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Quick as a whip sorbet recipes Making sorbet from scratch has to be one of the most rewarding summer cooking experiences. It’s so easy and the results are awesome. Cuisinart ice cream makers can be found for less than $40 online. Here are two quick recipes we whipped up this weekend. Strawberry Lemonade Mint Sorbet In a blender, combine 6 cups sliced strawberries, 1/2 cup sugar, zest of a lemon, 5 Tbsp lemon juice, and 1 Tbsp chopped fresh mint until pureed.  Refrigerate until cold, 30 minutes or more. Pour puree into ice cream maker and process according to manufacturer’s instructions. Transfer to an airtight container and freeze for 3-4 hours, then serve. Cantaloupe Basil Sorbet Peel and seed a 2 lb ripe cantaloupe. Roughly chop the melon and place pieces in a blender. Add 1/3 cup sugar, zest and juice of one lime, and 1 Tbsp chopped fresh basil. Blend until smooth. Refrigerate until cold, 30 minutes or more. Pour puree into ice cream maker and process according to manufacturer’s instructions. Transfer to an airtight container and freeze for 3-4 hours, then serve. How easy is that? 

Quick as a whip sorbet recipes

Making sorbet from scratch has to be one of the most rewarding summer cooking experiences. It’s so easy and the results are awesome. Cuisinart ice cream makers can be found for less than $40 online.

Here are two quick recipes we whipped up this weekend.

Strawberry Lemonade Mint Sorbet

  1. In a blender, combine 6 cups sliced strawberries, 1/2 cup sugar, zest of a lemon, 5 Tbsp lemon juice, and 1 Tbsp chopped fresh mint until pureed. 
  2. Refrigerate until cold, 30 minutes or more.
  3. Pour puree into ice cream maker and process according to manufacturer’s instructions.
  4. Transfer to an airtight container and freeze for 3-4 hours, then serve.

Cantaloupe Basil Sorbet

  1. Peel and seed a 2 lb ripe cantaloupe. Roughly chop the melon and place pieces in a blender.
  2. Add 1/3 cup sugar, zest and juice of one lime, and 1 Tbsp chopped fresh basil. Blend until smooth.
  3. Refrigerate until cold, 30 minutes or more.
  4. Pour puree into ice cream maker and process according to manufacturer’s instructions.
  5. Transfer to an airtight container and freeze for 3-4 hours, then serve.

How easy is that? 

Posted on: 06/20/11

Posted in: recipes