Sorbet buatan sendiri

Name: Sorbet buatan sendiri
Prep time: 15 min
Total time: 375 min
Yield: 5 porsi
Cuisine: Indonesian
Ingredients: 16 ounces frozen strawberries; ½ cup simple syrup; 2 tablespoons lemon juice; 16 ounces frozen mango; ½ cup simple syrup; 1 tablespoon lemon juice; 2 cups simple syrup; 2 cups lemon juice; 2 tablespoons lemon zest; 2 ⅓ cups granulated sugar; 2 ⅓ cups water

Get ready for the most refreshing homemade sorbet that you have ever had with this perfect recipe! Silky smooth, packed full of flavor, and a delightful dessert for any occasion, this will knock your socks off!

⏱️ 375 menit 🔪 Persiapan: 15 menit 📊 Sulit 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: The Recipe Critic

Bahan-bahan

5 porsi

16 ounces frozen strawberries
½ cup simple syrup
2 tablespoons lemon juice
16 ounces frozen mango
½ cup simple syrup
1 tablespoon lemon juice
2 cups simple syrup
2 cups lemon juice
2 tablespoons lemon zest
2 ⅓ cups granulated sugar
2 ⅓ cups water

Langkah-langkah

Bring the water and sugar to a gentle boil in a medium saucepan. Reduce heat and simmer for 1-2 minutes, until all the sugar has dissolved.
Turn off the heat and let cool completely. Store in an airtight container in the fridge until ready to prepare your sorbets, or up to 1 month.
Place the frozen strawberries, simple syrup, and lemon juice in a blender or food processor. Pulse to crush the fruit into pieces. Mix on high until smooth.
Taste and add more lemon juice or simple syrup as needed to adjust to your personal preference.
Transfer to a freezer-safe container (I prefer a 9x5 bread pan), cover and freeze for 2-3 hours.
When ready to serve, let sit at room temperature for 5-10 minutes to soften before scooping.
Place the frozen mangos, simple syrup, and lemon juice in a blender or food processor. Pulse to crush the fruit into pieces. Mix on high until smooth.
Taste and add more lemon juice or simple syrup as needed to adjust to your personal preference.
Transfer to a freezer-safe container (I prefer a 9x5 bread pan), cover and freeze for 2-3 hours.
When ready to serve, let sit at room temperature for 5-10 minutes to soften before scooping.
Add the simple syrup, lemon juice, and lemon zest to a bowl and whisk together.
Transfer to a freezer-safe container (I prefer a 9x5 bread pan), cover and freeze for 5-6 hours, removing it from the freezer and stirring with a fork every thirty minutes for the first 3 hours to help give the sorbet a lighter texture.
When ready to serve, let sit at room temperature for 5-10 minutes to soften before scooping.