Sherbets, Sorbets, and Ices!!!

Have you ever thought about making your own sherbet, sorbet or ice? It's really quite easy! There are endless flavour possibilities. Today, I though I would share three basic recipes (and variations) that can be made in any standard ice cream maker.

SHERBET

1 355ml (12.5oz.) frozen juice concentrate, thawed

2 ounces liquid egg substitute

1/2 cup white sugar

1 500ml (2 cups) half and half or whipping cream

1/2 cup milk

Combine the eggs and sugar until lightly beaten. Add the juice concentrate and mix well. Add the half and half/whipping cream and milk and beat on medium high till foamy. Transfer to a 1.5litre/1.5quart covered container and chill at least 8 hours or overnight. Prepare in ice cream maker according to manufacturers instructions. Store in air tight container in freezer. Makes about 1.5l/1.5q.

Varieties: Almost any frozen juice concentrate will work. I personally like using the various 5 Alive combos such as mango, peach or tropical citrus. I've also used lemonade, limeade, orange or pineapple.

May I also suggest trying the frozen Bacardi drink mixes such as the strawberry daiquiri - you will need two cans as they are smaller than average concentrates. Just eliminate the milk if using the Bacardi - you want no more than a total of 4 cups liquid from the concentrate and the half and half/cream.

For extra flavour/tang, I often add 1 to 1 1/2 Tablespoons crushed dry citrus peel when the sherbet is almost done in the machine. When I buy lemons, limes or oranges, I wash the fruit well then grate the peel before using the flesh/juice of the fruit. I place the peel in a single layer between two paper towels and allow it to air dry. It can take about 18 to 24 hours, but I find that more flavour is retained drying naturally over oven or microwave drying. Once the peel is completely dried, I crush it between my fingers and then store the peel in an air tight bag in the cupboard. It is ideal for adding to a variety of desserts, cakes, cookies, marinades, salads, etc. for extra zip and flavour.

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SORBET

3 cups pureed, fresh fruit such as strawberries, seeded watermelon, pineapple, blueberries, raspberries, etc.

1/2 to 3/4 cup sugar (depending on tartness of fruit)

1/2 cup water

4 oz. liquid egg substitute

Combine all ingredients in blender or food processor to a fine puree, then transfer to 1.5l/1.5q covered container and chill at least 8 hours or overnight. Prepare according to ice cream maker manufacturers instructions. Makes about 1.5l/1.5q. Store in air tight container in freezer.

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ICES

1 355ml/12.5oz. can frozen juice concentrate, thawed

3 cups water

1 to 1 1/2 cups white sugar (depending on tartness of concentrate.

Combine all ingredients in a blender of food processor and store in covered container in fridge for 8 hours or overnight. Prepare according to your ice cream maker manufacturers instructions. Store in freezer in air tight container. Makes about 1.5l/1.5q.

Variations; As with the sherbet, almost any flavour will work so check the frozen juice isle and see what strikes your fancy!

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Well I hope I've given you some cool dessert ideas!

dn

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