Put a fresh spin on sorbet by scooping different flavours into hollowed-out fruits and presenting them in a basket lined with greenery. - Cole Publishing Group/Universal Press Syndicate CATERERS AND cooks with a reputation for laying out showstopper spreads know a key secret for making good food extraordinary: It's all in the presentation.
The next time a bridal or baby shower, anniversary or birthday party, or other special event calls for a memorable finale, bring out a collection of glistening sorbets, each showcased in the fruit from which it was made. While your guests will enjoy the charming presentation and the chance to pick their favourite flavours, you'll have the satisfaction of serving a one-of-a kind dessert that just happens to be fat free.
Start by deciding which flavours of sorbet to prepare (or, if necessary, to purchase ready-made). For the best flavour and quality, choose fruits that are in season and plentiful in your area. Apples, mangoes, guavas, oranges, pineapple and melons, for example, make delicious sorbet and can easily be fashioned into serving containers.
To create shells for single portions, slice smaller fruits in half or cut through the upper third of the fruit. Pineapple or melon can be halved or quartered to make larger serving containers. Scoop out the fruit, leaving a quarter-inch intact next to the peel or skin. Cover the fruit and set it aside.
To keep smaller fruit shells upright, position them, open end up, in empty ice cube trays or small muffin tins, or in a cake pan half-filled with uncooked rice. Wrap well in plastic film and store them in the freezer. When the sorbet has been made, remove the shells from the freezer and fill them, using an ice cream scoop or melon baller. Then rewrap the filled fruit shells in plastic film and return them to the freezer.
Two or three hours before serving time, line a pretty basket or bowl with non-toxic greenery, such as sprigs of lavender, rosemary, thyme, Greek or Thai basil, mint, curly parsley, borage or the leaves of scented geraniums. For extra colour, add a few edible flowers, such as marigolds, pansies, violets, roses, nasturtiums or squash blossoms. Wrap the basket in a plastic bag and place in the refrigerator to keep the garnishes fresh. When you're ready to serve, arrange the frozen filled fruit shells in the basket and prepare to enchant your guests.
SUCCESS TIP:
When selecting greenery or flowers for use as garnishes, use only ones that are known to be safe for human consumption and that have not been treated with pesticides or any other toxic substance.
Note: Children and adults who are sensitive to pollen or who have a history of allergic reactions should avoid food
garnished with flowers, including edible ones.
Fruit sorbets are at their freshest when served the
same day they're made, but they can be frozen in an airtight container for up to two weeks.
Strawberry Sorbet
This sorbet has it all: gorgeous colour, fantastic flavour and perfume, and a satisfying texture. The sugar syrup helps create a smooth-textured sorbet, but for the best results, chill the syrup before using it.
This recipe is designed to be used with fruits that have a pulpy texture when pureed, such as (American) pears, melons, pineapple, apples, mangoes or guavas. Although it can also be used for citrus fruits, which have more juice than pulp, the
texture will not be as smooth. Omit the 1 1/2 tablespoons lemon juice when making citrus sorbets.
2 pints fresh strawberries
or 12 ozs. frozen unsweetened
strawberries
1 cup chilled Simple Sugar
Syrup (see below)
1 1/2 tbsps. freshly squeezed
lemon juice or 3/4 tbsp. lime
METHOD
1. Wash and hull strawberries. Puree with chilled sugar syrup and lemon or lime juice in a blender or food processor.
2. Transfer to an ice cream machine and freeze according to manufacturer's instructions.
Makes about 1 quart.
Any extra syrup can be stored, covered, in the refrigerator for up to three weeks and used the next time you make sorbet or for poaching fruit or sweetening iced tea.
Simple sugar syrup
2 cups sugar
1 cup water
METHOD
1. In a large saucepan over high heat, cook sugar and water, stirring constantly, until sugar dissolves and mixture reaches a full, rolling boil.
2. Immediately remove from heat. Strain, cool to room temperature, cover, and refrigerate until needed.
Makes about 3 cups.
Avocado Sorbet
1 cup sugar
1 cup light corn syrup
2 cups water
1 tsp. grated lime peel
3 avocados, seeded,
peeled and mashed
2 tbsps. lemon juice
or lime juice
METHOD
1. Bring sugar, corn syrup and water to boil in large saucepan. Remove from heat and stir in lime peel. Cool 50 to 60 minutes.
2. Blend avocados and lime juice in blender or food
processor until smooth.
3. Add sugar mixture and blend until thoroughly
combined.
4. Pour into 13 x 9 x 2-inch pan or 2 smaller pans so depth is about half an inch.
5. Freeze one hour.
6. Remove sorbet from freezer, beat 2 to 3 minutes until light and creamy.
7. Pour back into pan and cover with plastic wrap and freeze until firm -- about 4 hours.
