Mango-Strawberry Sorbet Ingredients<\/h3>\n\n- 1\/2-inch ginger <\/li>\n
- 2 large mangoes, peeled & chunked <\/li>\n
- 1 cup frozen strawberries (more or less) <\/li>\n
- 1 1\/2 cups water <\/li>\n
- 1 1\/2 cups sugar <\/li>\n
- Juice of one lime<\/li>\n<\/ul>\n
Lemongrass-Tamarind Sorbet Ingredients<\/h3>\n\n- 1\/2-inch ginger <\/li>\n
- Three stems lemongrass, chopped fine <\/li>\n
- 3\/4 cup sugar <\/li>\n
- 3 cups water <\/li>\n
- 1 egg-sized lump frozen tamarind pulp (substitute juice of 1 lime)<\/i> <\/li>\n
- Juice of 1\/2 lime<\/li>\n<\/ul>\n
\n\n\n![\"\"](\"http:\/\/juniorkitchen.com\/wp-content\/uploads\/2008\/07\/photo-010.jpg\" "\\"photo-010\\"")
<\/a> <\/td>\n Because we approach sorbet making a lot like the making of smoothies, we start with ginger<\/b> – about half an inch of a root for each recipe, chopped and mashed. Daughter likes using a steel measuring cup as a hammer, while we enjoy cleaning flecks of mashed ginger off the walls. <\/td>\n<\/tr>\n\n\n![\"\"](\"http:\/\/juniorkitchen.com\/wp-content\/uploads\/2008\/07\/photo-014-300x240.jpg\" "\\"photo-014\\"")
<\/a><\/td>\n Make a simple syrup<\/b> by bringing water to the boil and mixing in sugar until it dissolves. Add ginger. For the lemongrass sorbet, you’d simmer the lemongrass in the syrup for 5 minutes, then remove from heat and add tamarind. Let cool. <\/td>\n<\/tr>\n\n\n![\"\"](\"http:\/\/juniorkitchen.com\/wp-content\/uploads\/2008\/07\/photo-018-blend3.jpg\" "\\"photo-018-blend3\\"")
<\/a> <\/td>\n Blend the fruit<\/b>, add the lime and syrup (straining out the solids). Let sit for 10 minutes<\/b> or so. <\/td>\n<\/tr>\n\n\n![\"\"](\"http:\/\/juniorkitchen.com\/wp-content\/uploads\/2008\/07\/photo-020.jpg\" "\\"photo-020\\"")
<\/a><\/td>\n At this point, you could just put the puree + syrup in a pan in the freezer, then break it up and refreeze. Or, you can get your 30-year-old ice cream maker out of the storeroom, head to the porch, put the puree in the tub and the tub inside the bucket and start spinning<\/strong>!<\/td>\n<\/tr>\n\n\n![\"\"](\"http:\/\/juniorkitchen.com\/wp-content\/uploads\/2008\/07\/photo-022.jpg\" "\\"photo-022\\"")
<\/a> <\/td>\n Make sure your ice is in manageable chunks. Break the bigger ones. With gusto. Add layers of ice and salt<\/strong> as the tub spins. The more salt, the colder it gets, so don’t overfreeze it – four Tablespoons should do.<\/td>\n<\/tr>\n\n\n![\"\"](\"http:\/\/juniorkitchen.com\/wp-content\/uploads\/2008\/07\/photo-021.jpg\" "\\"photo-021\\"")
<\/a><\/td>\n After 25 minutes or so, the contents of the tub will be soft-frozen. Scoop into a container and freeze until it’s hard<\/strong>. If you’re doing two batches, wash the tub and reuse the same icy brine with a little new ice. <\/td>\n<\/tr>\n<\/table>\n
Lemongrass-Tamarind Sorbet Ingredients<\/h3>\n\n- 1\/2-inch ginger <\/li>\n
- Three stems lemongrass, chopped fine <\/li>\n
- 3\/4 cup sugar <\/li>\n
- 3 cups water <\/li>\n
- 1 egg-sized lump frozen tamarind pulp (substitute juice of 1 lime)<\/i> <\/li>\n
- Juice of 1\/2 lime<\/li>\n<\/ul>\n
\n\n\n<\/a> <\/td>\n Because we approach sorbet making a lot like the making of smoothies, we start with ginger<\/b> – about half an inch of a root for each recipe, chopped and mashed. Daughter likes using a steel measuring cup as a hammer, while we enjoy cleaning flecks of mashed ginger off the walls. <\/td>\n<\/tr>\n\n\n<\/a><\/td>\n Make a simple syrup<\/b> by bringing water to the boil and mixing in sugar until it dissolves. Add ginger. For the lemongrass sorbet, you’d simmer the lemongrass in the syrup for 5 minutes, then remove from heat and add tamarind. Let cool. <\/td>\n<\/tr>\n\n\n<\/a> <\/td>\n Blend the fruit<\/b>, add the lime and syrup (straining out the solids). Let sit for 10 minutes<\/b> or so. <\/td>\n<\/tr>\n\n\n<\/a><\/td>\n At this point, you could just put the puree + syrup in a pan in the freezer, then break it up and refreeze. Or, you can get your 30-year-old ice cream maker out of the storeroom, head to the porch, put the puree in the tub and the tub inside the bucket and start spinning<\/strong>!<\/td>\n<\/tr>\n\n\n<\/a> <\/td>\n Make sure your ice is in manageable chunks. Break the bigger ones. With gusto. Add layers of ice and salt<\/strong> as the tub spins. The more salt, the colder it gets, so don’t overfreeze it – four Tablespoons should do.<\/td>\n<\/tr>\n\n\n<\/a><\/td>\n After 25 minutes or so, the contents of the tub will be soft-frozen. Scoop into a container and freeze until it’s hard<\/strong>. If you’re doing two batches, wash the tub and reuse the same icy brine with a little new ice. <\/td>\n<\/tr>\n<\/table>\n
| \n<\/a> <\/td>\n | Because we approach sorbet making a lot like the making of smoothies, we start with ginger<\/b> – about half an inch of a root for each recipe, chopped and mashed. Daughter likes using a steel measuring cup as a hammer, while we enjoy cleaning flecks of mashed ginger off the walls. <\/td>\n<\/tr>\n| \n | <\/a><\/td>\nMake a simple syrup<\/b> by bringing water to the boil and mixing in sugar until it dissolves. Add ginger. For the lemongrass sorbet, you’d simmer the lemongrass in the syrup for 5 minutes, then remove from heat and add tamarind. Let cool. <\/td>\n<\/tr>\n | \n | <\/a> <\/td>\nBlend the fruit<\/b>, add the lime and syrup (straining out the solids). Let sit for 10 minutes<\/b> or so. <\/td>\n<\/tr>\n | \n | <\/a><\/td>\nAt this point, you could just put the puree + syrup in a pan in the freezer, then break it up and refreeze. Or, you can get your 30-year-old ice cream maker out of the storeroom, head to the porch, put the puree in the tub and the tub inside the bucket and start spinning<\/strong>!<\/td>\n<\/tr>\n | \n | <\/a> <\/td>\nMake sure your ice is in manageable chunks. Break the bigger ones. With gusto. Add layers of ice and salt<\/strong> as the tub spins. The more salt, the colder it gets, so don’t overfreeze it – four Tablespoons should do.<\/td>\n<\/tr>\n | \n | <\/a><\/td>\n After 25 minutes or so, the contents of the tub will be soft-frozen. Scoop into a container and freeze until it’s hard<\/strong>. If you’re doing two batches, wash the tub and reuse the same icy brine with a little new ice. <\/td>\n<\/tr>\n<\/table>\n | |
![\"\"](\"http:\/\/juniorkitchen.com\/wp-content\/uploads\/2008\/07\/photo-053.jpg\" "\\"photo-053\\"")
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