Mango And Papaya Empanadas With Chipotle Honey And Lime Sorbet Recipes

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ROASTED LIME SORBET



Roasted Lime Sorbet image

Provided by Food Network

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 6

3 limes, softened by rolling or microwaving 30 seconds, halved
1/3 cups sugar
1/2 vanilla bean, scraped
Water, to cover the limes, plus 2 cups
2 cups freshly squeezed lime juice
Sugar

Steps:

  • Preheat oven to 375 degrees F.
  • Place halved limes, sugar, vanilla bean scrapings, and water in a roasting pan and stir.
  • Place in the oven and roast, stirring occasionally until the edges of the limes start to caramelize about 30 minutes. Remove the pan from the oven and allow to cool to room temperature.
  • Place a strainer over a bowl of a food processor and squeeze the juice from the limes then strain the roasting pan juices into the food processor bowl.
  • Roughly chop 1 lime half, add it to the food processor, and puree until smooth. Strain the puree into a bowl and stir in the 2 cups water, 2 cups fresh lime juice, and sugar, to taste. Chill and freeze in an ice cream maker according to manufacturers' instructions.

FRESH MANGO AND PAPAYA SORBET PARFAIT



Fresh Mango and Papaya Sorbet Parfait image

Provided by Emeril Lagasse

Categories     dessert

Time 1h37m

Yield 6 to 8 servings

Number Of Ingredients 8

2 1/2 cups diced ripe mango
2 1/2 cups diced ripe papaya
2 1/2 cups sugar
5 cups water
1 1/2 pints fresh strawberries
Splash orange liqueur (recommended: Grand Marnier), optional
1 store-bought angel food cake, cubed
Fresh mint sprigs, for garnish

Steps:

  • In 2 separate non-reactive saucepans, place the mango in 1 and the papaya in the other. Add 1 cup of sugar and 2 1/2 cups of water to each pan. Place over medium heat and bring to a boil. Cook for 2 minutes. Remove from the heat and cool completely.
  • In a blender, puree the mango mixture until smooth. Remove and strain through a fine mesh strainer. Set aside. Wash out the cup of the blender and puree the papaya mixture until smooth. Remove and strain through a fine mesh sieve. In an ice cream maker, process each mixture, separately, according to manufacturer's directions.
  • Slice the strawberries and place in a mixing bowl. Add the remaining 1/2 cup of sugar and a splash orange liqueur, if using, and mix well. Cover and refrigerate for at least 30 minutes. To serve, lay some of the cubed angel food cake over the bottom each balloon wine glass or serving bowls. Place 2 small scoops of the mango sorbet over the cake. Spoon some of the berries over the top. Repeat with the remaining cake, papaya sorbet and berries. Garnish with a sprig of fresh mint.

BASIL AND LIME SORBET



Basil and Lime Sorbet image

Provided by Jamie Oliver

Categories     dessert

Time 28m

Yield 4 servings

Number Of Ingredients 5

1 wineglass water (about 5 ounces)
1 wineglass sugar (equal in weight to the water)
5 to 6 limes, zested
1 glass lime juice
1 very large bunch basil, pounded to a puree

Steps:

  • Place the water and sugar in a pan, bring to a boil, and simmer for 4 minutes with the lime zest. Remove from the heat, and allow to cool for a while. Add the lime juice and basil puree. Stir this up and leave to infuse for a while. Pass it through a coarse sieve and pour into a plastic tub or earthenware dish and place in the freezer. Generally, sorbet takes 2 hours to set. Try to stir it around every 30 minutes, if you remember. Serve it in a glass on its own.

NO-CHURN RASPBERRY-LIME SORBET



No-Churn Raspberry-Lime Sorbet image

Nothing could be easier, or more fun to watch blend together, than this two-ingredient, sorbet. Simply puree frozen raspberries and limeade in a food processor for a few minutes for a colorful and refreshing dessert.

Provided by Food Network Kitchen

Categories     dessert

Time 1h10m

Yield 4 servings

Number Of Ingredients 2

16 ounces (about 4 cups) frozen raspberries
2 tablespoons frozen limeade concentrate

Steps:

  • Add the raspberries and limeade concentrate to a food processor and process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The sorbet will keep for up to 2 months.

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