I can attest to the sorbets. I juice Santa Rosa plums every year, and also raspberries and then use the juice in making sorbets. I'll post a couple of recipes for you. I think I served raspberry sorbet with a little bit of lemon-rosemary sorbet on top to Jean one time. Was a big hit.
* Exported from MasterCook *
Lemon Rosemary Sorbet II
Recipe By :Bill Cotton
Serving Size : 0 Preparation Time :0:00
Categories : Desserts-Ices
Amount Measure Ingredient -- Preparation Method
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1 cup sugar
1 cup water
1/2 cup fresh rosemary -- finely chopped
1 1/2 cups fresh lemon juice
1/2 cup *Limoncello -- more or less
In a medium saucepan over medium-high heat, combine sugar and water. Stir until mixture comes to a low boil; add rosemary and let simmer for 1 minute; remove from heat and using a fine strainer remove the rosemary; let cool.
In a large measuring cup, add the cool rosemary simple syrup, the lemon juice and Limoncello to make ~3 to 3 1/2 cups.
Mix thoroughly and chill in the freezer until very cold. By pre-chilling the mixture you will shorten the time needed to freeze the sorbet.
Pour mixture into the ice cream machine and then turn the paddle accessorie on. Sorbet will come up to the very rim of the container and be a fine icy mixture when done.
Remove to containers and keep chilled in the freezer until ready to serve.
*The Limoncello should be added by taste. When you are satisfied with the taste you have added enough.
NOTE: This flavor is enhanced by adding about a tablespoon of cranberry sorbet on top of the serving.
Description:
"Adapted from Fine Cooking Magazine Aug/Sep '96"
Tried this one too...not bad
* Exported from MasterCook *
Rosemary-Raspberry Sorbet
Recipe By :Unknown
Serving Size : 1 Preparation Time :0:00
Categories : Desserts-Ices
Amount Measure Ingredient -- Preparation Method
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1 cup sugar
1/2 cup water
1 1/2 pints fresh raspberries
2 tablespoons balsamic vinegar
2 1/2 tablespoons chopped fresh rosemary
1 tablespoon vodka
Combine the sugar and water in a small saucepan over medium heat. Simmer for 5 minutes and set aside to cool. Place the raspberries, sugar syrup, vinegar, vodka and rosemary in a blender and puree until smooth. Let stand for 1 hour. Strain through a fine-mesh sieve. Refrigerate until cold. Freeze according to the directions on your ice cream machine. Freeze until firm, about 4 hours.
* Exported from MasterCook *
Mixed Berries with Vanilla Bean Syrup
Recipe By :Irit Ishai
Serving Size : 6 Preparation Time :0:00
Categories : Desserts-Ices
Amount Measure Ingredient -- Preparation Method
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1/2 vanilla bean
1/4 cup granulated sugar
1/4 cup water
2 cups fresh raspberries
2 cups fresh black raspberries
2 cups fresh marionberries
2 cups fresh loganberries
1 cup strawberries -- optional
2 cups blueberries -- optional
Split the vanilla bean in half lengthwise with a sharp paring knife and scrape out the seeds with the back of the knife; save the empty pod for a garnish, if you like. Put the seeds in a small saucepan, along with the sugar and water. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Reduce the heat to low and cook for 7 minutes ot let the vanilla infuse. Strain through a fine sieve to remove any fibrous pieces of vanilla pod or clumps of seeds. Let cool and refrigerate until completely chilled.
Rinse the berries and spread them in a single layer on a towel to dry. Hull the strawberries, is using, and cut them into quarters.
Just before serving, combine all the berries in a large serving bowl and pour on just enough of the vanilla syrup to lightly coat them, about 3 Tbs. Toss gently.
Source:
"Fine Cooking, Jun/Jul '04"
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NOTES : The original recipe called for blueberries and strawberries instead of the marionberries and loganberries. I am not that fond of blueberries and allergic to strawberries, so I substituted them out.
If you have never tried a granita [granite] they are delicious too, not as fine and smooth as a sorbet, but nevertheless delicious.
Don't wait too long to tell someone you love them.
Billy