How To Make Sorbet Trio



Sorbet Trio Recipe

This easy sorbet recipe is a refreshing way to cool down and use ingredients from the garden, no ice cream maker needed! I do them all at once and add the variations as I go.
Ingredients :
3 cups water, divided
1-1/2 cups sugar, divided
6 teaspoons grated lemon peel, divided
1 cup lemon juice, divided
1-1/2 cups carbonated mineral water, divided
Salt
1/2 cup minced fresh mint, coarsley chopped
3 cups fresh or frozen blueberries
Lemon peel strips, fresh raspberries and mint sprigs, optional

For lemon sorbet, in a small heavy saucepan, bring 1 cup water, 1/2 cup sugar and 2 teaspoons lemon peel to a boil. Cook and stir until sugar is dissolved; cool. Add 1/2 cup lemon juice, 1/2 cup mineral water and a dash of salt. Transfer to an 8-in. square dish.
For mint sorbet, in a small heavy saucepan, bring 1 cup water, 1/2 cup sugar and 2 teaspoons lemon peel and mint to a boil. Cook and stir until sugar is dissolved; cool. Strain. Add 1/4 cup lemon juice, 1/2 cup mineral water and a dash of salt. Transfer to another 8-in. square dish.
For blueberry sorbet, in a small heavy saucepan, bring 1 cup water, 1/2 cup sugar, 2 teaspoons lemon peel and blueberries to a boil. Cook and stir until sugar is dissolved; cool. Cover and process for 2-3 minutes or until blended. Strain and discard seeds and pulp. Add 1/4 cup lemon juice, 1/2 cup mineral water and a dash of salt. Transfer to an 11-in. x 7-in. dish.
Freeze sorbets for 1 hour or until edges begin to firm; stir. Freeze 3 hours longer or until firm.
Just before serving, transfer sorbets separately to a food processor; cover and process for 1-2 minutes or until smooth. Scoop each flavor into serving dishes. Garnish as desired.


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