup, less often honey, condensed milk.
- In addition to the dessert add water, less dairy products or alcohol, complementing the sweetness with lemon juice, aromatic or other additives.
- The components are connected in a blender vessel, whipped to the maximum possible uniformity or to the desired texture, after which it is filtered, cooled and frozen in the freezer.
- During the freezing process, the dessert is stirred with a fork or mixer, saturating the mass with air and breaking large crystals of ice.
- Serve a delicious cooling sorbet in the crockery, adding balls of delicacy berries, fruit slices or mint leaves, or frozen on sticks.
Sorbet from strawberry
Strawberry sorbet at home is a recipe that has gained popularity not only thanks to its excellent overall taste. The delicacy is elementary prepared from simple and always available products, excellently refreshes, quenches thirst and satisfies the needs of a wide audience of consumers from small to large.
Ingredients:
- Strawberry - 300 g;
- lemon - 1 piece;
- granulated sugar - 100 g;
- twigs of mint - 2 pcs.
Preparation
- Strawberries are sorted, rinsed, dried, rid of the pedicels and cut into 4 parts.
- Place the strawberry base in a bowl, add the lemon juice, sugar and punch all blender 3 minutes or until the maximum possible uniformity.
- Rub the mass through a sieve, pour into a container and send it to the freezer.
- Withstand strawberry sorbet at low temperatures for 12 hours, stirring occasionally and served with fresh mint leaves.
Lemon sorbet - recipe
Lemon sorbet is a dessert for an amateur and will be especially liked by those who do not represent their existence without contrasting sweet and sour taste combinations. Depending on the degree of acidity of citrus, the amount of its juice can be reduced by replacing a portion of orange or grapefruit or adding a little more sugar.
Ingredients:
- granulated sugar - 1 glass;
- lemon juice - 1 glass;
- purified water - 1 glass;
- lemon peel - 1 tbsp. a spoon;
- salt - pinch.
Preparation
- Prepare freshly squeezed lemon juice.
- Warm the boiling water with sugar, stirring, remove from the plate, throw the lemon zest, allow to cool.
- Filter the resulting sugar syrup, mix with lemon juice and salt, pour into a container and put in the freezer for freezing, several times during the mixing.
Raspberry sorbet - recipe
Especially tasty and aromatic raspberry sorbet . You can prepare a delicacy from both fresh and frozen berries, while preserving all the juices. Balance of taste is achieved by combining the base product with a portion of lemon juice and sugar, the amount of which can be reduced or increased if desired.
Ingredients:
- raspberry - 300 g;
- granulated sugar - 1 glass;
- lemon - ½ pcs .;
- purified water - 200 ml.
Preparation
- Add sugar to the water, warm, stirring, boil, cook for 7 minutes, leave for an hour to cool.
- Add raspberries to the syrup, punch all with a blender, filter through a sieve.
- Stir in the basis of the dessert lemon juice, pour into a container and put in the freezer for freezing, periodically mixing with a spoon, whisk or mixer.
Sorbet from watermelon
Sorbet at home, a simple recipe which will be described below, is prepared from watermelon, the amount of sugar used will depend on the degree of sweetness. The most harmonious dessert will be thanks to lemon juice. The longest stage of the active preparation process is the extraction of seeds from the watermelon flesh.
Ingredients:
- watermelon (pulp) - 800 g;
- granulated sugar - 80-150 g;
- a large lemon - 1 piece;
- purified water - 200 ml.
Preparation
- Prepare the pulp of watermelon, cutting it from the peel and having rid of the stone.
- Together with the cooled syrup of water and sugar, grind the watermelon in a blender, mix the lemon juice into the base.
- Send the watermelon sorbet to the freezer and freeze, stirring occasionally.
Black currant sorbet - recipe
Saturated, fragrant and bright externally obtained sorbet from black currant. Special taste and piquancy delicacy will give mint, which is added to the syrup during cooking, and during its cooling the leaves are extracted and discarded. Dessert can be served with portioning balls or frozen in ice cream molds with chopsticks.
Ingredients:
- currant - 500 g;
- granulated sugar - 150 g;
- lemon juice - 1 tbsp. a spoon;
- fresh mint - 1 bunch;
- purified water - 120 ml.
Preparation
- Sugar is mixed with water, heated to a boil, adding mint.
- Grind the currant with water, grate the mashed potatoes through a sieve, mix the berry pure pulp without pits with cooled syrup and lemon juice.
- Place the berry sorbet in a common container in the freezer, mix after 2 hours and, if desired, pack it in molds.
Banana Sorbet - Recipe
The following simple recipe can be taken as a basis for preparing a variety of types of treats. Any fruit sorbet : from the pulp of pears, apples, apricots, peaches or other base will turn out in its own tasty and fragrant. In this case, a variant of dessert with bananas is presented, where the sweet pulp is supplemented by the juice of one large lemon. In the case of more acidic fruit, the amount of lemon juice is reduced.
Ingredients:
- bananas are large - 4 pcs .;
- powdered sugar - 6 tbsp. spoons;
- lemon - 1 pc. Preparation
- Peeled bananas and lemon without a peel and sunflower seeds are cut into cubes and pierced together with sugar powder in a blender until uniform.
- Transfer banana sorbet into a container and freeze for several hours, periodically mixing.
Cherry Sorbet
Sorbet is a recipe that can be realized with cherries. Berries get rid of pits or use ready-made peeled and frozen, allowing them to pre-thaw a little. Depending on the degree of acidity of the cherries, the amount of lemon juice can be reduced or eliminated altogether.
Ingredients:
- cherries - 0,5 kg;
- granulated sugar - 100 g;
- purified water - 2 tbsp. spoons;
- lemon - 0,5 pcs.
Preparation
- Warm up to a boil water with sugar, pour in lemon juice, mix.
- Combine berries and sugar syrup in a blender and grind until homogeneous.
- Pour the mass into a container and freeze in the freezer, mixing it hourly.
Sorbet with champagne
The alcohol sorbet will refresh in hot summer weather, simultaneously raise the mood and surprise the guests. In this case, the treat is made from champagne. The quality and type of the chosen drink will completely depend on the taste and properties of the dessert, which can also be served in kremankah and between changes in dishes.
Ingredients:
- champagne - 0,5 l;
- sugar cane or common - 250 g;
- purified water - 0,5 l;
- lemon and orange - 1 pc.
Preparation
- Preheat the water, dissolve sugar in it, cool it.
- Mix the syrup with champagne and citrus juice, pour into a container.
- Freeze the contents in the freezer, periodically whipping with a mixer.
Sorbet in ice cream - recipe
Cream or milk sorbet, cooked in the ice cream maker, in terms of its taste characteristics and texture, resembles all the favorite ice cream as much as possible, but it is prepared easier and faster. As a filler in the dessert you can add your favorite fruits and berries, fresh or frozen, grinding them beforehand in a blender.
Ingredients:
- berries or fruit pulp - 300 g;
- cream fatty (more than 33%) - 400 g;
- powdered sugar - 100-150 g.
Preparation
- Cream whisk the mixer to the splendor, adding in the process sugar powder.
- Prepare and dry berries or fruits, pass, if necessary, through a sieve to get rid of particles of bones and skins, tamper the meat pulp gently into a creamy creamy base, put it into the ice cream maker.
- At the end of the chosen program of the device it is possible to shift the mass into the mold and freeze it additionally in the freezer.