Paul Bertolli's food processor sorbet

saluki

Can Someone tell me what Scuppernong grapes are? I saw someone using it in this recipe as well?

Paul Bertolli's food processor sorbet
This is from EAT
http://technically.us/eat/articles/2007/06/14/paul-bertollis-food-processor-sorbet

Posted by Leland 5 days ago

I’d eventually lilke to have an ice cream maker, but I’m waiting until I get a stand mixer so that I can just get the attachment, instead of getting two separate appliances. I love the idea of making my own ice creams and sorbets, and I was thrilled to find a recipe for sorbet that didn’t need an ice cream maker at all. Paul Bertolli’s Cooking by Hand is full of recipes that you can do mostly without special appliances. This is great for people with small kitchens (and no good for people who aren’t willing to spend a lot of time to make something that could easily be bought).

You do need a food processor for this sorbet, although a blender might work too. And you need a quart of the most fragrant and delicious strawberries you can find.

The recipe is barely a recipe. Stem the strawberries, spread them on a parchment-lined baking sheet, and freeze them solid (about two hours). Put the berries in a food processor with 5 tablespoons of sugar, and pulse them until the fruit breaks up. Add 1/4 cup of water and purée the mixture. Pour it into a container, and freeze for about two more hours, until you can scoop it. I stirred it periodically as it was freezing, but this is not in the directions.

Bertolli writes that the intensity of this sorbet “is due to the low cutting action of the processor blades.” And it does taste and smell intensely of strawberries. If you start this recipe about two hours before a summer dinner party, you can shock your guests at the end of the meal by pulling out a quart of beautiful homemade sorbet, which they’ll smell before they can see.

Posted in Techniques, Dessert

Towanda2

I have no idea what those grapes are but the strawberry sorbet looks FABULOUS. I'm going to try it this weekend.

Thanks for posting - I'll be checking out this website for more recipes.

thomcat

Saluki:

All I know is scuppernong grapes are grown in the South and are a green color (my FIL used to grow them in NC). Do a google search and you can find out more info.

Let us know how your ice cream endeavour works out. I LOVE it and it is one of my treats during these hot days of summer!

Cathy

MargaretB

I made this recipe - unless you slice the strawberries, you can't process this smoothly - the food processor has to work too hard. I had to do this in two batches, diluting with more water so it wasn't as flavorful. Just my two cents.

saluki

Quote:

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I made this recipe - unless you slice the strawberries, you can't process this smoothly - the food processor has to work too hard. I had to do this in two batches, diluting with more water so it wasn't as flavorful. Just my two cents.

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Margaret---Normally I'm not a dessert person, but since my
Dental Debacle I've been completely obsessed with ice creme,
sorbets ahhh milkshakes----mind you I don't have to open my mouth too wide and they are soooo soothing.

I've just rebought an ice creme maker on Ebay----I gave away
a little Dovier years ago and I never mastered the custard
bases. Posted that recipe because the guy was supposed to be a big hot shot chef----

But I have gotten an absolutely mouthwatering book that is going to get quite a workout. The recipes look phenomonel
and are clearly written.

I just came home with all the ingredients for ginger ice cream (and he does tell you how to save the custard!)

Its called -The Perfect Scoop by David Lebovitz

Ice creams, Sorbets, Granitas, and Sweet Accompaniments
You may want to see if its available in your library.
It goes into how to use liquors in your sorbets to heighten
the flavor and soften the consistency --but use too much and the sorbet won't freeze. for example he uses Kirsch a cherry distillate to heighten the flavor of some of his
berry deserts.

I didn't quite make it to the liquor store
for some Dark Rum that I think I'll be trying for the Rum Raisin Ice cream

--Or some Kahlua I'm going to use to add to coffee ice creme which I'll try----Sounds like you only use
a few drops.

One thing I can tell---There are allot of keepers in this book.

Ginger Ice creme is my first stop !

MargaretB

Yum! I'll have to check it out.

Margaret

Blundin2005

This sounds soooooo good. I tried the recipe with our lemon juice. In the Spring we cut many lemons from the tree, juiced them and put the juice in the freezer...I used the juice with sugar and bottled water (Aqua di Nepi) ... Giancarlo liked it very much .... he loves his lemons!

I will definately try this with strawberries. I grow them in the garden, but I never seem to get to them before the snails or the ants or the birds!

Thanks!

Blundin2005

Hi all,

The strawberry sorbet was delicious. I served it in layers ... first was the lemon sorbet, then blue berries and red rasberries, then topped with the strawberry sorbet. It was a good semi finale to a good lunch with friends.

I found it easy to do in the food processor. I sliced the strawberries and layed them on paper ... layered .... and used bottled water naturally fizzy.

thanks for the recipe.