Sauteed Fruit And Red Berry Sorbet Recipes

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BERRY SORBET



Berry Sorbet image

Chill your sorbet container before running the ice cream maker so when you transfer the sorbet to the freezer, it won't start melting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h

Yield Makes 1 quart

Number Of Ingredients 2

4 cups (1 1/4 pounds) raspberries (red, black, or white) or blueberries
1 cup Simple Syrup for Berry Sorbet

Steps:

  • Puree berries and 1/3 cup water in a blender. Pour through a coarse sieve into a bowl. If using blueberries, strain again, through a fine sieve. (You should have 2 cups.) Stir in simple syrup.
  • Refrigerate until cold, about 1 hour. Process in an ice cream maker according to manufacturer's instructions, about 25 minutes. Transfer sorbet to an airtight container, and freeze until it hardens, at least 1 hour and up to 3 days.

RED WINE-RASPBERRY SORBET



Red Wine-Raspberry Sorbet image

Provided by David Lebovitz

Categories     Wine     Berry     Fruit     Dessert     Freeze/Chill     Fourth of July     Vegetarian     Mother's Day     Father's Day     Backyard BBQ     Frozen Dessert     Raspberry     Red Wine     Summer     Anniversary     Birthday     Shower     Party     Fat Free     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 quart (1 liter)

Number Of Ingredients 4

1 cup (200 g) sugar
3/4 cup (180 ml) water
1 bottle (750 ml) fruity red wine, such as Merlot, Zinfandel, or Beaujolais
3 cups (15 ounces/400 g) raspberries

Steps:

  • In a medium saucepan, bring the sugar, water, and red wine to a boil and let boil for 1 minute, stirring to dissolve the sugar. Remove from the heat and add the raspberries. Cover and let steep for 1 hour.
  • To purée the berries and remove the seeds, using a rubber spatula, press the mixture through a mesh strainer set over a medium bowl or pass it through a food mill fitted with a fine disk into a medium bowl. Cover and refrigerate until thoroughly chilled.
  • Freeze in an ice cream machine according to the manufacturer's instructions.
  • Variation:
  • For a lighter-tasting sorbet, use rosé in place of the red wine.

SAUTEED FRUIT AND RED BERRY SORBET



Sauteed Fruit And Red Berry Sorbet image

Provided by Bryan Miller

Categories     weekday, dessert, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 15

4 cups strawberries, washed, stems removed and sliced into eighths
2 pints raspberries, washed
1 1/4 cups sugar
2 cups reserved berries
2 cups plain yogurt, drained
1 cup creme fraiche or heavy cream
1 tablespoon fresh lemon juice
2 tablespoons butter
1/4 cup sugar
3 small pears, skin on, cores removed and quartered
1 large Granny Smith apple, skin on, cored and cut into 8 wedges
2 branches fresh rhubarb, trimmed and each cut into 4 pieces
4 clusters of about 6 grapes each, preferably red grapes
1 cup reserved berry juice
Juice of 1/2 lemon

Steps:

  • In a large bowl, combine the strawberries, raspberries and 1 1/4 cups sugar. Toss well.
  • Heat water in a pot or in the bottom of a double boiler (about 2 inches). Place the fruit bowl over the simmering water, cover and cook for an hour.
  • Strain the berries through a fine sieve into a bowl until all the juice is removed. Set aside the juice. Reserve the cooked berries.
  • Combine all sorbet ingredients in a bowl, and blend well. Place in a shallow tray. Freeze for two hours.
  • Place butter and 1/4 cup sugar in a large pan with pear, apple and rhubarb pieces in one layer. Over medium-high heat, cook all fruit until tender, about 5 minutes. Add grapes.
  • Add reserved berry juice and lemon juice. Cover, and reduce the juice by half.
  • Place some of the cooked fruit mixture on a plate next to a scoop of the frozen sorbet. Spoon juice from pan, and pour over everything.

Nutrition Facts : @context http, Calories 822, UnsaturatedFat 8 grams, Carbohydrate 156 grams, Fat 23 grams, Fiber 21 grams, Protein 10 grams, SaturatedFat 13 grams, Sodium 91 milligrams, Sugar 125 grams, TransFat 0 grams

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