Sorbets

Combine first 8 ingredients in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Boil until syrup is thick and mixture is reduced to 2 cups, about 12 minutes. Discard bay leaf; cool syrup. Strain syrup into medium bowl. Add orange juice, lemon juice, and vodka. Transfer to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container, cover, and freeze until firm, at least 6 hours and up to 3 days.

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BLOOD ORANGE SORBET
Makes 1 Quart

4 pounds blood oranges
1 1/4 cups water
3/4 cup sugar
1 tablespoon vodka

Finely grate enough peel from oranges to measure 1 1/2 tablespoons. Combine 1 1/4 cups water, sugar, and 1 1/2 tablespoons orange peel in heavy medium saucepan. Stir over high heat until sugar dissolves and syrup boils; remove syrup from heat. Cut all peel and pith from oranges. Working over bowl to catch juices, cut between membranes to release orange segments. Discard any seeds. Transfer orange mixture to processor; puree until smooth, about 30 seconds. Measure 2 1/3 cups orange puree and mix into orange syrup (reserve any remaining puree for another use). Add vodka and cover orange mixture; refrigerate at least 6 hours and up to 1 day to blend flavors. Process orange mixture in ice cream maker according to manufacturer's instructions. Transfer to container; cover and freeze. (Can be made 2 days ahead.)

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CREME FRAICHE SORBET
Makes 8 Servings

1 1/2 cups water
2/3 cup sugar
2 8-ounce containers crème fraîche *
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1 tablespoon vodka

Crème fraîche is available at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill until ready to use.

Stir 1 1/2 cups water and sugar in heavy small saucepan over medium heat until sugar dissolves. Increase heat and boil syrup until reduced to 1 1/2 cups, about 2 minutes. Transfer syrup to bowl; chill until cold, at least 1 hour. Whisk crème fraîche, vanilla and lemon juice into syrup. Transfer to ice cream maker. Process according to manufacturer’s instructions. Transfer sorbet to container. Cover; freeze up to 1 week.

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PLUM AND RED WINE SORBET
Makes 1 1/2 Quarts

1 pound ripe red, black, or prune plums, halved lengthwise and pitted
3/4 cup dry red wine
3/4 cup sugar
3/4 cup water
1 (3-inch) cinnamon stick
2 (3- by 1-inch) strips lemon zest (removed with a vegetable peeler)
1 teaspoon fresh lemon juice
8 black peppercorns
Stir together all ingredients and a pinch of salt in a heavy medium saucepan and cook, covered, over medium heat, stirring occasionally, until plums fall apart, about 25 minutes. Discard cinnamon stick and zest. Purée in batches in a blender until very smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl, discarding solids. Cool, uncovered, then chill, covered, until cold, at least 2 hours.
Freeze purée in ice cream maker, then transfer sorbet to an airtight container and put in freezer to harden, at least 1 hour. (Plum purée can be chilled up to 1 day. Sorbet keeps, frozen, 1 week.)

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FRESH GINGER AND CITRUS SORBET
Makes 8 Servings

5 cups water
2 cups sugar
3 tablespoons finely chopped peeled fresh ginger
2 teaspoons finely grated lemon peel
2 teaspoons finely grated lime peel
3 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
1 tablespoon vodka
Fresh mint sprigs for garnish

Combine 5 cups water, sugar and ginger in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Strain liquid into large bowl; discard solids. Return liquid to same saucepan. Add lemon and lime peels. Boil 2 minutes. Remove from heat. Whisk in lemon and lime juices and vodka. Refrigerate until cold. Transfer mixture to an ice cream maker and process as directed. Freeze until solid, at least 4 hours or overnight. Make Ahead: Can be prepared 3 days ahead. Keep frozen. Scoop sorbet into glasses or bowls. Garnish with mint.

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PERSIMMON SORBET
Makes 1 quart

1/2 cup sugar
2 pounds very ripe Fuyu or Hachiya persimmons (they should be very soft to the touch)
1 tablespoon plus 1 teaspoon fresh lemon juice
1 tablespoon vodka

Bring 1 cup water and sugar to a boil, stirring until sugar is dissolved. Boil 3 minutes, then cool. Core, quarter, and, if necessary, seed persimmons. Scrape pulp from skins into a blender. Purée with lemon juice until very smooth. Add sugar syrup, vodka and blend. Chill until very cold, at least 2 hours. Freeze mixture in an ice-cream maker. Transfer to an airtight container and freeze. (Sorbet's consistency will remain soft.)

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PEACH AND LEMON VERBENA SORBET
Makes 1 Quart

If the peaches are very sweet,add just three-quarters of the syrup to the puree.

2/3 cup sugar
4 strips lemon zest (each about 2 inches by 1/2 inch)
3 sprigs fresh lemon verbena
2 1/2 pounds ripe yellow peaches, peeled
2 tablespoons vodka

Put sugar and 1 1/2 cups water into a medium saucepan over medium heat. Bring to a simmer, stirring until sugar has dissolved. Add zest. Simmer 5 minutes. Remove from heat; add lemon verbena. Cover; let stand 20 minutes. Pour through a fine sieve into a bowl; discard solids. Let syrup cool completely. Meanwhile, coarsely chop peaches, and place in a large bowl. Crush with your hands or a potato masher, then pass through a medium-mesh sieve into a bowl; discard solids (you should have at least 1 1/2 cups puree). Add cooled syrup and vodka to peach puree; stir to combine. Refrigerate until cold, at least 2 hours (up to 4 hours). Freeze peach mixture in an ice cream maker according to manufacturer's instructions. Transfer to a chilled airtight container; freeze at least 2 hours (up to 2 weeks). Let sorbet stand at room temperature 10 minutes before serving.

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PEAR AND CRANBERRY SORBET
Makes 4 Servings

3/4 cup plus 2 tablespoons sugar
3 Comice or other green-skinned pears
1/2 cup freshly squeezed lemon juice
1/2 cup fresh or frozen cranberries
1 tablespoon vodka

Combine sugar with 1 3/4 cups water in a medium saucepan. Stir well, and cook the mixture over medium-high heat, stirring occasionally, until sugar has dissolved, 5 to 8 minutes. Transfer the syrup to a metal mixing bowl, and place in the refrigerator to chill, about 30 minutes. Meanwhile, peel and core 3 pears. Chop into 1/4-inch dice and toss with 2 tablespoons lemon juice. Transfer to a medium saucepan. Add cranberries. Cover and cook over medium heat until the juices are released, 6 to 8 minutes. Reduce the heat to medium low and cook, covered, until pears are very soft, 12 to 18 minutes. Transfer mixture to a food processor and process until smooth. (At this stage, the puree may be passed through a fine strainer to get a smoother texture.) Transfer puree to metal bowl; let chill in refrigerator, about 30 minutes. Combine chilled puree with syrup, vodka and 1/4 cup lemon juice. Transfer the mixture to an ice-cream machine and freeze, following the manufacturer's instructions. Transfer to a container and freeze, until the sorbet has set and is completely frozen, at least 4 hours or over overnight.

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SPICED STRAWBERRY SORBET
Makes 1 Quart

2/3 cup sugar
2/3 cup water
3 tablespoons black peppercorns, crushed coarse
1 quart strawberries (preferably local), hulled
2 tablespoons balsamic vinegar, or to taste
1 tablespoon vodka

In a saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Stir in peppercorns and remove pan from heat. Cover pan and let syrup stand 1 hour. Strain syrup through a fine sieve into a food processor or blender and discard peppercorns. Purée hulled strawberries with syrup until very smooth and force though sieve into a bowl, discarding seeds and other solids. Stir in vinegar, vodka and chill, covered, until cold. Freeze mixture in an ice-cream maker. Transfer o a container and freeze at least 4 hours or overnight.

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CONSMOPOLITAN SORBET (CRANBERRY, LIME & COINTREAU) Makes 1 Quart

2 cups sugar
2 cups water
5 1/3 cups fresh or frozen cranberries (not thawed; 24 oz)
1/8 cup vodka
1/4 cup fresh lime juice
2 tablespoons Cointreau or other orange liqueur

Bring sugar and water to a boil in a 3-quart heavy saucepan, stirring until sugar is dissolved. Add cranberries and simmer, uncovered, until berries are collapsed, 8 to 10 minutes. Pour through a large sieve into a bowl, gently pressing on solids to extract liquid (without forcing pulp through), and discard solids. Cool syrup, then chill, covered, until cold. Stir in vodka, lime juice, and Cointreau and freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden at least 4 hours or overnight.

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SOUR CHERRY LAMBIC SORBET
Makes 5 Cups

3 cups pitted sour cherries (18 ounces)
3/4 cup Sugar Syrup (equal parts sugar and water brought to a boil and simmered until sugar melts)
1 cup cherry lambic beer

In a blender, puree the cherries until smooth. Stir in the Sugar Syrup and the cherry lambic beer. Pour the sorbet base into an ice cream maker and freeze according to the manufacturer’s instructions. Pack the sour-cherry lambic sorbet into a plastic container. Press a sheet of plastic wrap directly onto the surface of the sorbet and close the container with an airtight lid. Freeze until firm, 4 hours.

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HIBISCUS AND GRAPEFRUIT SORBET
Makes 4 Servings

2 cups boiling water
4 Red Zinger tea bags or plain hibiscus tea bags
1 cup fresh pink grapefruit juice
1 tablespoon vodka

In a large bowl, stir the sugar into the boiling water and add the tea bags. Let steep for 10 minutes. Discard the tea bags and stir in the grapefruit juice. Chill the liquid in an ice water bath, then transfer to an ice cream machine. Freeze the sorbet according to the manufacturer's instructions.

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YOGURT LIME SORBET
Makes 1 1/2 Cups

1 cup plain whole-milk yogurt
1/2 cup fresh lime juice
3 tablespoons sugar
1 teaspoon finely grated lime zest
1 tablespoon vodka

In a small bowl, whisk together the yogurt, lime juice, sugar and lime zest. Refrigerate until the yogurt is cold, about 1 hour. Transfer to an ice cream maker and freeze according to manufacturer's directions. Serve at once

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TEQUILA CILANTRO SORBET
Makes 8 Servings

This is also very good with clear rum.

1 1/4 cups water
1 cup sugar
1 cup coarsely chopped cilantro
1 cup fresh lime juice
3/4 cup plata or silver tequila
Pinch of salt

In a saucepan, bring the milk, water, sugar and cilantro to a boil; stir to dissolve the sugar. Transfer to a stainless steel bowl set in an ice water bath; stir occasionally until cool. In a blender, puree the sorbet mixture. Strain through a fine sieve set over a bowl. Stir in the lime juice, tequila and salt. Freeze the sorbet in an ice cream maker according to the manufacturer's instructions. Transfer to a shallow bowl, wrap with plastic and freeze until very firm, about 1 hour.

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KIR ROYALE SORBET
Makes 1 quart

2/3 cup sugar
2/3 cup water
2 1/2 cups raspberries
1 cup Champagne or other sparkling wine, e.g., Prosecco (which is less expensive)
1/4 cup crème de cassis
1 1/2 tablespoons fresh lemon juice

In a small heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Remove pan from heat. In a blender or food processor, purée raspberries with Champagne, crème de cassis, and sugar syrup until smooth. Force purée through a fine sieve set over a bowl, pressing hard on solids, and stir in lemon juice. Chill mixture until cold and freeze in an ice-cream maker.

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MAI TAI SORBET
Makes 4 Servings

1/2 cup pineapple juice
1/2 cup peach-passion fruit nectar
1/2 cup guava nectar
6 tablespoons dark rum
1/4 cup sugar
4 teaspoons grenadine
1 tablespoon fresh lime juice
Pineapple wedges for garnish optional)

Combine all ingredients except pineapple wedges in medium metal bowl and stir until sugar dissolves. Refrigerate until cold. Transfer sorbet mixture to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container; cover and freeze unit firm, about 2 hours. (Can be prepared 2 days ahead; keep frozen.) Freeze 4 Martini glasses for 1 hour. Scoop sorbet into frozen glasses. Garnish with pineapple wedges if desired.

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POMEGRANATE SORBET
Makes About 4 Cups
You can serve this sorbet as a palate cleanser or a fat free dessert. It can be served in shallow bowls in a pool of Champagne or other sparkling wine, (e.g., Prosecco) or you can pass glasses of a sparkler along side.

7 large pomegranates—6 halved crosswise, plus 1 peeled and separated into seeds, for garnish (To make this easy, you can also use 2 cups of POM pomegranate juice.
3/4 cup plus 1 tablespoon sugar
1/2 cup plus 2 tablespoons water
1 teaspoon vodka to aid in getting a smoother texture (optional)
2 teaspoons fresh lemon juice

Using a large citrus juicer, ream 12 of the pomegranate halves to yield 2 cups of juice. Strain the juice if necessary to remove any seeds or white pith. If you are using POM juice, just measure it, best cold if possible. In a small saucepan, combine the sugar with 1/2 cup plus 2 tablespoons water. Simmer the syrup over moderate heat until thick and reduced to 3/4 cup, about 5 minutes. Let cool to room temperature. Stir the syrup, vodka and lemon juice into the pomegranate juice. Chill the mixture until cold to get the best results from the ice cream freezer. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. While the sorbet is churning, chill a stainless steel bowl in the freezer. As soon as the sorbet is done, transfer it to the chilled bowl. Make Ahead: The pomegranate juice can be frozen for up to 1 month. The pomegranate sorbet can be frozen, covered, for up to 2 weeks.

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CHOCOLATE ORANGE SORBET
Makes About 7 Cups
This can be a lovely fat free dessert on its own or can be served with the Flourless Chocolate Orange Almond Cake in the Cake section of the recipe collection.

4 cups water
2/3 cup sugar
1 tablespoon instant coffee crystals
1/2 cup frozen orange juice concentrate, thawed
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
1 teaspoon vodka to aid in getting a smoother texture (optional)

Bring first 3 ingredients to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Mix in orange juice concentrate. Reduce heat to low. Add chocolate and vodka whisk until smooth. Chill uncovered 4 hours, stirring occasionally. Process sorbet mixture in ice cream maker according to manufacturer's instructions. Transfer to container, Cover; freeze at least 6 hours and up to 3 weeks.

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MANGO, HONEY, MINT SORBET
Makes 8 Servings
Honey replaces the sugar syrup usually used in sorbets, making a deeper flavor. Be sure to puree the mixture until completely smooth for the best texture.

1 or 2 large oranges, finely grated to yield 1/2 teaspoon zest, squeezed to yield 1/2 cup juice
4 cups chopped, peeled, very ripe mango (from about 3 large)
1/2 cup mild honey (such as clover)
2 teaspoons chopped fresh mint
1 teaspoon vodka to aid in getting a smoother texture (optional)
1/2 teaspoon kosher salt

Combine all of the ingredients with 1/2 cup water in a blender and puree until completely smooth. Chill the mixture until cold to ensure the best results with the ice cream freezer. Freeze in an ice cream maker according to the manufacturer's instructions. Serve immediately or transfer to an airtight container and freeze for a firmer texture. The sorbet will keep in the freezer for up to 1 month. lf the texture becomes icy, melt the sorbet and refreeze it in the ice cream maker.

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QUICK COCONUT SORBET
Makes 6 Servings
Great by itself, but makes an even better dessert with the optional Rhubarb Compote recipe noted below.

1 l5-ounce can cream of coconut (such as Coco Lopez)
1 cup ice-cold water
1 teaspoon vodka to aid in getting a smoother texture (optional)
1/4 teaspoon rum extract

Whisk all ingredients in medium bowl. Chill the mixture until cold to ensure the best results with the ice cream freezer. Freeze in an ice cream maker according to the manufacturer's instructions. Spoon into a container, cover and and freeze for at least 6 hours. (Will last in the freezer for up to 1 month)

Rhubarb Compote (optional accompaniment to the sorbet)

2 pounds fresh rhubarb, trimmed, cut into l-inch pieces (about 7 cups)
1/2 cup currant jelly
1/2 cup sugar
1/4 cup minced crystallized ginger
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel

Combine first 6 ingredients in heavy pot. Bring to boil, stirring ccasionally. Reduce heat to medium-low, cover and simmer until mixture thickens slightly, about l0 minutes. Transfer to medium bowl. Refrigerate compote until cold. (Can be made l day ahead. Cover and chill.) Spoon into bowls. Top with sorbet and serve.

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The creaminess and vivid flavors make you forget they're fat-free!

Updated April 25, 2014