Trio Of Sorbets Recipe

Prepare and bake shortbread

Preheat the oven to 350°F (175°C). Line a 9-inch square baking pan with parchment, leaving an overhang for easy removal. In a bowl, whisk together 1.5 cups flour and 0.25 tsp sea salt. In a separate mixing bowl, using a pastry cutter or a stand mixer with paddle attachment, cut 0.5 cup cold cubed unsalted butter into the flour until the mixture resembles coarse crumbs. Add 0.5 cup powdered sugar and mix briefly to combine. Add 0.25 cup creme fraiche and 0.5 tsp vanilla extract; mix just until the dough comes together (if too dry, add up to 1 tsp cold water). Press the dough evenly into the prepared pan to about 1/4–1/2 inch thickness. Dock the surface lightly with a fork. Bake for 18–22 minutes, until the edges are lightly golden. Remove from oven and cool in the pan on a wire rack for 15 minutes, then lift out using the parchment and cool completely. Once cool, dust with 1 tsp confectioners' sugar and cut into 9 squares.

Make strawberry purée and churn

Combine 2 cups hulled strawberries, 0.5 cup granulated sugar and 0.25 cup water in a small saucepan. Heat over medium, stirring, until sugar dissolves and strawberries begin to release juices, about 5 minutes. Remove from heat and let cool 10 minutes. Transfer to a blender or food processor, add 1 tbsp lemon juice, and purée until very smooth. For a silkier sorbet, press the purée through a fine-mesh sieve to remove seeds. Chill the purée in the refrigerator until cold, at least 45 minutes. Churn in an ice cream maker according to manufacturer instructions until soft-set (about 20–30 minutes). Transfer to a container and freeze until firm, at least 2 hours.

Make mango purée and churn

Place 2 cups ripe mango flesh, 0.33 cup granulated sugar and 0.25 cup water in a blender. Purée until completely smooth. Taste and add 1 tbsp lime juice to brighten flavor. If mango is not sweet enough, add up to 1–2 tbsp sugar. Chill the mixture in the refrigerator until very cold, about 45–60 minutes. Churn in an ice cream maker until thick and smooth, about 20–30 minutes. Transfer to a shallow container and freeze for at least 2 hours to firm.

Infuse basil and make syrup

In a small saucepan combine 0.5 cup water and 0.5 cup granulated sugar. Heat gently, stirring until sugar dissolves to make a simple syrup. Remove from heat and add 10 packed basil leaves; steep for 15 minutes. Strain out the basil, pressing lightly to extract flavor, and discard leaves. Stir in 0.5 cup fresh lime juice and 1 tsp lime zest. Chill the mixture until cold, at least 45 minutes. Taste and adjust sweetness with more sugar if needed. Churn in an ice cream maker until set, about 20–30 minutes. Freeze until firm, minimum 2 hours.

Scoop or mold small quenelles of each sorbet and arrange three small scoops (one of each flavor) on each shortbread square or on chilled dessert plates. If desired, place a dollop (about 1 tbsp) of creme fraiche on the shortbread before or beside the sorbet. Garnish with a mint or basil sprig. Serve immediately, or keep sorbets frozen until ready to plate. If sorbet is too hard, let sit at room temperature for 3–5 minutes before scooping.