new year’s resolution: eat healthy, eat light, a tangerine sorbet with vodka (naturally)

IMG_4521.jpg
To begin my new year’s resolution for healthier eating, David Tanis (NY Times Cooking) proposes a meal:  Miso Chicken in Leek, Ginger, and Scallion Broth, Tofu and Herb Salad with Sesame, and of course, a dessert. This delicious tangerine sorbet has only three ingredients: fresh squeezed tangerine juice, powdered sugar and vodka (I didn’t have sake). Because of the vodka the sorbet wouldn’t freeze, not completely, anyway, I put it in the freezer to harden for several hours. This recipe method is for the KitchenAid ice cream maker.

Tangerine Sorbet (adapted from David Tanis)
Yield 4-6 servings
Time: Suggest 3 days to set up and 1 hour 35 minutes (at least)to make sorbet

3 cups fresh squeezed tangerine juice, with pulp (about 18 small tangerines)
3/4 cup powdered sugar
1/4-1/2 cup vodka (sake in original recipe)

Twenty-four to 48 hours before making the sorbet, put the ice cream maker in the freezer. If you make the sorbet in the morning of the second day, it will be solid enough to enjoy for an after-dinner dessert.

In a blender, combine the juice, sugar, and 1/4 cup vodka. Start out with 1/4 cup vodka to see if the sorbet will freeze in the ice cream maker. Put the mixture in the refrigerator to chill, at least 1 hour.

Set up the ice cream maker and turn on the machine to Level 1. While the dasher is turning, pour the chilled juice mixture into the bowl. Continue churning 20-30 minutes or until the sorbet thickens and can be scooped up in a spoon. Because of the vodka, the sorbet may stay in a liquid state. In that case, put the entire workbowl in the freezer to set up.

quick pineapple-mango sorbet

IMG_1768.JPG
Pineapple-Mango Sorbet with a slice of Fresh Mango Tart

All it takes is  just three ingredients plus water and not quite 5 minutes of your time! And you can adapt it for smaller or larger portions by remembering that it’s just 2 parts pineapple to 1 part mango.

Quick Pineapple-Mango Sorbet
Makes 6-8 scoops

2 cups frozen pineapple chunks
1 cup frozen mango chunks
Juice of 1 lime
up to 1/4 cup or more of water, as needed

In the bowl of a food processor, add the pineapple, mango and lime juice. Process until the fruit is a flaky texture. While the machine is running, gradually pour water a bit at a time down the feed tube until you get the desired consistency: creamy and smooth. You may use more or less water as needed.

fresh passion fruit sorbet

DSC06335.jpg

It’s been so hot lately now that it’s summer in Thailand. I needed to make something quick and refreshing–no baking, no cooking–well, not much anyway. Savory Simple had a recipe for passion fruit sorbet using passion fruit puree. I thought, why not? It’s perfectly simple and I had frozen fresh passion fruit which is even better than puree. I have a Kitchenaid ice cream maker so these are the directions for making this sorbet. It came out smooth and creamy, a little tart with a fresh fruit taste that’s unbeatable. 

Fresh Passion Fruit Sorbet

2 cups water
1 cup sugar
1 1/4 cups fresh passion fruit pulp with seeds

At least 48 hours before making the sorbet, put the Kitchenaid ice cream maker bowl in the freezer.

Make a simple syrup. In a medium saucepan, heat sugar and water on low heat until the sugar dissolves, about 5 minutes. No stirring necessary! Let the syrup cool for about 5 minutes then add the passion fruit. Cool the mixture for at least 1 hour in the refrigerator. Put it in a spouted jug.

Make the sorbet. Assemble the ice cream dasher and turn it on to the stir (number 1) setting. While it is running, pour the passion fruit mixture into the bowl. Continue churning for 7 to 12 minutes or until you achieve the desired consistency. Spoon into a loaf pan, cover, and freeze at least 2 hours to harden. I skipped this step and simply covered the ice cream maker bowl and put it into the freezer again.

coconut water sorbet

DSC06266.JPG

It looks and tastes like a snowball. It lacks dairy to make it creamy like a sherbet but as a summer dessert, it is cold and refreshing with a lightly sweet coconut flavor. This sorbet needs no flavor enhancer and I recommend making it with fresh young coconut water. I tried an earlier version of it with the coconut water in the UHT packaging and it just wasn’t the same. Fresh is best.

Coconut Water Sorbet

1 cup water
3/4 cup sugar
2-2 1/2 cups fresh young coconut water
1/4 cup fresh young coconut jelly, chopped fine

Heat water and sugar in a medium saucepan over medium heat until sugar dissolves. Let cool to room temperature. Add the fresh young coconut water and stir to combine. Refrigerate 8-12 hours in a measuring cup with a spout.

Freeze in an ice cream maker according to manufacturer’s directions. If using KitchenAid ice cream maker, assemble the drive assembly, dasher and freeze bowl. Turn on machine to Setting #1. While the machine is turning, pour the coconut water mixture into the freeze bowl and freeze until the desired consistency is reached 15-20 minutes. Three to five minutes before freezing time is up, add the chopped coconut jelly and continue mixing until done.

Scrape the sorbet into an airtight container and place in the freezer at least 2 hours to harden. Before serving let sorbet stand at room temperature 15-30 minutes before scooping.

strawberry sorbet

DSC06164 2.JPG

The great thing about this sorbet is that it is mostly fruit. This strawberry season I froze about 800 grams of fresh strawberries for a later use. When I got the KitchenAid ice cream maker attachment, I had a great idea for using up those strawberries. Using just 3 ingredients, this sorbet turned out smooth with a tart icy flavor that’s just perfect for a hot summer day’s treat. Note: You can substitute any kind of berry for the strawberries.

Strawberry Sorbet

750 g frozen strawberries, thawed
90 ml water
300 ml simple syrup

Make the simple syrup by heating equal amounts of sugar and water in a saucepan until the sugar dissolves, about 3-5 minutes. Chill in the refrigerator at least 8 hours or overnight.

Next, puree the strawberries with water in a food processor until smooth. Using a fine mesh strainer, strain the strawberries by lightly pressing and stirring the puree. Discard the solids. Chill the strained strawberry puree at least 8 hours or overnight.

When ready, combine the simple syrup and strained strawberry puree and freeze according to the ice cream maker manufacturer’s directions. For the KitchenAid ice cream attachment, be sure the freeze bowl has been in the freezer for at least 24 hours then follow these directions.

1. Assemble the freeze bowl, drive assembly and dasher. Turn on the machine to Speed #1.
2. While the machine is running, slowly pour the sorbet mixture into the freeze bowl using a measuring cup with a spout.
3. Let the freeze bowl work its magic and in about 10-15 minutes you will have sorbet.
4. Remove the sorbet to a shallow airtight container and freeze for about 2 hours before serving.