Fruit Sorbet Recipes and Serving Ideas

Kiwi Sorbet

6 kiwis
1 cup sugar
1¾ cup water

Cut kiwi into chunks. Place the kiwi into a bowl, and add the sugar. Let sit for about 20-30 minutes, until all the sugar has dissolved. Add the water.
Place the kiwi mixture into a shallow pan, and freeze.

Once frozen, thaw slightly. Process the mixture in a food processor, adding a little at a time, until smooth. Refreeze. (See below for freezing instructions for flowers).

Strawberry Sorbet

4 cups strawberries, fresh or frozen
1¼ cup sugar
1 cup water
Juice of half an orange
Juice of half a lemon

Place the strawberries in a bowl, along with the sugar. Let stand until all the sugar has dissolved. (This will take longer with the frozen strawberries.)

Add the other ingredients. Place in a shallow pan and freeze.

Once frozen, thaw slightly. Process the mixture in a food processor, adding a little at a time, until smooth. Refreeze. See below for various freezing instructions.

Mango Sorbet

4 mangoes, cubed
Juice of one lemon
Juice of half an orange
½ cup tropical fruit drink such as Ceres Medley of Fruit.

Freeze the cut-up mangoes in a shallow pan along with the remaining ingredients. Once frozen, allow to thaw somewhat. Process in a food processor, a little at a time, until smooth and creamy. Refreeze.

Putting It All Together:

For popsicles: Immediately after processing, fill the popsicle molds, layering the peach, and mango sorbets. Freeze until firm.

For a Beautiful Dessert Presentation:

After processing the sorbets, spread in an 10x15 jelly roll pan, lined with parchment paper. Freeze until solid. Cut the strawberry and mango sorbet with flower-shaped cookie cutters into assorted sizes.

Cut the kiwi sorbet with a leaf-shaped cookie cutter. Store the shaped sorbet in the freezer, between layers of parchment, until ready to use. Place the scraps in a bowl, to use at another time, and freeze.

Before serving, drizzle dessert plates with Lyons dessert sauces. Place one or two flowers and kiwi leaves on each plate (see illustration).

Fruits - Fresh and Frozen

Now, mix it up! Cut out flowers from watermelon, honeydew, etc. Cut a hole with a smaller flower shaped cookie cutter, the same size as the ones you have cut out of the sorbet. Decorate a platter or individual dessert plates with Lyons dessert sauce. Place the fruit flowers on the plate/platter. Just before serving, place the sorbet flowers into the holes of the fruit flowers. Add kiwi sorbet leaves.

Monochromatics:

In pretty dessert cups, place balls of fruit, mixed with sorbet balls of the same colour. Try watermelon with strawberry sorbet, honeydew with kiwi sorbet, mango with physillis, cut up peach cream with pineapple tidbits.

Kitchen Art

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