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La Belle Cuisine
Recipe Source:
Charlie Trotter's Desserts
Charlie Trotter & Michelle Gayer,
1998, Ten Speed
Press
 
Simple
Syrup
(used in all of the following sorbet recipes)
Yield:
approximately 3 cups
2
cups water
2 cups sugar
Method:
Bring the water and sugar to a boil, remove from the heat, and
let cool.
The syrup may be kept for up to 1 month in the refrigerator.
Variation: For Vanilla Simple Syrup, add
the pulp and pod of 1/2 vanilla
bean to the sugar and water and proceed as
directed for Simple Syrup.
Darjeeling Tea Sorbet
Yield: 1 1/2
cups
1
1/2
cups peeled, cored, and chopped ripe pears
1/2 cup water
1/2 cup freshly squeezed lemon juice
2 tablespoons Darjeeling tea, in a cheesecloth sachet
1/2 cup Simple Syrup
2 tablespoons corn syrup
Method:
Bring the pears, water and lemon juice to a boil. Add the tea,
cover,
remove from the heat and steep for 30 minutes. Remove the
sachet,
squeezing out any liquid into the pan. Cool the mixture slightly,
then purée
with the Simple Syrup and corn syrup for 2 minutes, or
until smooth. Strain through a fine-mesh sieve, refrigerate to chill, and
then freeze in an ice
cream machine. Keep frozen until ready to use.
Green Tea Sorbet
Yield: 2
cups
1
cup freshly squeezed orange juice
1/2 cup sugar
2 tablespoons green tea
2 mangos, peeled and chopped
1/4 cup corn syrup
Method: Bring the orange juice, sugar and tea to a boil in a small sauce-
pan.
Cover, remove from heat, and steep for 30 minutes. Place in the
blender
with the remaining ingredients and purée for 2 minutes, or until smooth.
Strain through a fine-mesh sieve, refrigerate to chill, and then
freeze in
an ice cream machine. Keep frozen until ready to use.
Chamomile Tea Sorbet
Yield: 1 1/2
cups
1 1/2
cups apple juice
1/4 cup freshly squeezed lime juice
2 tablespoons chamomile tea
1 tablespoon corn syrup
1/4 cup Simple Syrup
Method:
Bring the apple and lime juices to a boil. Add
the tea, cover,
and steep for 30 minutes. Strain through a fine-mesh sieve
and then stir
in the
corn syrup and Simple Syrup. Refrigerate to chill and
then freeze
in an ice cream machine. Keep frozen until ready to use.
Passion Fruit Sorbet
Yield:
approximately 1 pint
12
passion fruit
1/3 cup Simple Syrup
3/4 cup freshly squeezed orange juice
2 tablespoons corn syrup
Method:
Cut the passion fruit in half and scoop the pulp
into a blender.
Blend for 15 seconds and strain through a fine-mesh sieve.
Discard the
seeds. Combine the passion fruit with the remaining
ingredients, refrigerate
to chill, and then freeze in an ice cream
machine. Keep frozen until ready
to use.
Bing Cherry Sorbet
Yield:
approximately 1 pint
30
Bing cherries, pitted
1/2 cup Simple Syrup
2/3 cup freshly squeezed orange juice
1/4 cup corn syrup
Method:
Purée the cherries, Simple Syrup and orange
juice for 3
minutes,
or until smooth. Strain through a fine-mesh sieve and
add
the corn syrup. Place in the refrigerator to chill, and then freeze in
an ice cream machine. Keep frozen until ready to use.
Strawberry Sorbet
Yield:
approximately 1 pint
2
cups fresh strawberries
1/4 cup freshly squeezed lemon juice
1/2 cup Simple Syrup
Method:
Purée all of the ingredients for 3 minutes, or until smooth.
Strain
through a fine-mesh sieve, chill in a refrigerator, and then freeze
in an
ice cream machine. Keep frozen until ready to use.
Peach Sorbet
Yield:
approximately 1 pint
4
peaches, peeled, pitted, and cut into chunks
1/4 cup freshly squeezed lemon juice
1/2 cup Simple Syrup
1/4 cup water
Method: Bring all of the ingredients to a boil and then
simmer for 3
minutes. Purée for 3 minutes, or until smooth, and strain
through a
fine-mesh sieve. Chill in a refrigerator, and then freeze in an
ice cream
machine. Keep frozen until ready to use.
Rhubarb Sorbet
Yield: 2
cups
4
stalks rhubarb, chopped (about 2 1/2 cups)
1/2 cup Simple Syrup
1/2 cup water
Method: Bring all of the ingredients to a boil and then
simmer for 5
minutes, or until the rhubarb is tender. Purée for 3
minutes, or until
smooth, and strain through a fine-mesh sieve. Chill in a
refrigerator, and
then freeze in an ice cream machine. Keep frozen until
ready to use.
Mango Sorbet
Yield:
approximately 1 quart
3
ripe mangoes, peeled and chopped (about 3 cups)
1/4 cup freshly squeezed lime juice
1/2 cup water
1/3 cup Simple Syrup
Method:
Combine all of the ingredients in a blender and purée for 3
minutes,
or until smooth. Strain through a fine-mesh sieve, refrigerate
to chill,
and then freeze in an ice cream machine. Keep frozen until
ready to use.
Pink
Grapefruit-Chile-Tequila Sorbet
Yield: 1
quart
2
large pears, peeled, cored and chopped
3/4 cup Simple Syrup
1 jalapeño, stemmed, halved, and seeded
2 pink grapefruits, skin and pith removed,
quartered,
and any juice reserved
1 cup freshly squeezed orange juice
1/4 cup corn syrup
1/4 cup tequila
Method: Put the pears, Simple Syrup, and jalapeño in a
medium saucepan
and add water, if necessary, to cover the pears. Bring to
a simmer and cook for 15 to 20 minutes, or until the pears are tender.
Remove the pears, and reduce the remaining liquid to 3/4 cup. Place the
pears, grapefruit (and
any juice), orange juice, and reduced cooking
liquid in a blender. Purée
by
pulsing, taking care not to run the blender
continuously and overblend.
Add the corn syrup and tequila and let the
mixture cool. Freeze in an ice
cream machine and keep frozen until ready
to use.
Featured Archive Recipes:
Julia Child's Fruit Sherbets
Mocha Java Sorbet
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