Pinkglow Pineapple Sorbet

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Around here we are into the heat of summer. That means we are looking for cool and refreshing sips and nibbles to enjoy during this hot time. One thing that I find wonderfully refreshing is fresh fruit sorbet. It is intensely flavorful, deeply chilling, and when mixed with rum and whirred in a blender, makes one heck of a frozen cocktail. This version was made using a Pinkglow pineapple, provided to me (with my enduring thanks) by Melissa’s Produce. Not only is it very pretty, but it is deliciously sweet, and makes a lovely presentation to serve to your grateful guests.

Pinkglow Pineapple Sorbet

½ Pinkglow pineapple, peeled, cored, and cubed (two cups)
½ c. sugar
1/3 c. water
2 T. pineapple rum

Place all ingredients into a food processor, and process until creamy. Refrigerate for at least one hour before processing in an ice cream maker. Put into an airtight container and freeze.

 

White Russian Sorbet

When the heat is on (and, boy, is it!) it's time to cool things off with a frosty summer cocktail. It's even better when that cocktail is turned into a tasty frozen dessert.

This White Russian Sorbet is a breeze to make. The flavors explode in your mouth, leaving you wanting more...much more. Sorbets are made with just a touch of cream, so you are in for a major brain freeze if you try to eat it too fast, but this is really for the best, because you are going to want to savor every luscious spoonful. Plain old vodka works just as well, but treat yourself to the whipped cream variety. It does amazing things to drinks and desserts!

Slightly adapted from epicurious.com, this adults only dessert looks especially pretty when served in punch cups.

 White Russian Sorbet

1-3/4 cups water
1/2 cup sugar
3-1/2 teaspoons instant espresso powder
1 tablespoon dark corn syrup
1/2 cup whipping cream
3 Tablespoons Whipped Cream vodka
3 Tablespoons Kahlúa

Stir water and sugar in heavy medium sauce pan over medium heat until sugar dissolves. Increase heat and bring to a boil; remove from heat. Add espresso powder and stir to dissolve. Pour into medium bowl. Whisk in corn syrup, whipping cream, vodka, and Kahlúa. Refrigerate mixture until cold, about 2 hours.

Transfer sorbet mixture to ice cream maker; process according to manufacturer's instructions. Transfer sorbet to container; cover, and freeze until firm, about 2 hours, but overnight is best. (Can be made 2 days ahead.)

Freeze 4 coffee cups for 30 minutes. Scoop sorbet into frozen cups. Garnish with coffee beans and serve immediately.

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This post is linked to:

Full Plate Thursday

Create It Thursday

The DIY Collective

Simple and Sweet Fridays

Foodie Friday & Everything Else

Friday Frenzy

Mango-Citrus Sorbet

I am all about fall colors at this time of the year but, generally, in cooking and baking, it means something pumpkin-y and, frankly, I’m starting to get “pumpkin-ed out” (Oh, no!)  Not to worry, it probably won’t last.  In the meantime, though, I’m employing the use of other fall-colored foods and today broke out the mangoes.  Mangoes, you say?  In the fall?  Yes!  I know you probably think of mangoes as tropical and summery, but, this morning I made mango sorbet (had it for breakfast, don’t judge me, it’s fruit isn’t it?) and it was amazingly delicious.  The recipe is straight out of the Melissa's Everyday Cooking with Organic Produce Cookbook (I found stacks of them in the produce section of the local market).  It’s a book that I recommend highly because it has loads of novel recipes for every imaginable type of produce.  This delicious, healthy sorbet is going to be used as a part of an Indian meal, between courses, to help put out the spicy fire of the food (until I bring on more!).  Try it.  It is so easy and so very good!

Mango-Citrus Sorbet

YIELD: 8 Servings

½ cup water

½ cup sugar

3 large or 4 medium mangoes, peeled, seeded, and diced

Juice of 1 lemon, preferably Meyer

Juice of 12 orange, preferably Cara Cara

In a small saucepan combine water and sugar. Bring to a boil on high heat; boil for 2 minutes.  Cool and chill.

Puree mango in batches in blender or food processor fitted with the metal blade; fruit should be smooth and without any lumps.  Add chilled sugar syrup and juice and whirl until combined.

Process in ice cream maker according to manufacturer’s instructions.

Transfer to container.  Cover and freeze at least 5 hours or up to a week.  Place in refrigerator 20 minutes before serving to soften slightly.

Nutrition information (per 1 cup serving): 131 calories (less than 2 percent from fat), 0 g fat, 0 g saturated fat, 0 mg cholesterol, 32 g carbohydrates, 0.9 g protein, 14 mg sodium, 0.5 g fiber

 If you don’t have an ice cream maker, GET ONE!  Click here.

  It’s more than just for making ice cream; it makes slushies (Imagine pouring a can of your favorite soft drink into the machine and coming out with a slushy ten minutes later.), frozen margaritas to die for, and wonderful, good-for-you sorbets like this one.  Oh yes, it also makes sinfully delicious ice cream!

 This post is linked to:

On the Menu Monday