Love Making Tips - Sweets and desserts | Sherbets - [1]

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A berry honey sherbert

Juice the orange and lemon and then grate the rinds. Reserve. Puree the berries with the juice from the orange and lemon in a blender or food processor. Place the honey and hot water in a large bowl, stirring until the honey dissolves. Add pureed berries and reserved grated rinds and mix thoroughly. Cool the mixture.
Beat the egg whites and carefully, but thoroughly fold them into the sweetened berry mixture. Slowly spoon the mixture into the chilled canister of the ice cream machine and freeze according to the manufacturer's directions.

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Avacado Buttermilk Sherbet

Puree avacados in blender or food processor. Combine buttermilk, sugar, honey, corn syrup and lemon juice. Beat well and blend with avacados. Refrigerate until mixture is thoroughly chilled, then freeze according to ice cream maker manufacturer's directions.
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Blueberry Sherbet

Combine blueberries, milk, corn syrup and lime juice in a blender or food processor. Process until smooth. Pour mixture throught a strainer, pressing out all the juice. Discard skins. Add Triple Sec to strained mixture, cover and refrigerate until ready to freeze. Pour into the ice cream maker and follow the manufacturer's instructions for freezing. For a patriotic dessert - why not do a parfait with a scoop of this and one of rasperry sherbet and one of vanilla ice cream.
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Buttermilk Fruit Sherbet

Combine frozen berries with half the buttermilk (1/4 cup) in food processor, using the steel blade. Process until berries are coarsely chopped. Stir with a spoon. Cover and process, adding remaining buttermilk, a little at a time, through the cover opening. Uncover and redistribute berries, then re-cover and process again, until mixture is smooth and has the texture of frozen custard or soft-serve ice cream. Don't overprocess. If desired, sweeten to taste with a few drops of honey or a few packets of low-cal sweetener. Presentation: Serve immediately. Yield: Makes 4 servings, 75 calories each; sweetener adds about 5 calories per serving.
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Buttermilk Sherbet

In a bowl, combine well the buttermilk, corn syrup, lemon juice, sugar, and zest. Freeze mixture in an ice-cream freezer, according to directions. Pack sherbet into an air-tight container and freeze it until firm. Serve scoops of the sherbet garnished with strips of zest. Makes about 1 1/2 quarts.
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Cactus Honey Sherbet

Plunge the peaches into a large pot of boiling water for one minute; using a slotted spoon, transfer them immediately to a large bowl of cold water. The skins should slip off easily. Slice the peaches. There should be about 1 1/2 cups.
Sprinkle gelatin over the 1/4 cup of cold water in a small bowl. Set aside. Combine 1 cup prickly pear juice with peach slices and prickly pear pieces in a medium saucepan. Simmer over low heat for five minutes.
Turn off the heat under the fruit and strain off 1 cup of juice. In small saucepan, combine the juice and honey and cook gently just at a simmer for eight minutes. Add the softened gelatin and lemon juice to the honey mixture and stir until gelatin is dissolved.
Puree the fruit and remaining juice in a blender. Combine with the gelatin and honey mixture and freeze in a bread pan or similar container. When nearly hard, remove from freezer, transfer to a bowl, and beat with an electric mixer. Beat the whipping cream until stiff and fold into the fruit mixture. Return to the bread pan. Refreeze until firm.

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Cantaloupe Sherbet

Cut cantaloupe from rind; remove and discard seeds. Cut into 1 inch cubes. Puree cantaloupe cubes and lemon juice until amost smooth. In a large bowl, combine sugar, honey and half and half. Add pureed cantaloupe mix and vanilla. Stir until sugar dissolves. Pour into ice cream canister and freeze according to manufacturer's directions.
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Cherry Lime Sherbet

In a large bowl, dissolve gelatin in water. Add sugar, limeade and salt; mix until sugar is dissolved. Add remaining ingredients; blend well. Freeze in an ice cream freezer according to manufacturer's directions. Yield: about 2 quarts.
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Cinnamon Pear Sherbet

You don't need an ice cream machine to make this dessert; it's made with fresh-frozen diced ripe pears in a food processor or an electric blender. It's the best-tasting pure essence of pear "ice cream" author's had. No sugar needed. This dessert tastes best when it's made with freshly frozen, fully ripe pears.
1. Dice pears into 1/2-inch cubes and spread in a single layer on a foil tray or a baking sheet. Quick-freeze, uncovered, in the coldest part of the freezer.
2. Put the frozen pear cubes in an electric blender or a food processor with cinnamon and optional sweetener. Adding milk a little at a time, process quickly, just until mixture resembles soft-serve frozen custard.Makes 4 Servings, 70 calories each.

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Creamy Cranberry Sherbet

* or add about 1/3 cup skim milk powder to half a cup of milk, stir and fill the cup up to 1 cup mark.
Combine water, 1 cup of the cranberry juice cocktail, cranberries and gelatin in a small saucepan. Stir to mix slightly. Allow to rest for 5 minutes or until gelatin softens.
Cook and stir over medium heat until cranberries have completely "popped." Remove from heat. Stir in remaining cranberry juice cocktail and evaporated milk. Add sweetener and stir thoroughly.
Pour into metal tray, pan or bowl. Place in freezer until mixture forms crystals around the edge of the pan. Beat until creamy. Return to pan and freeze; stir occasionally. Makes 8 servings.

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Fresh Fruit Sherbet

In blender mix banana, orange juice, lemon juice, sugar and water in blender. Blend until smooth. Freeze until slushy. Remove from freezer. Return to blender or whip with hand mixer. Refrigerate until frozen. Remove from freeze 10 minutes before serving.
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Frosty Lime Sherbert

In a medium bowl, dissovle gelatin in hot water. Add sugar and stir until dissolved. Stir in milk, evaporated milk, lime juice, peel and food coloring. Pour into an 8-inch square dish or 2 refrigerator trays. Freeze 2 to 3 hours, or until firm.
When completely frozen, break into chunks with wooden spoon and turn into a chilled bowl. Beat with an electric mixer, on high, until fluffy and smooth. Return quickly to cold dish or trays and freeze firm. Cover with foil when frozen. This will keep several weeks. Serve plain or with fruit. Serves 6.

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Kiwi Sherbet

Soak gelatin in 1/4 cup cold water for 5 minutes. Place in top of double boiler over boiling water and stir until dissolved. Beat egg yolks well, then beat in 3/4 cup sugar, the salt, Grand Marnier and crushed kiwi fruit. When well mixed, beat in dissolved gelatin. Mix thoroughly and freeze in ice cube trays. When frozen, place in chilled bowl and break into chunks. Beat with electric mixer until smooth and fluffy. Beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff. Fold into kiwi mixture. Place in covered container and return to freezer until firm, stirring occasionally. Serve garnished with sliced kiwi if desired.
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Lemon Milk Sherbet

Stir milk and sugar until sugar is dissolved. Freeze until it begins to thicken. Add rind and juice. Freeze, stirring often.
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Lo Cal Lemon Sherbet

Combine all ingresients in a large bowl and beat well. Receipe can be frozen in an ice cream maker or by dividing into 2 freezer trays and freeze until mushy. Pour into a large bowl and beat well. Repack into a container and freze until firm. Calories per 1/2 c serving 51 exchange 1 fruit.
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Meyer Lemon Sherbet

Ream juice from lemons (about 2 lbs. per cup of juice) and grate peel; set aside.
Combine gelatin and 1/4 cup cold water; set aside until gelatin is softened, about 5 minutes.
In a 3-quart pan over high heat, bring sugar and 1 cup water to a boil. Reduce heat and simmer until sugar is dissoved, about 1m minutes.
Stiri in gelatin, lemon peel and juice, and milk (mixture may look curdled). Place pan in a bowl of ice water and stir often until cold, 8 to 10 minutes.
Freeze mixture in an ice cream maker according to manufacturer's directions.
Serving Ideas : Garnish with lemon sprigs and serve with fat-free cookies.

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Orange Crush Sherbet

Combine sweetened condensed milk, orange soda and pineapple in bowl; mix well. Chill overnight. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Yield: 16 servings.
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Pineapple Sherbert

Slice pineapple in half, lengthwise. Remove pulp and place in saucepan with the remaining ingredients. Cook 5 minutes. Place in food processor or blender until smooth. Freeze until firm. Remove from freezer, beat until frothy, place into pineapple shell and freeze until ready to serve.
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Rainbow Mold

Combine oats, sugar and butter, mixing until crumbly. Place in a shallow baking pan. Heat in preheated moderate oven (350 F.) about 10 minutes, stirring occasionally. Firmly press onto bottom of a 7-1/2" spring form pan.* Chill.
Using ice cream dipper, scoop sherbet balls onto cooky sheet; freeze until firm. Alternating colors, firmly press sherbet balls into crumb-lined pan. Freeze until firm. To unmold, loosen sides with spatula. Invert onto plate; cut in slices.
*NOTE: If spring form pan isn't available, firmly press crumb mixture onto bottom and part-way up the sides of a 2-quart mixing bowl.

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Raspberry Cream Sherbet

Add the sugar to the frozen berries and mash. Put through sieve. Freeze cream, salt and egg whites to a mush; add the berries and finish freezing.
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