Ingredients with Measurements:
- 2 cups water
- 1 cup granulated sugar
- 1 cup grenadine syrup
- 1/4 cup freshly squeezed lemon juice
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, combine water and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves.
2. Remove from heat and stir in grenadine syrup and lemon juice.
3. Let the mixture cool to room temperature.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
5. Transfer the sorbet to a freezer-safe container and freeze for at least 2 hours or until firm.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Freezing time: 2 hours
5. Temperature:
Room temperature for cooling the mixture, and freezing temperature for the sorbet.
Serving size:
This recipe makes about 4 cups of sorbet, which can serve 6-8 people.
Nutritional information:
Calories: 190
Fat: 0g
Carbohydrates: 49g
Protein: 0g
Sodium: 5mg
Sugar: 48g
Substitutions for ingredients:
- You can use any other fruit syrup instead of grenadine syrup.
- You can use lime juice instead of lemon juice.
Variations:
- You can add chopped fresh fruit or berries to the sorbet before freezing.
- You can add a splash of vodka or rum to the mixture before churning.
Tips and tricks:
- Make sure the mixture is completely cool before pouring it into the ice cream maker.
- Freeze the ice cream maker bowl overnight before making the sorbet.
- Serve the sorbet with fresh fruit or whipped cream.
Storage instructions:
Store the sorbet in an airtight container in the freezer for up to 1 week.
Reheating instructions:
No reheating necessary.
Presentation ideas:
Serve the sorbet in chilled glasses or bowls, garnished with fresh fruit or mint leaves.
Garnishes:
Fresh fruit, mint leaves, whipped cream, or a drizzle of syrup.
Pairings:
This sorbet pairs well with fresh fruit, cheese, or chocolate.
Suggested side dishes:
This sorbet can be served as a dessert on its own, or with a side of cookies or cake.
Troubleshooting advice:
- If the sorbet is too soft, freeze it for longer.
- If the sorbet is too hard, let it sit at room temperature for a few minutes before serving.
Food safety advice:
- Make sure to use clean and sanitized equipment when making the sorbet.
- Store the sorbet at the proper temperature to prevent bacterial growth.
Food history:
Grenadine syrup is a sweet and tart syrup made from pomegranate juice. It has been used in cocktails and desserts for many years.
Flavor profiles:
This sorbet has a sweet and tart flavor, with a hint of citrus.
Serving suggestions:
Serve this sorbet as a refreshing dessert on a hot summer day.
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Taste: Sweet, Tart, Refreshing, Fruity, Tangy