French Sorbets

pear-sorbet Cardamom And Pear Sorbet

Prep Time: 1 hour
Cook Time: 5 minutes
Serving: 8 Persons



Ingredients:
1/2 cup of sugar
1 1/2 cups of water
1/4 tsp of ground cardamom/ cardamom powder
4 ripe pears; peeled and chopped
1 tsp of freshly made lemon juice
2 tbsp of pear brandy

Method:
Mount a small saucepan on medium heat with the sugar and water in it on medium heat. Slowly bring the sugar and water to a boil. When it starts boiling, lower the heat and let it simmer, uncovered, for about 5 to 7 minutes. Let the mixture be reduced in volume and thicken slowly. Remove the saucepan from heat and let the syrup chill for at least 30 minutes, until it has become a little cool. Transfer the syrup, the cardamom, the pears, the lemon juice, and the pear brandy to a blender and process. The mixture should be smooth without any lump. Now, using a fine mesh sieve, strain the mixture. Freeze the pear puree in an ice cream maker as per the instructions given by the manufacturer.



Blueberry And Merlot Sorbet

Prep Time: 45 minutes
Cook Time: 5 minutes
Serving: 8 Persons




Ingredients:

8 cups of fresh blueberries
1/4 cup of water
3/4 cup of sugar
1/2 cup of Merlot

Method:
Transfer the blueberries and water to a blender and blend on high till the mixture becomes smooth. Now transfer this to a large saucepan, add in the sugar and stir. Mount the pan on medium heat and bring the mixture to a boil and immediately remove it from heat. Allow the berries to cool at room temperature for about 5 minutes. Then press the berries through a sieve.

Discard the solid portions of the berry. Retain the puree and mix it with the Merlot and let the mixture cool at room temperature. When the mixture has cooled down considerably freeze it in an ice cream maker as per the instructions given by the manufacturer.



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