Mr. Lou's Sorbet Trio: Lemon-Mint, Tangerine-Basil, Pineappl

Recipe Ingredients

		Lemon Mint
2 cups	474ml	Lemon juice
2 cups	656g / 23oz	Simple Syrup - (listed below)
1/4 cup	10g / 0.4oz	Mint leaves - (packed)
		Tangerine Basil
2 cups	474ml	Tangerine juice
2 cups	656g / 23oz	Simple Syrup - (listed below)
1/4 cup	10g / 0.4oz	Basil leaves - (packed)
3 tablespoons	45ml	Lemon juice
		Pineapple Raspberry
6 oz	170g	Fresh raspberries
1		Crushed pineapples - (15 1/4 oz)
1 1/2 cups	492g / 17oz	Simple Syrup - (listed below)
1 cup	237ml	Pineapple juice
3 tablespoons	45ml	Lemon juice
		Simple Syrup
2 cups	474ml	Water
2 cups	396g / 13oz	Sugar

Recipe Instructions

For the Lemon-Mint: In a 2-quart saucepan set over medium-high heat, add the lemon juice and simple syrup. Bring the pan to a boil and add the mint leaves to the pan. Remove from the heat, and allow the mint to steep in the sorbet base for 5 minutes. Strain the sorbet base, chill it completely, and churn in an ice cream maker according to the manufacture's suggested procedure. Once the sorbet is frozen, transfer to 1-quart container and store tightly sealed in the freezer

For the Tangerine-Basil: In a 2-quart saucepan set over medium-high heat, add the tangerine juice and simple syrup. Bring the pan to a boil and add the basil leaves to the pan. Remove from the heat, and allow the basil to steep in the sorbet base for 5 minutes. Add the lemon juice to the sorbet base, strain the base and chill completely. Churn the sorbet in an ice cream maker according to the manufacture's suggested procedure. Once the sorbet is frozen, transfer to 1-quart container and store tightly sealed in the freezer

For the Pineapple-Raspberry: Place the raspberries, crushed pineapples, simple syrup and pineapple juice in a 2-quart saucepan set over medium-high heat. Once the pan comes to a boil, remove from the heat and puree the raspberry and pineapple mixture using an immersion blender, or in batches with a bar blender. Use a fine mesh sieve to strain the puree, and then add the lemon juice to it. Chill the base completely, and pour it into an ice cream maker. Churn the sorbet in the ice cream maker according to the manufacture's suggested procedure. Once the sorbet is frozen, transfer to 1-quart container and store tightly sealed in the freezer.

For the Simple Syrup: Combine the water and sugar in a saucepan. Cook until the sugar has dissolved. Remove from the heat and cool. (Makes 2 cups.)

This recipe yields about 1 quart of each flavor.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F05) - from the TV FOOD NETWORK

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