3-2-1 Sorbet ! Hay Hay It's Donna Day !

Wednesday, July 04, 2007


It is that time again for another round of Donna Hay inspired creations known as "Hay Hay It's Donna Day" masterminded by Barbara of Winos and Foodies. The winner from last month, Laura, from the magnificient blog Eat Drink Live has chosen sorbet as the theme for July. How fitting! Not to mention that my ice cream maker seems to be churning nonstop these past couple of weeks!

The "3-2-1" part of the title needs to be explained, otherwise the sorbet you see in these pictures does not make any sense at all. As usual, when Laura announced the theme I could not make up my mind. I was thinking of mango, lychee, peach, strawberry, rapsberry....the list goes on. Finally after a week of churning flavors in my head, I decided I would make two, plate them up and let friends decide which one they prefered. One evening I made a lemon sorbet and an apricot sorbet, turn the ice cream maker on and let it do its own little dance. I could not help but try them and I swooned....they were awesome. "Oh dear! How to decide?" I thought. I was glad friends were going to do it for me! The next day, I served one scoop of each in separate bowls and drizzled both with raspberry sauce. I watched guests take a spoon of the lemon, then the apricot, then back and forth for a few times until they all combined both in one bowl and started mashing them all three together. When I timidly asked their favorite, they all showed their bowl and said "that one!"...The one they had created by churning together lemon and apricot sorbets with raspberry sauce. So you see, 3 elements became 2, made up 1: Lemon-Apricot-Raspberry Sorbet. I am telling you, along with 6 other people that it totally rocks!

For the recipe, I used the one posted on her blog from Donna Hay. It is easy and straightforward and give the silkiest sorbet ever. I have not tried to remake the sorbet by mixing all the ingredients prior to their churning in the ice cream maker. Mine is not big enough to accomadate both quantities. It does not take much longer to do both flavors and freeze them together or separately. Each is delicious on its own, but combined...hmmhmmhmm...Divine! The decoration is simply some caramel sesame tuiles: big drops of caramel sprinkled with sesame seeds and left to dry.

Lemon Apricot Raspberry Sorbet:

For the lemon sorbet:

3/4 cup 150g caster (superfine) sugar
1 cup 240ml water
1 1/2 cups lemon juice
1 tsp lemon zest

To make the basic syrup, place the sugar and water in a saucepan over a low heat and stir without boiling until sugar is dissolved.
Increase the heat and bring to the boil for one minute. Set aside to cool.
Combine the lemon juice, zest and sugar syrup, place in an ice-cream maker and follow the manufacturer's instructions or the instructions below for a thick and scoopable sorbet. If you don't have an ice-cream maker, place the juice and syrup mixture in a metal bowl or cake tin, cover and freeze for an hour or until just beginning to set at the edge. Beat with an electric hand whisk and return to the freezer. Repeat three times at hourly intervals or until the sorbet is thick and smooth.

For the apricot sorbet:

3/4 cup 150g caster (superfine) sugar
1 cup 240ml water
2 1/2 cups apricot puree

To make the basic syrup, place the sugar and water in a saucepan over a low heat and stir without boiling until sugar is dissolved.
Increase the heat and bring to the boil for one minute. Set aside to cool.
Combine the fruit puree and sugar syrup, place in an ice-cream maker and follow the manufacturer's instructions or the instructions below for a thick and scoopable sorbet. If you don't have an ice-cream maker, place the fruit and syrup mixture in a metal bowl or cake tin, cover and freeze for an hour or until just beginning to set at the edge. Beat with an electric hand whisk and return to the freezer. Repeat three times at hourly intervals or until the sorbet is thick and smooth.

For the raspberry sauce:

1 pint fresh raspberries or 1 1/2 cups frozen
1/2 cup sugar
2 tsp. cornstarch
2 Tb. water

In a medium saucepan, combine the raspberries and sugar. Cook over medium low heat until the fruits release their juices. In a separate ramequins, dissolve the corstarch with the water. Slowly add to the raspberries and continue to cook until the mixture is thickened and does not appear cloudy anymore. Let cool and refrigerate.

To make the Lemon-Apricot-Raspberry Sorbet:

In a large bowl, combine equal scoops of lemon and apricot sorbets, drizzle with raspberry sauce and smash, mash, beat, churn until it comes together. Do not worry if some small chunks remain of each sorbet, they are like little pockets bursting with flavor.


Check out Laura's blog around July 15th for the round up and voting instructions.

38 comments:

S. Scott Craft said...

That looks and sounds pretty good.

Ashley Filmore said...

I just LOVE your blog. Its so pretty and so informative! Have a great week and I'll look forward to reading more info on food!

sher said...

I love that picture! It's grabs the eye and won't let it go!

Yo Yo Yo said...

wow that is beautiful.

mayacook said...

All the sorbets I love in a single one....a dream come true!

Igorrnk said...

Mnyam mnyam

Anonymous said...

Hello there,

I know this is completely off the topic of your beautiful sorbet, but I was wondering if you can help me with your coffee cheesecake recipie you make a few months back.

How long can you store the cheesecake? And, does the cake hold it's shape when you flip it onto the plastic wrap? I am worried it will collapse!

I don't know anthing about cheesecakes because I am allergic to cheese. But my sister loves them and I want to bake it for her birthday.

Thank you so much!
Louise
p.s. Your baking is beautiful

Barbara said...

Oh that colour is so pretty Helen. I love pink and I think i would love your pink sorbet. Thanks for joining in at HHDD.

innocenté said...

oh...you make my tastebuds crazy. it wants to taste it, as it looks reaaly beautiful.

i just LOVE this blog. every post of it..every single is post is delicious ! =)

Nature Nut /JJ Loch said...

The sorbet sounds yummy!!! We have tons of raspberry bushes and I was wondering what to do new with the berries this year. :D

JJ

sasha said...

what a picture!
i want to put my finger on the screen and taste it!!
..wonderful blog!

Blogger said...

Whats a nice image - pink and transparency!

Anonymous said...

Wow! I wish I could cook like that! Nice page.

Cheryl said...

I love how you just blow off that they are just some tuiles. They are gorgeous. I don't think I would even begin to know how to make them. Amazing.

Tartelette said...

Thank you all for your visits and support these last few days! Your liking the recipes makes me ecstatic, and let me know how things turn out if you try any of them.

Louise: the cheesecske can stay in the firdge well wrapped for a couple of days. It won't collapse when you flip it if you don't press on it too hard. The batter becomes sturdy enough when baked.

Kristen said...

Oh my...what a great idea for sorbet! The flavors sound like they would blend together beautifully!

Maria said...

I love all the colors in this sorbet! Apricots are in season in Utah, so I better try this out!

Rebecca Bourke said...

It looks so refreshing :)

Anuhea said...

It looks so light, sweet, and refreshing!

Laura said...

Could it be any more beautiful Helene! Thanks for taking part.

Hilda said...

Yummy! Je voulais te dire that you've created a monster. Je relisais un de tes vieux billets l'autre jour et je me suis ruée pour faire des tartelettes au citron d'après la recette de PH dans Plaisirs Sucrés. Cette crème au citron est mortel, d'ailleurs je me demande quel goût elle aurait glacée...hmmm..

MyKitchenInHalfCups said...

You always make me drool and this is glorious!

Belinda said...

What an absolutely dreamy looking sorbet...I had never heard of Donna Hay until I started seeing her name mentioned in various blogs I regularly read...now I am on a mission to track down the elusive Donna Hay magazines. Your blog is really a treat, another one I'm so glad to have recently happened upon. :-)

Nora B. said...

Helen, I know the ice-cream must have tasted so good, but I must admit that since it's not quite sorbet season for us down under, I was more intrigued by your caramel sesame tuiles - so pretty!

Virtual Frolic said...

Wow - that looks so delicious..I wish I had some in my freezer now! I really love the tuiles, what a great idea!

By the way - I got your msg about the blue containers! I wish we had Tuesday Mornings here too! It takes some searching - but they usualy have something interesting. Also - if you ever want to exchange something in NYC for kinder eggs, let me know! I can never say no to an offer for kinder =)

Jann said...

This is a dessert fit for a king~I hope they eat sorbets....well, the queen would! What a perfet fusion of flavors~

Erisha said...

hi. your blog is very "satisfying" since i love pastries and sweet deserts. my friend is taking up culinary arts now and wish to be a pasrty chef soon. he'll love this blog. I'll recommend your blog to him!

Anonymous said...

Hi,

Great recipes! This one sounds very good!

I know a website called Blogging to the Bank I thought you might want to check it out!
http://bizz2006.bttb1.hop.clickbank.net/

The Cooking Ninja said...

Nice combination of flavours :) My parents-in-law made strawberry sorbet a month back when it was strawberry season and it was so delicious ... full of real strawberry flavour. Sort of spoil me from having industrial made next time.

FUNNYMAN said...

Tasty. My mom used to make this all the time.

http://wwwfunnyman.blogspot.com/

Kelly-Jane said...

That is just a picture of summer, gorgeous!

test myzen said...

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Elsie Lee said...

Wow! The picture looks fantastic. The tri-flavour just jump out at you. I definitely am going to make that. What a de-lish for the Summer. Mom. Love you tons.

Tartelette said...

Elsie Lee: "mom"? did you mean "mmm" as in "good"?

joey said...

Gorgeous as usual! :) I love the way you and your friends came up with this flavor :)

Lisa said...

If you like Sorbet you should try coconut sorbet I have a love of coconut and i think it is Delicious! You can get it at trader joes.

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