Berry sorbet is a storehouse of vitamins all year round

Cranberry sorbet “Simple”

You don't need a lot of ingredients to prepare it. This is a really easy to make, low calorie and delicious dessert.

Required grocery set:

fresh ripe cranberries – 1.5 kg,
powdered sugar – 120 g,
mineral or spring water, without gas – 250 g.

Step-by-step plan for preparing dessert:

Dissolve powdered sugar in a bowl of water. Pour the sweet water into a saucepan and heat.
Pour sorted and washed cranberries into heated sweet water. Boil. Remove from heat. Mash the berries and return to medium heat. Boil until the mass is reduced by three. Cool.
Transfer the cranberry puree into a special bowl “for a blender” and beat it with it until the mass becomes homogeneous and the consistency resembles thick sour cream. Pour the cranberry mixture into a bowl with a tight-fitting lid and place in the freezer for 8 hours.
Every half hour, remove the ice cream from the refrigerator and stir to destroy any ice crystals that have formed.
Before serving, the sorbet should be slightly defrosted.

Advice:

Similarly to this recipe, you can prepare sorbet from any garden berry as it ripens. This dessert is stored in the freezer until the next harvest. This dessert is very tasty from black currants, lingonberries, and feijoa.

Fruit sorbet - cooking secrets

To make sorbet at home, it is advisable to have a blender and an ice cream maker. But this inventory is not required. Sorbet can be prepared by hand.
All fruits and berries must be fresh and of good quality, because... The dish must retain the natural taste of the product.
It is important not to add too much sugar to the sorbet. If there is too much of it, the mass will not freeze properly. But there shouldn’t be too little sugar. Otherwise, the fruit mixture will lose its airiness and softness, freeze and turn into ice. But if the berries or fruits are ripe and sweet, then the amount of sugar can be reduced. We also replace sugar with honey or sweet syrup.
Typically, a little liquid is added to the fruit base. This could be mineral water, champagne, wine, or fruit filling.
If alcohol is added to the sorbet, the freezing time will increase, and the dessert will become softer and more aromatic.
The finished sorbet should be airy, fluffy, tender and light. Its consistency should be like grainy ice cream, not like a block of ice.
The finished dessert is optionally decorated with a sprig of mint, chocolate or coconut shavings, crushed nuts, dried fruits, pieces of fruit, sprinkled with sauce, and sweet syrup.

Cherry sorbet

Required ingredients:

pitted cherries - half a kilogram,
drinking water – half a glass,
granulated sugar – 2/3 cup,
juice of one lemon.

Cooking process:

Rinse the cherries well and remove any debris, if any.
Grind the cherries in a blender until you get a puree.
Prepare sugar syrup. To do this, mix water and sugar, put on low heat and stir until the sugar dissolves. Then keep the syrup on the fire for another 5 minutes, it should boil down a little and become a little thicker and more concentrated. Add the juice of one lemon to it and remove the pan from the heat. Cool.
Mix sugar syrup and cherry puree, beat well with a blender again.
Pour the semi-finished sorbet into special ice cream molds or into a container with a tight-fitting lid and place in the freezer for 5 hours. During freezing, it is necessary to remove the sorbet from the refrigerator every hour and stir to break up large ice crystals.

Original orange and lemon sorbet

A home party is coming up and you want to surprise your guests? Then prepare a wonderful citrus sorbet at home. Invite other family members to participate in preparing for the celebration and also enjoy the preparation process itself.

Required Products:

Two large oranges
Two large lemons
Two egg whites
6 tablespoons sugar
Mineral water 150 ml.

Original citrus sorbet: preparation procedure.

Cut the caps off the washed fruits. Carefully separate the pulp without damaging the skin of the fruit and place them in separate cups. Save the peel, these will be a kind of bowls for your dessert.
Boil the sugar syrup, after boiling, remove it from the heat and cool.
Rub the pulp of oranges and lemons separately through a sieve. Divide the sugar syrup in half and mix alternately with orange and lemon puree.
Beat the whites until stiff, divide in half and add to the orange and lemon puree, stirring gently. Freeze for 3 hours. Stir the mixture every half hour.
Place the frozen sorbet in molds made from citrus peels. Garnish with berries or fruit pieces as desired. Store dessert in the refrigerator before serving. The calorie content of the product per 100g is 84 kcal.

The photo shows the finished citrus sorbet.

Tip: adjust the ratio of sweetness and acidity. If this is a dessert, you can make it sweeter and serve it with dry wine. If you serve sorbet between courses, make it slightly sour; the acid will refresh the taste buds and increase appetite. Note: the calorie content of this treat is 116 Kcal per 100 grams of product.

Sorbetto - icy Italian dessert

In Italian, the name of this delicious ice dish sounds like sorbetto. Translated from Latin, “sorbitum” means “drinking in small sips.” This dessert can also be served as a cool cocktail. Its calorie content depends on the satiety of the fruit from which it is prepared. It is in Italy that people love sorbetto; here you can find many different ways to prepare it. Let's look at the best ice dish recipes.

Citrus sorbetto: mix 1 glass of water and freshly squeezed tangerine, orange, lemon juice, half a glass of lime, 100 ml of rum and 150 grams of granulated sugar. Place the drink in the freezer.
Watermelon sorbetto: mash 750 grams of watermelon pulp with lemon juice, mix with sugar syrup made from 1 glass of water and 150 grams of sugar, and freeze.
Melon sorbetto: the method of preparation is the same as for watermelon. The taste is unforgettable! Melon and lemon together make a zesty combination.
Apple sorbetto is a light alcoholic dessert. Simmer a pound of peeled and sliced apples for five minutes with 3 tablespoons of sugar and the juice of 2 lemons. Then mash into a puree, add the beaten white of 1 egg, 30 ml of tangerine liqueur and freeze.
Banana sorbetto: dissolve 150 grams of granulated sugar in 1 glass of freshly squeezed orange-lemon juice, warming the mixture slightly. Then add 1 kg of banana puree and freeze.
Cherry sorbetto: grind half a kilo of pitted cherries in a blender with 1 glass of orange-lemon juice, add sugar syrup made from 100 grams of granulated sugar and 150 ml of water. Mix everything and freeze. The taste and color of the drink is amazing!
Champagne sorbetto: cook sugar syrup from a glass of sugar, 0.5 liters of water and orange and lemon zest. Cool. Mix freshly squeezed juice of one orange and one lemon with sugar syrup and half a bottle of semi-sweet champagne. Put the mixture in the freezer and after half an hour pour in the remaining champagne, stir vigorously and put it back in the freezer. The result is an ice-cold, intoxicating drink with a citrus flavor.

The photo shows a surprise “citrus champagne”.

Prepare a surprise for your guests and loved ones; they will thank you for the unique taste of the delicacy and the gift of the holiday.

Raspberry sorbet “Fragrant”

This sorbet really has an incredibly strong rich aroma and taste of ripe fresh raspberries. Teenage girls especially love this dessert.

List of ingredients:

fresh ripe raspberry – 600 g (frozen is also suitable),
powdered sugar, white variety – 120 g,
corn/potato starch – 10 g,
vanilla sugar in powder – 20 g,
fresh lime (lemon) – 200 g,
mineral or spring water (without gas) – 200 g.

Step-by-step cooking plan:

Wash fresh lime (lemon). Cut into two equal parts and squeeze out the juice using a juicer, if possible an electric one.
Sort the raspberries, place them in the bowl of a blender or food processor and chop.
Grind the resulting raspberry puree through a fine-hole strainer or strain through cheesecloth or a fine-hole colander. It is very important! Thanks to this procedure, not a single raspberry seed will remain in the puree.
Place the raspberry puree into a thick-bottomed saucepan with a non-stick coating. Add half the spring (mineral) water here and put on medium heat. Bring to a boil, boil for no more than 3 minutes. Cool.
Strain the raspberry broth through a fine-hole strainer and return it to the same saucepan.
Add powdered sugar and vanilla sugar to the strained raspberry broth in a saucepan. Place on medium heat and bring the broth to a boil.
In a separate bowl, combine the remaining mineral (spring) water with starch and stir well, trying to achieve complete dissolution.
Slowly pour the starch solution into the boiled broth with constant stirring. Continuously stirring, bring the mixture until thick. The jelly should have a very thick consistency.
Cool the jelly by removing it from the heat.
Add lemon (lime) juice to the cooled jelly. Stir, pour into a container, seal it and place in the freezer for 5 hours. During this time, you will get ice cream with a soft, creamy consistency.

Recommendations and useful tips:

Instead of fresh raspberries, you can use fresh frozen ones, which allows you to prepare this sorbet at any time, and not just when the berries are ripening.
This sorbet is also great using other berries: blueberries, black/red currants and blackberries. The main thing is that the berries are pureed with a thick, “strong” consistency.

Orange sorbet with vodka

A dessert for adults that refreshes on a hot day, gives energy and tones the body - orange sorbet with vodka. But if you are preparing it for children, add any juice instead of vodka.

Ingredients:

Oranges - 4 pcs.
Sugar - 8 tbsp.
Vodka - 4 tbsp.
Natural yoghurt – 500 g
Banana - 1 pc.

Preparation of orange sorbet with vodka:

Grate the oranges and scrape out the pulp.
Crush the orange pulp with a mortar to release the juice, pour it into a saucepan and add the zest.
Bring the juice to a boil and simmer until you get 125 ml.
Pour sugar into the resulting juice, dissolve it and let cool.
Pour in the vodka and yogurt, stir and transfer the mixture to a container.
Send it to freeze in the freezer for 2-3 hours.
Peel the banana, beat the pulp in a blender and add to the sorbet.
Beat the dessert with a blender and place the mixture back in the freezer. Freeze it until it hardens.

Sea buckthorn sorbet

List of products for 4 servings:

Sea buckthorn berries – 800 grams,
Granulated sugar – 4 tbsp.

Step-by-step cooking process:

Grind the sea buckthorn in a blender and then grind through a fine sieve to remove the seeds. At the end we will get tender sea buckthorn puree.
Add granulated sugar to the sea buckthorn puree and heat over low heat until the sugar dissolves.
Pour the semi-finished sea buckthorn sorbet into special ice cream molds or a large container with a tight-fitting lid and place in the freezer for at least 4 hours. Every hour you need to take the sorbet out of the refrigerator, stir it and put it back in the freezer.

Sorbet recipe

To make fruit ice cream you need:

berries, fruits;
water;
sugar;
gelatin or starch;
freezer.

With the advent of this recipe, I realized that my little assistant, the Steba ice cream maker, which I wrote about here, is very small. If we eat just ice cream from these recipes in moderation, then in the hot season there is simply not enough sorbet. When it's summer heat outside, light fruit ice cream is never enough.

The cooling dessert contains gelatin or starch. These are the substances that will prevent the water from turning into small pieces of ice. Both options are good, but I like the one with gelatin better. This ice cream is more flexible and melts more slowly.

I suggest you consider those recipes that have already been “prescribed” by me. I am constantly searching and experimenting, so follow the publications. I will certainly share the most successful options.

Black or red currant sorbet

Ingredients:

black or red currant berries - half a kilogram,
granulated sugar – 100 g,
lemon – 1 piece,
drinking water – 1 glass (200 ml).

Cooking process:

Prepare concentrated sugar syrup. To do this, mix water and granulated sugar and place on medium heat. After boiling, reduce the heat to low and simmer the sweet syrup for 5 minutes. It should thicken a little. Let the syrup cool.
We clean the currant berries from twigs, leaves and small debris, rinse well and dry a little. Grind clean berries in a blender or mash with a masher.
Mix berry puree and sugar syrup. Add the juice of one lemon to the resulting mixture.
Berry puree must be rubbed through a sieve to remove large particles.
Pour the semi-finished product into a container with a tight-fitting lid and place in the freezer for 1 hour.
After an hour, take the semi-finished product out of the freezer, mix thoroughly or even beat with a blender and refrigerate for another 1 hour. The “freezing-beating” procedure must be repeated 3-5 times in order to get not a block of ice, but a crispy crumbly delicacy.

Spicy berry sorbet

Berries are rich in fiber and vitamins, contain few calories and can Berries: emerging impact on cardiovascular health reduce the risk of cardiovascular diseases.

Ingredients:

150 g frozen strawberries;
140 g frozen raspberries;
280 g frozen pitted cherries;
15 g mint leaves;
½ teaspoon cinnamon;
¼ teaspoon nutmeg;
½ teaspoon vanilla sugar.

Preparation

Remove the berries from the freezer and leave warm for 15 minutes. Finely chop the mint, add it to the berries, and grind the mixture in a blender or juicer with a sorbet attachment. Add spices and sugar to taste, mix thoroughly.

Watermelon sorbet “Refreshing”

Watermelon is a berry that is very difficult to preserve until the next harvest. Even when freshly frozen, the unique taste and aroma of watermelon are lost. But the “Refreshing” sorbet, prepared from ripe fresh watermelon, will not only retain all its advantages, but will also be a magnificent, healthy dessert throughout the year.

This sorbet is especially recommended for people suffering from diseases such as diabetes of any type, atherosclerosis, gout and arthritis. In addition to these diseases, it is one important folk remedy that almost completely cures cystitis (initial stage), prostatitis, vitamin deficiency and anemia (you should consult a doctor).

Product composition for watermelon sorbet:

ripe, fresh watermelon, only seedless pulp – 600 g,
fresh lemon – 100 g,
dry red wine – 100 g,
powdered sugar – 90 g,
spring water, mineral water, without gas – 75 g (no more!).

If watermelon sorbet is prepared according to this recipe for children, the wine ingredient should be replaced with red/white grape juice.

Step-by-step preparation of sorbet:

Cut the watermelon pulp into medium squares and place them in a bowl from a food processor or blender.
Using a special “cutting knife” attachment, grind the watermelon pulp into a liquid mass.
Wash the lemon. Cut it into two equal parts and squeeze the juice out of them using a juicer (if possible, an electric one). Pour the resulting juice into the liquid watermelon mass.
Add wine to watermelon with lemon.
Prepare sugar syrup. In a small saucepan with a thick bottom, pour spring (mineral) water without gas and add powdered sugar. Place over medium heat and stir until the powder is completely dissolved in the water. Cool.
Pour the syrup into the watermelon mixture and stir.
Pour the resulting mass into a container-bowl, complete with a tight-fitting lid that allows you to seal it hermetically.
Place the hermetically sealed container-bowl with the semi-finished sorbet into the freezer for two hours.
Get the sorbet. Open and stir it using a regular fork and spoon. Re-seal the container bowl and put it in the freezer for an hour.
Repeat this procedure 3 more times.
For the last time, put the watermelon sorbet in the freezer for 4 hours, after which you can eat it.
You can store watermelon sorbet prepared according to this recipe in your home freezer until the next harvest of fresh watermelons.

Recommendations:

It is not at all necessary to buy watermelon specifically for making sorbet. You can use the remaining pulp after most of the watermelon has been eaten fresh.
Using the recipe, you can prepare sorbet based on ripe fresh melon, but the wine should be dry, white.
Instead of fresh lemon, you can use lime or orange. Other types of citrus fruits are not suitable for making sorbet based on watermelon pulp because they can add their natural bitterness to the taste, as a result of which the dessert will be spoiled.

Additional ingredients for watermelon sorbet

This dessert is combined with many products that emphasize the sophistication, sophistication and originality of the dish. For example, mint will add a refreshing effect, which is necessary for the body in summer. However, people with heart disease should consume it in moderation.

A very interesting combination is obtained if you add a little grapefruit to watermelon juice. The dessert will be both sweet and bitter. However, this combination is not for everyone, because not everyone likes grapefruit.

Strawberries, raspberries, blueberries, blueberries, red currants are in perfect harmony with watermelon juice. Thanks to these berries, new taste sensations are obtained. Watermelon sorbet becomes richer, more nutritious and fortified.

Blueberry sorbet

Required Products:

Blueberries – 1 cup,
Pomegranate juice – 200 ml,
Granulated sugar - half a glass,
Lemon – 1 pc.

Cooking procedure:

In a saucepan, mix pomegranate juice, sugar and zest (the top layer of peel) of one lemon and place on low heat.
As soon as the sugar dissolves in the juice, add the juice of one lemon, stir, turn off the heat and leave the syrup to cool.
Sort blueberries from leaves, twigs and small debris. Rinse well and let the water drain and the berries dry.
Grind the berries in a blender.
Pour the berry puree into the pan with the pomegranate-sugar syrup and mix well.
Place the semi-finished blueberry sorbet in special molds or pour into a container with a tight-fitting lid and place in the freezer for at least 4-6 hours.

What is sorbet ice cream?

In our country, fruit and berry ice cream is called sorbet, and sometimes sherbet. What's the matter?

The whole reason is the extreme popularity of this dessert all over the world:

sharbat in Arabic. They have this cool, liquid fruit dessert. It’s like with us when the ice cream melts or doesn’t freeze. And it was from there that it came to Europe;
sorbetto in Italian and translated means to savor, enjoy, sip. Now they serve Italian ice.
sorbet in French. It is also supposed to be served in liquid form and was brought by his wife Henry ‖ Catherine de Medici. It was made from lemon, sugar and water, and only in the 19th century did they begin to add alcohol to it and freeze it.

According to GOST, the product is called sherbet. There is no point in understanding the special intricacies, but you need to prepare a refreshing, tender, tasty dessert.

Non-alcoholic cranberry and orange sorbet

One of the most popular sorbets. Prepared at home, this ice cream dessert evokes admiration, surprising with its taste, leaving a refreshing aftertaste after consumption.

Product set for this dessert:

ripe fresh cranberry – 350 g,
fresh and ripe orange - 400 g,
only natural honey, light flower variety – 100 g.

Step-by-step plan for making sorbet:

Sort fresh ripe cranberries, separate them from leaves and twigs, and wash. Transfer to a blender cup. Grind it in it. Leave the resulting cranberry pulp in this container until the sorbet mixture is prepared.
Extract juice from fresh, ripe oranges using an electric citrus juicer. Add it to the “blender” cup with the cranberry pulp.
Put honey here too.
Blend the ingredients collected in the bowl with a blender until they turn into a homogeneous mixture.
Pour the freshly prepared mixture into prepared plastic cups and seal them tightly with suitable lids. Place all cups in the freezer for 6 hours. After this time, cranberry berry sorbet can be eaten. This dessert can be stored in the freezer for up to 3 months.

Easily! Just! Tasty! Fast!

Recipe recommendations:

To make sorbet according to this recipe, you can use a mixture of fresh lingonberries and cranberries or pure lingonberries instead of cranberries.
Instead of honey, you can use 150 g of powdered sugar.

How to make the perfect sorbet: main rules

Sorbet is a dessert made from frozen fruit or berry juice and puree. It can be prepared in two ways: you can cool the puree and juice in an ice cream maker or chop already frozen fruits and berries. It is important that they are properly ground: the consistency of the sorbet should resemble cream with individual inclusions of tiny pieces of ice.

To prepare sorbet, you will need a blender or juicer with a special attachment - for example, Scarlett SC-JE50S41. You can win such a juicer in the Lifehacker and Scarlett competition - see the conditions at the end of the article.

There is no need to defrost fruits and berries first: just take them out of the freezer, put them in a juicer and grind them for a few minutes.

Serve the sorbet immediately before it melts. If you don’t have time, leave it in the freezer until it hardens completely. To make the frozen mixture more airy, you can beat it again with a blender. Serve sorbet in bowls or waffle cones, garnished with fresh berries, fruit slices, caramel sauce or coconut flakes.

Description of peony variety Sorbet and characteristics

A perennial plant up to 90 cm high. Bushes of herbaceous peony “Sorbet” are of medium spreading nature, with straight elastic shoots. The diameter of the plant is up to 120 cm. It maintains its shape well without support or garter even during flowering.

Stems are branched, light green. The foliage is abundant and dense. The plates are long, narrow, with pointed tips. The color is dark green, with slightly pronounced venation.

Important! In autumn, the leaves of Sorbet peonies do not fall off, but turn purple.

The budding period of the plant occurs in May. Small spherical inflorescences are formed on the upper shoots, which subsequently bloom.

The plant begins to bloom in the first half of June

The diameter of the opened bud reaches 16-18 cm. Flowers are arranged in 3-5 pieces on each stem. “Sorbet” is one of the densely double peonies. The flowers consist of pink, cream and salmon petals and are therefore called trilaminated. The aroma from the plant is not strong and is felt only in the immediate vicinity of the bush.

Milky-flowered Sorbet peonies remain decorative throughout the entire season. The buds begin to fade 4-6 weeks after opening. The flowering period is affected by weather conditions and the content of nutrients in the soil.

"Sorbet" is one of the winter-hardy varieties. It can withstand frost down to -40 degrees. The plant endures winter without shelter, which does not affect the quality and duration of flowering.

“Sorbet” peonies are demanding when it comes to watering and do not tolerate drought well. The soil must be moistened, otherwise the roots dry out quickly. In this case, the plant reacts negatively to excess liquid. It provokes rotting of the roots and subsequent death of the bush.

Read more When to plant peonies in open ground in spring: how to plant correctly, video

The presented variety is characterized by moderate resistance to infections. The plant is extremely rarely affected by phyllostictosis, mosaic and brown spot. Common infections include powdery mildew and gray mold, which, in the absence of timely measures, can cause significant harm to bushes. “Sorbet” does not show specific resistance to pests, so preventive spraying is required.

Application in landscape design

Peony is used to decorate summer cottages and urban plantings. "Sorbet" is a compact plant, so it is well suited for group planting. Bushes can be placed near ponds, garden buildings, fences and near the walls of the house. When planting in groups using Sorbet peonies, you can zone the area, visually dividing it.

More details Tree peony: cultivation and care, when to replant, photos, videos

The variety described goes well with other plants. Peonies are recommended to be planted next to small-flowered crops. When planting in flower beds, they should be given a central place, with low-growing shrubs placed around them.

Sorbet peonies go best with asters and irises. You can also plant sage, barberry and astilbe nearby. It is not recommended to place next to roses, other peonies, or crops that are demanding on soil composition.