WINTER SORBET RECIPES

Steps:

• Preheat the oven to 400°. Cut the squash in half lengthwise, scoop out and discard the seeds, and place on a baking sheet, cut-side down. Pour about 1 cup water around the squash and bake until the squash is tender when pierced with a knife, about 45 minutes. (Check the water halfway through baking; if it has evaporated, add some more.) Remove the squash from the oven and set aside to cool. Once the squash is cool, scoop out the flesh and put in a blender.
• Meanwhile, combine the sugar and 2/3 cup water in a small saucepan. Cook, stirring gently with a wooden spoon, until most of the sugar is dissolved. Brush down the sides of the pan with a wet pastry brush and bring to a simmer. Add the ginger, cinnamon, peppercorns, cloves and nutmeg. Cover and simmer gently for 2 minutes. Remove from the heat and let cool, uncovered.
• Pour the cooled syrup through a fine-mesh strainer into the blender. Discard the spices. Add the cider and maple syrup and blend until smooth.
• Freeze the mixture in an ice cream machine according to manufacturer's directions, then transfer to an airtight container and put in the freezer to harden, at least 3 hours.

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.