Triple Layered Sorbet And Syrup Recipe - Cooking Index
Triple Layered Sorbet And Syrup Recipe - Cooking Index
| Sorbet Base | ||
| 6 cups | 1422ml | Water |
| 3 cups | 594g / 20oz | Granulated sugar |
| Lemon Sorbet | ||
| 1 cup | 237ml | Lemon juice |
| 2 cups | 474ml | Sorbet base - (above) |
| Raspberry Sorbet | ||
| 1 1/2 cups | 355ml | Fresh or frozen - (thawed) - pureed |
| 2 cups | 474ml | Sorbet base - (above) |
| 1/4 cup | 59ml | Lemon juice |
| Passion Fruit Sorbet | ||
| 16 | Ripe passion fruits | |
| 2 cups | 474ml | Sorbet base - (see above) |
| 1/4 cup | 59ml | Lemon juice |
| Lavender Syrup | ||
| 1 1/2 cups | 355ml | Water |
| 1 3/4 cups | 346g / 12oz | Granulated sugar |
| 3 tablespoons | 45ml | Dried lavender |
| Assembly | ||
| 3 cups | 711ml | Assorted berries |
| 1 | Kiwi - peeled and sliced |
* Note: Dried lavender is available by mail order through The Kobos Company, * 5331 SW Macadam Ave., Portland, Oregon 97210; 503-222-5226.
Make the sorbet base:
In a large saucepan, combine the water and sugar. Cook over medium heat, stirring occasionally, until the sugar dissolves . Bring the syrup to a boil; remove the pan from the heat and cool completely. Transfer the syrup to a bowl, cover and refrigerate until well chilled, 2 to 3 hours.
Make the lemon sorbet layer:
In a medium bowl combine the lemon juice with the 2 cups of chilled sorbet base. Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions. Scrape the lemon sorbet into a rectangular plastic container that measures 7 1/2-by-11 1/2-inches (and about 3 inches in height). Using a small metal cake spatula, smooth the sorbet into the bottom of the container in an even layer. Cover the container and freeze the sorbet for 3 hours, until well frozen.
Make the raspberry sorbet layer:
Pass the raspberry puree through a fine sieve into a medium bowl. Add the 2 cups of chilled sorbet base and the lemon juice and whisk to combine. Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions. Remove the plastic container with the lemon sorbet layer from the freezer. Scrape the raspberry sorbet over the lemon sorbet layer. Using the cake spatula, smooth the sorbet into an even layer. Cover the container and freeze the sorbet for 3 hours, until well frozen.
Make the passion fruit sorbet layer:
Cut each of the passion fruits in half. Scoop the orange seeded center of the halves into the bowl of a food processor fitted with the metal blade. Process the fruit for 30 seconds. Pass the puree through a sieve into a medium bowl. Add the 2 cups of chilled sorbet base and the lemon juice and whisk to combine. Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions. Remove the plastic container with the 2 sorbet layers from the freezer. Scrape the passion fruit sorbet over the raspberry sorbet layer. Using the cake spatula, smooth the sorbet into an even layer. Cover the container and freeze the sorbet for 3 hours, until well frozen.
Make the lavender syrup:
In a medium saucepan, combine the water and sugar. Cook over medium heat, stirring occasionally, until the sugar dissolves. Add the lavender. Bring the syrup to a boil; reduce the heat to low and cook the syrup for 15 minutes. Remove the pan from the heat and allow the syrup to cool completely. Pour the syrup through a fine sieve into a glass measuring cup or bowl. Cover the container and refrigerate until chilled about 1 hour.
Assemble the dessert:
Place 6 dessert plates in the freezer for 15 minutes to chill. Remove the sorbet from the freezer. With a paring knife, divide the sorbet into 6 even blocks, cutting through the three layers. Carefully remove one block to a cutting board. Using a 2 3/4 inch six-sided cutter (a 2 3/4-inch round cutter can be used instead), cut out a shaped block of sorbet removing the excess sorbet front the edges outside the cutter.
Place the sorbet shape in the center of a chilled dessert plate. Repeat with the remaining blocks of sorbet. Scatter l/2 cup of the assorted berries and a few slices of kiwi around each sorbet shape and pour 1/4 cup of the lavender syrup over the berries. Serve immediately.
Source:
Farm Journal Country Cookbook (1959 and 1972)
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