Recipe

Mr' Lou's Sorbet Trio: Lemon Mint, Tangerine Basil, And Pineapple Raspberry

Ingredients

  • LEMON MINT:
  • 2 cups lemon juice
  • 2 cups Simple Syrup
  • 1/4 cup packed mint leaves
  • TANGERINE BASIL:
  • 2 cups tangerine juice
  • 2 cups Simple Syrup
  • 1/4 cup packed basil leaves
  • 3 tablespoons lemon juice
  • PINEAPPLE RASPBERRY:
  • 6 ounces fresh raspberries
  • 1 (15 1/4-ounce) can crushed pineapples
  • 1 1/2 cups Simple Syrup
  • 1 cup pineapple juice
  • 3 tablespoons lemon juice

Directions

  • LEMON MINT: In a 2-quart saucepan set over medium-high heat, add the lemon juice and simple syrup. Bring the pan to a boil and add the mint leaves to the pan. Remove from the heat, and allow the mint to steep in the sorbet base for 5 minutes. Strain the sorbet base, chill it completely, and churn in an ice cream maker according to the manufacture's suggested procedure. Once the sorbet is frozen, transfer to 1-quart container and store tightly sealed in the freezer.
  • TANGERINE BASIL: In a 2-quart saucepan set over medium-high heat, add the tangerine juice and simple syrup. Bring the pan to a boil and add the basil leaves to the pan. Remove from the heat, and allow the basil to steep in the sorbet base for 5 minutes. Add the lemon juice to the sorbet base, strain the base and chill completely. Churn the sorbet in an ice cream maker according to the manufacture's suggested procedure. Once the sorbet is frozen, transfer to 1-quart container and store tightly sealed in the freezer.
  • PINEAPPLE RASPBERRY: Place the raspberries, crushed pineapples, simple syrup and pineapple juice in a 2-quart saucepan set over medium-high heat. Once the pan comes to a boil, remove from the heat and puree the raspberry and pineapple mixture using an immersion blender, or in batches with a bar blender. Use a fine mesh sieve to strain the puree, and then add the lemon juice to it. Chill the base completely, and pour it into an ice cream maker. Churn the sorbet in the ice cream maker according to the manufacture's suggested procedure. Once the sorbet is frozen, transfer to 1-quart container and store tightly sealed in the freezer.