Sorbet Trio

facebooktwitterPinterestEmail

  • Rate
  • Comment
  • Save
  • Sharefacebook twitter PinterestEmail
  • Print

  • Total Time

    Prep: 40 min. + freezing


  • Makes

    3-1/2 quarts

  • Ingredients

  • 3 cups water, divided
  • 1-1/2 cups sugar, divided
  • 6 teaspoons grated lemon peel, divided
  • 1 cup lemon juice, divided
  • 1-1/2 cups carbonated mineral water, divided
  • Salt
  • 1/2 cup minced fresh mint, coarsley chopped
  • 3 cups fresh or frozen blueberries
  • Lemon peel strips, fresh raspberries and mint sprigs, optional
  • Directions

  • For lemon sorbet, in a small heavy saucepan, bring 1 cup water, 1/2 cup sugar and 2 teaspoons lemon peel to a boil. Cook and stir until sugar is dissolved; cool. Add 1/2 cup lemon juice, 1/2 cup mineral water and a dash of salt. Transfer to an 8-in. square dish.
  • For mint sorbet, in a small heavy saucepan, bring 1 cup water, 1/2 cup sugar and 2 teaspoons lemon peel and mint to a boil. Cook and stir until sugar is dissolved; cool. Strain. Add 1/4 cup lemon juice, 1/2 cup mineral water and a dash of salt. Transfer to another 8-in. square dish.
  • For blueberry sorbet, in a small heavy saucepan, bring 1 cup water, 1/2 cup sugar, 2 teaspoons lemon peel and blueberries to a boil. Cook and stir until sugar is dissolved; cool. Cover and process for 2-3 minutes or until blended. Strain and discard seeds and pulp. Add 1/4 cup lemon juice, 1/2 cup mineral water and a dash of salt. Transfer to an 11-in. x 7-in. dish.
  • Freeze sorbets for 1 hour or until edges begin to firm; stir. Freeze 3 hours longer or until firm.
  • Just before serving, transfer sorbets separately to a food processor; cover and process for 1-2 minutes or until smooth. Scoop each flavor into serving dishes. Garnish as desired.

  • Source: Read Full Article