Tag Archives: sorbet

Have a Berry Happy Mother’s Day!

This issue of Your Resident Gourmet Newsletter is dedicated to all the Moms across the globe! And what better way to honor Mom than with some delicious recipes for a seasonal Blackberry Sorbet and a savory Lemon Chevre Cheesecake? There isn’t one, so here they are! Enjoy!

Here’s to you, Mom! 

Chef Jennifer  

 

Happy Mother’s Day!  

     

photo by Griot Photography

 

Fresh Blackberry Sorbet

For a taste of summer, no matter what the season, make this blackberry sorbet recipe. It uses a bit less sugar than most other versions, so the flavor is one of pure, fresh-picked blackberries.

Yield: 8 servings

Ingredients:

8 cups fresh blackberries

1/2 cup water

1 tablespoon lemon juice

2/3 cup granulated sugar

1 tablespoon vodka

Directions:

Blend the blackberries, water, and lemon juice on high until the mixture is smooth. Transfer the berries and juice to a large saucepan and stir in the sugar. Bring the berry mixture just to a boil and immediately remove it from the heat. Allow the berries to cool at room temperature for 5 minutes, and then press them through a fine-mesh sieve. Discard the berry solids, and mix the puree with the vodka. Allow the mixture to cool and then freeze it in an ice cream maker according to the manufacturer’s instructions.

Cook’s note: A tablespoon of vodka is added to the sorbet to produce an airy quality in the finished product. It can be omitted, but the sorbet will have a harder, more chunky texture as a result.

 

 

photo by Griot Photography

Lemon Chevre Cheesecake

 This savory cheesecake is made with fresh goat cheese and spicy ginger snap cookies. It pairs beautifully with the Fresh Blackberry Sorbet for an elegant addition to any menu!

Yields 12 servings

Ingredients:

7 ounces gingersnap cookies

2 tablespoons plus 1 tsp. finely grated fresh lemon zest (from about 3 lemons)

1/4 cup sugar

12 ounces fresh, mild goat cheese

10 ounce cream cheese

1 tablespoons fresh lemon juice

1/2 cup sour cream

1 teaspoon vanilla

2 eggs

Directions:

Preheat oven to 325°.

Crumble cookies into a food processor and pulse until finely ground. In a medium bowl, toss 2 tbsp. lemon zest.

Add cookie crumbs and mix well. Butter sides of an 8-in. pan with removable rim and press cookie mixture into bottom; bake 15 minutes.

Remove from oven and let cool in pan.

Lower temperature to 275°.

In standing mixer fitted with paddle attachment, beat goat cheese and cream cheese until light and fluffy. Add remaining lemon zest, lemon juice, and the sugar, sour cream, and the vanilla; beat well.

Scrape bowl and add eggs; beat well.

Pour batter onto crust and bake about 1 hour, or until set on the sides but still quite jiggly in the center and only slightly sticky.

Turn oven off, crack oven door, and let cake cool in oven 2 hours.

Remove and let cool completely; then chill, covered, at least 2 hours and up to overnight.

Run a thin knife between cake and rim of pan and remove rim.

Serve with Fresh Blackberry Sorbet. 

 

 

 photo by Griot Photography 

The Daily Meal-All Things Food & Drink

Description: The Daily Meal

More Recipes By Jennifer Booker

Description: Jennifer Booker's picture

Fat-Free Key Lime Sorbet

 

Description: Jennifer Booker

May 22, 2012 @ 5:21 PM
Posted by Jennifer Booker, Special Contributor

Credit: Jennifer Booker

With only 70 calories per serving, this healthy frozen dessert is a guilt-free, tangy treat that’s perfect for a warm spring or summer day while relaxing on the porch or in the backyard. The best part is, this recipe doesn’t even require a fancy-schmancy ice cream machine.

See all sorbet recipes.

INGREDIENTS

  • Zest of 3 Key limes
  • 1 cup water
  • 1/2 cup sugar
  • 1/2 cup Key lime juice
  • 1/2 cup carbonated mineral water
  • 6 Key lime wedges, for garnish

DIRECTIONS

Stir together the Key lime zest, water, and sugar in a heavy-bottomed saucepan. Bring to a boil, then reduce the heat to medium and simmer for 5 minutes. Remove the syrup from the heat and let cool.

In a medium-sized bowl, stir together the syrup, Key lime juice, and mineral water. Pour into an ice cream maker, and freeze according to the manufacturer’s directions. Garnish each serving with a Key lime wedge.

If you do not have an ice cream maker, follow these directions to freeze the sorbet in the freezer:

Place the bowl in the freezer and freeze for 1 ½ hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for 4 hours. (The more often it is stirred, the more air will be incorporated, resulting in a lighter finished product.) Garnish each serving with a Key lime wedge.

Recipe Details

Servings: 6
Cuisine: Dessert
Special Designations: Dairy-free, Low-fat, Kid-friendly, Healthy

Read more: http://www.thedailymeal.com/fat-free-key-lime-sorbet#ixzz1vdgnIMAL