House Churned Sorbets Trio Recipe
Raspberry, Strawberry, and White Peach with Fresh Fruit, Housemade Cookies
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Ingredients
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Sorbets
Fresh Fruit
Housemade Cookies
Method
Sorbets
- 1
Raspberry Sorbet
In a blender, combine raspberries, sugar, lemon juice, and water. Blend until smooth. Strain through a fine-mesh sieve to remove seeds. Pour into an ice cream maker and churn according to manufacturer's instructions. Transfer to a container and freeze for at least 4 hours.
- 2
Strawberry Sorbet
In a blender, combine strawberries, sugar, lemon juice, and water. Blend until smooth. Strain if desired. Pour into an ice cream maker and churn according to manufacturer's instructions. Transfer to a container and freeze for at least 4 hours.
- 3
White Peach Sorbet
In a blender, combine white peaches, sugar, lemon juice, and water. Blend until smooth. Strain if desired. Pour into an ice cream maker and churn according to manufacturer's instructions. Transfer to a container and freeze for at least 4 hours.
Housemade Cookies
- 4
Prepare the Cookies
Preheat your oven to 350°F (175°C). In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In another bowl, combine flour, baking powder, and salt. Gradually blend the dry ingredients into the creamed mixture. Drop by spoonfuls onto ungreased baking sheets. Bake for 8-10 minutes or until edges are golden. Allow to cool on wire racks.
Assembly
- 5
Serve the Sorbets
Scoop out the sorbets into bowls and serve with fresh mixed berries and peach slices. Accompany with housemade cookies on the side.