Strawberry Sorbet and Italian Creamy Gelato - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

Strawberry Sorbet and Italian Creamy Gelato

 

 

 

 

 

 

Individually Quick Frozen Foods (IQF)

Fruit: Strawberries, Raspberries, Blueberries, and other berries

Wash berries, hull those that need it, and place on baking sheets. Slide into freezer and allow to freeze solidly. Then place in plastic containers or resealable bags.

Peaches

Blanch to remove the skins, cut in half, and remove pit. Place on baking sheets and freeze solidly. Store in resealable bags or plastic containers. Five-quart ice cream buckets can be used as an option.

Quick Sorbet-Makes 1/2 gallon

  • 5 cups IQF Frozen strawberries or fruit of choice, slightly thawed, not slightly frozen 
  • 1/2 cup sugar
  • 2 tbs schnapps (flavor of fruit you are using)
  • 1 (12 oz. can) frozen fruit juice concentrate, thawed but still very cold (a flavor of the same or similar fruit you are using)

In food processor using the metal blade, process half of the ingredients listed above until smooth.

Put container in freezer. Then process the second half the same way. Add to the first mixture and stir well. Return to freezer. Every hour for 2 to 4 hours, stir mixture; then allow sorbet to freeze overnight. Scoop into dessert dishes.

*If fruit is frozen, defrost approximately 2 pounds of fruit in the microwave using the fish and poultry setting for 3-4 minutes. this is good for strawberries and peaches. Smaller berries can be processed frozen.

Italian Creamy Gelato - Makes 1/2 gallon

  • 2 cups whipping cream
  • 1 1/2 cups sugar
  • Fruit option of choice from the following: strawberries or kiwis

In a mixer bowl with wire whip, combine above ingredients. Beat well until sugar is dissolved and the cream forms peaks. Set aside in refrigerator.

Select a fruit option from the list below. In food processor, using the metal blade, process all of the selected ingredients for each option until smooth. Put in container and freeze. Fold all of the processed fruit mixture into the cream mixture. Mix until blended. Pour into a half-gallon container and set aside in the freezer, stirring every hour about 4 times.

Options:

Strawberry Creamy Gelato

  • 3 cups IQF strawberries slightly thawed
  • 3 tbs strawberry schnapps
  • 2 peeled kiwis
  • 1/2 cup additional sugar
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