Here are some that I had in my database. Alas, no ice cream ones.
* Exported from MasterCook *
Pina Colada Sorbet
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups 14. oz crush pineapple
1/3 cup Granulated sugar
1/4 cup Dark rum
1/2 cup Cream of coconut
1/3 cup Water
Place undrained pineapple and cream of coconut in largecontainer. Combine sugar and water. Bring to boil over medium heat and boil 1 minute. Cool.
Add sugar syrup and rum to pineapple mixture. Freeze until firm, about 4 to 6 hours. Process in blender or food processor until smooth but not completely thawed. Freeze until firm. Soften lightly before serving.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Raspberry-Champagne Sorbet
Recipe By : Cooking Light, May 1994, page 76
Serving Size : 4 Preparation Time :0:11
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup water -- divided
3/4 cup sugar
2 cups fresh raspberries
2 cups champagne -- chilled
Combine 3/4 cup water and sugar in a small saucepan; bring to a boil, stirring until sugar melts. Remove from heat, and cool completely.
Position knife blade in food processor bowl; add raspberries and remaining 1/4 cup water. Process until smooth. Strain and discard seeds.
Combine sugar-water mixture, raspberry puree, and champagne. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer's directions. Spoon into a freezer-safe container; cover and freeze (ripen) 1 hour. Yield: 4 cups (serving size: 1/2 cup).
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Ruby-Red Grapefruit Sorbet
Recipe By : Cooking Light, Jan/Feb 1995, page 130
Serving Size : 11 Preparation Time :0:11
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1 cup water
1 Dash salt
1 tablespoon grated red grapefruit rind
3 cups fresh red grapefruit juice
1 cup semisweet sparkling wine
Combine first 3 ingredients in a saucepan; stir well. Bring to a boil; cook 1 minute or until sugar dissolves, stirring constantly. Remove from heat; pour into a large bowl, and stir in grapefruit rind. Let cool to room temperature. Add grapefruit juice and sparkling wine to sugar mixture. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's directions. Spoon into a freezer-safe container; cover and freeze 2 hours. Yield: 11 servings (serving size: 1/2 cup).
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 5607 661 665 0 0 0
* Exported from MasterCook *
Seppi Renggli's Fresh Rosemary Sorbet
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Herbs
Ice Cream
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Cold water
5 each Rosemary sprigs (4 to 5"-
Long) -- plus more for garnis
1 cup Sugar
2 tablespoons Tequila or light rum
Lemon juice
Sugar
Bring 1 cup water and rosemary sprigs to boil in small saucepan.
Remove from heat. Cover and cool. Then refrigerate overnight or at least 4 hours. Strain infusion and discard rosemary. Set liquid aside.
Bring remaining 1 cup water and sugar to boil in saucepan, stirring to dissolve sugar. Boil syrup uncovered 7 minutes. Remove from heat and cool slightly. Gradually stir in reserved liquid and tequila.
Cool completely.
Freeze mixture in ice cream machine, following manufacturer's instructions. When frozen, place container of sorbet in freezer until serving time.
For garnish, break off 8 sprigs rosemary, each about 1 1/2 inches long. Dip each in lemon juice, then in sugar until lightly coated.
Place on sheet of wax paper (leave at room temperature, if not using immediately). Serve sorbet in Champagne flutes or wine glasses, topped with frosted rosemary sprigs. Makes about 8 servings.
Note: If you don't own ice cream machine, pour cooled mixture into cake pan and place uncovered in freezer. When edges are frozen, break them up, combining firm and liquid portions. Return to freezer. Repeat process 2 to 3 times until mixture is uniformly frozen. This will not produce as smooth a sorbet as made in machine.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Strawberry-Wine Sorbet
Recipe By : Cooking Light, June 1994, page 81
Serving Size : 10 Preparation Time :0:11
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups coarsely chopped strawberries -- (1-1/2 pounds)
1 cup Chablis or other dry white wine
3/4 cup Basic Sugar Syrup (see recipe)
1/2 cup honey
1/4 cup lemon juice
Combine all ingredients in a large saucepan, and bring to a boil. Reduce heat, and simmer, uncovered, 4 minutes. Remove from heat, and let cool.
Pour cooled mixture into an 8-inch square baking dish; cover and freeze for at least 8 hours or until firm.
Remove mixture from freezer; break into chunks. Position knife blade in food processor bowl; add frozen chunks, and process until smooth. Yield: 5 cups (serving size: 1/2 cup).
- - - - - - - - - - - - - - - - - -
NOTES : Basic Sugar Syrup can be found in Sauce Category. Serve immediately, or spoon mixture into a container; cover and freeze for up to 1 month.
Nutr. Assoc. : 0 0 0 3186 1436
* Exported from MasterCook *
Wine Sorbet
Recipe By : the California Culinary Academy
Serving Size : 8 Preparation Time :0:20
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup water
1/2 cup sugar
1 cup table wine
1. One day ahead: Combine water, sugar, and half the wine in a sauce pan. Stir to dissolve sugar; bring to a boil. Reduce heat and simmer 3 minutes. Allow syrup to cool.
2. Add remaining wine to syrup. Pour into a shallow container and freeze overnight.
3. Two to four hours ahead: Remove frozen mixture from freezer. Transfer to a food processor and process until smooth, about 20 to 30 seconds. Return mixture to freezer container or individual serving glasses and return to the freezer to set.
4. Remove sorbet from the freezer 5 to 10 minutes before serving.
- - - - - - - - - - - - - - - - - -
NOTES : This delicate frozen dessert can be made from just about any table wine except a really tannic red. You can also use a sweet wine, but reduce the sugar in the syrup by a tablespoon. Riesling or White Zinfandel would be good wines to start with, but feel free to experiment with various whites, roses, and reds.
Alcohol affects the freezing process, so don't omit the step of boiling half the wine with the syru
