How to Make Frozen Desserts

First published: July 19, 2013 in Recipes

Last Updated: July 19, 2013 7:10 am Tough to read? Print this! Tough to read? Print this! Email This Email This
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smoothies 001It is hot out there and I do hope you are all enjoying the summer!  You can freshen up the hot summer days with homemade frozen desserts – it is easier than it looks.

First – here are a few tips:

  • When you are making sorbets, you can substitute frozen fruit for fresh; just thaw it slightly before pureeing.
  • These frozen desserts can be stored in the freezer for up o two days; after that, puree them again in the food processor to enjoy an extra day or two of fresh flavour.
  • For an easy preparation, scoop out and freeze the finished ices on a foil-lined baking sheet.

How to make simple syrup:

  1. In a saucepan, bring 2/3 cups each of granulated sugar and water to boil, stirring to dissolve sugar.
  2. Let cool completely.

How to make frozen desserts:

  1. Prepare and puree your choice of fruit to make fresh fruit puree.
  2. Mix with simple syrup
  3. Freeze in shallow cake pan for about 4 hours or until firm
  4. Break into chunks and puree in a food processor.
  5. Pack into airtight container and refreeze for 4 hours or until firm or up to 2 days.

Different Kinds Fruit Desserts:

Strawberry: Prepare 4 cups of strawberries and puree them with 2 tablespoons of lemon juice.

Raspberry: Prepare 4 cups of raspberries and puree them with 1 tablespoon of each corn syrup and lemon juice. Strain through sieve.

Peach: Prepare 6 peaches, peeled and sliced to make 4 cups. Puree with 2 tablespoons of lemon juice

Fuzzy Raspberry: 5 peaches or nectarines, peeled and sliced to make 3 cups plus 1 cup of raspberries

Cantaberry: Prepare 2 cups of strawberries, 1 small cantaloupe, peeled and cubed to make 3 cups. Puree with 2 tablespoons of lemon juice.

Blueberry Yogurt Ice: Prepare 3 cups of blueberries and puree them with 2/3 cup of plain yogurt

Lemon Line Tofu Zinger: Prepare 2 each – lemon and limes, grated and squeezed to make 3/4 cup of juice and 1 tablespoon of rind. Puree with 12 oz. of soft silken tofu and juice, stir in rind. Mix with 2 batches of simple syrup.

 

Hope you will enjoy these recipes – please send me your comments, your input is always welcomed and very much appreciated.

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