SORBET DESSERT RECIPES

Steps:

• In a food processor, blend strawberries until liquified and no chunks remain. Strain through a fine mesh strainer, pressing on solids to get all the liquid out. You should have 4 cups of puree.  Add puree to a large bowl and stir in sugar, lemon juice, and salt. Taste and add more lemon juice, if desired. Refrigerate until well chilled, at least 2 hours.  When ready to churn, add sorbet base to ice cream maker and churn according to manufacturer’s instructions, about 20 minutes. Mixture will be smooth, creamy, and thickened, but not entirely solid.  Pour into a freezer safe container and freeze until ready to serve, at least 2 hours. 
  Line a large baking sheet with parchment and spread fruit out in an even layer. Freeze until completely solid, 2 hours.  In a small saucepan over medium heat, add sugar and water. Stir until sugar is completely dissolved. Let cool to room temperature. In a food processor, add frozen fruit and simple syrup and blend until smooth. Add lemon juice and salt and blend until incorporated. Taste and adjust lemon juice as needed. Pour into a freezer safe container and freeze until solid, at least 4 hours. No churn sorbet will be slightly harder and icier than churned sorbet.

Steps:

• Puree soursop in the food processor.
• Strain the puree (for smooth sorbet, not mandatory) and place in refrigerator to chill.
• To make the syrup, place sugar with 1/3 cup of water in a saucepan over low heat for 5 minutes, Boil the sugar syrup for 1 minutes.
• Chill the syrup in the refrigerator for 1/2 hr to 1 hr until completely chilled.
• Mix the syrup and soursop.
• Freeze the mixture for 7 hours.
• After 7 hours of freezing, put the mixture back in the food processor for a smooth texture (otherwise break the ice with a fork and mix thoroughly).
• Freeze for another 3 hours before serving.