Selection Of Sorbets Recipe

Make simple syrup

Combine 1 cup water and 3 tablespoons granulated sugar in a small saucepan. Warm over medium heat, stirring until sugar dissolves. Remove from heat and cool to lukewarm.

Meanwhile, juice enough blood oranges to yield 2 cups of juice. Strain juice through a fine mesh sieve to remove pulp and seeds. Whisk in 1 tablespoon lemon juice, 1 teaspoon grated blood orange zest and a pinch of salt.

Stir the cooled syrup into the blood orange mixture. Taste and adjust: add up to 1 tablespoon more sugar dissolved in a little warm water if too tart, or a splash more lemon if too sweet.

Chill the mixture in the refrigerator until thoroughly cold, about 1 hour (or overnight). Freeze in an ice cream maker according to the manufacturer's instructions until smooth and scoopable, about 20–30 minutes. If you don't have an ice cream maker, freeze in a shallow pan, stirring vigorously every 30 minutes until evenly frozen, about 3 hours.

Transfer sorbet to an airtight container and freeze at least 2 hours to firm up before serving.

Make a simple syrup by combining 1 cup water and 3 tablespoons sugar in a saucepan. Warm over medium heat, stirring until sugar dissolves. Remove from heat and cool slightly.

Juice lemons to obtain 1 cup fresh lemon juice. Strain to remove seeds and most pulp. Whisk in 1 teaspoon grated lemon zest, 1 teaspoon corn syrup (optional, for smoother texture and less iciness), and a pinch of salt.

Combine the cooled syrup with the lemon mixture, taste and adjust sweetness. Chill thoroughly in the refrigerator until cold, about 1 hour.

Process in an ice cream maker until thick and smooth, about 20–30 minutes. Alternatively, freeze in a shallow container and stir vigorously every 20–30 minutes to break up ice crystals until firm, about 2.5–3 hours.

Pack into a container and freeze at least 2 hours to firm before scooping.

If using frozen raspberries, thaw slightly. Place 3 cups raspberries and 1 cup water in a medium saucepan with 4 tablespoons sugar. Cook over medium heat until berries break down and sugar dissolves, about 5–7 minutes. Remove from heat and cool slightly.

Blend the cooked raspberry mixture (or fresh raspberries with warmed sugar syrup) until smooth. Pass through a fine mesh sieve, pressing with a spatula to extract maximum puree and discard seeds. You should have about 1 1/2 to 2 cups puree.

Stir in 1 teaspoon lemon juice, 1/2 teaspoon grated lemon zest and a pinch of salt. Taste and add up to 1 tablespoon more sugar if needed.

Chill the raspberry puree thoroughly in the refrigerator (about 1 hour). Freeze in an ice cream maker according to manufacturer's instructions, about 20–30 minutes, or use the shallow-pan stir method, freezing and stirring every 20–30 minutes until firm, about 3 hours.

Transfer to an airtight container and freeze at least 2 hours to firm up before serving.

Scoop small portions of each sorbet into chilled serving bowls or onto a platter for a composed selection. Use an ice cream scoop dipped in hot water and wiped dry for clean scoops.

Garnish each scoop with a small mint leaf or micro herb and scatter a few fresh berries or citrus segments as desired.

Serve immediately. Leftover sorbet can be kept in the freezer for up to 2 weeks; let soften at room temperature for 5–10 minutes before scooping.