It will get pretty hard in the freezer, but softens quickly when you take it out. Here's one I served to cjs last Christmas with a smidgeon of raspberry sorbet on top:
* Exported from MasterCook *
Lemon Rosemary Sorbet
Recipe By :Fine Cooking Magazine Aug/Sep '96
Serving Size : 8 Preparation Time :0:00
Categories : Desserts-Ices
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups sugar
1 1/2 cups water
1/2 cup fresh rosemary -- finely chopped
1 1/3 cups fresh lemon juice
3 tablespoons vodka (I sub Limoncello)
1. In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat; add rosemary, cover, and let stand approximately 10 minutes or until cool.
2. Place a fine strainer over a large bowl and pour syrup mixture through (straining out the rosemary leaves). Add lemon juice and vodka to the strained syrup mixture; stir until thoroughly blended.
NOTE: The vodka (or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. Vodka is excellent to use because it doesn't affect the taste.
ICE CREAM MAKER - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
FREEZER METHOD - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.
NOTE: Can be prepared 3 days in advance. Cover and keep frozen.
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This is the recipe I use for most of my sorbets.
* Exported from MasterCook *
Basic Sorbet
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts-Ices
Amount Measure Ingredient -- Preparation Method
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1 cup simple Sugar Syrup
1 1/2 cups juice
3 tablespoons Limoncello
Mix chilled simple syrup and juice together; add Limoncello. Stir to combine and chill thoroughly. You can chill in the freezer for 15 to 20 minutes but not long enough for any ice crystals to form; then stir thoroughly and pour into the running ice cream machine. It will reach the soft sorbet consistency much quicker.