Sherbet Trio

I have been dreaming about this delicious trio of sherbet for quite some time and I finally had the time to make it happen. How yummy does this look?! And pretty too. :o)
I was originally going to make sorbets, but decided that sherbet would be so much better because of the creaminess, and boy are they delish! The trio consists of strawberry, raspberry and orange. Enjoy!!

Top to Bottom: Raspberry, Orange, Strawberry

Strawberry Sherbet (from Delish)

• 3 cups hulled strawberries, fresh or frozen
• 1 1/2 cups milk
• 1/4 cup granulated sugar

1. In a food processor, puree fruit until smooth. Press the mixture through a strainer to remove seeds if desired. Sweeten the puree with sugar until desired sweetness achieved.
2. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. Best when served immediately. Can be stored in freezer; leave out for 10-15 minutes to soften before scooping and serving.

Raspberry Sherbet (from Simply Cooking, Originally from David Lebovitz's, The Perfect Scoop)

• 4 cups raspberries
• 2 cups whole milk
• 1 cup sugar
• 1½ tsp. lemon juice
• food processor
• ice cream maker

1. Puree the berries, milk and sugar until smooth
2. Strain to remove the seeds
3. Stir in the lemon juice
4. Freeze the mixture in your ice cream maker

Orange Sherbet (from Food Loves Writing)

• 7 ounces sugar
• 1 1/2 tablespoons finely grated orange zest
• 1/4 teaspoon kosher salt
• 2 cups orange juice
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups very cold whole milk
  

1. In a food processor, combine all of the ingredients except the milk, and process until the sugar is dissolved, approximately 1 minute.
   
2. Transfer this mixture to a mixing bowl, and whisk in the milk.
   
3. Cover the bowl, and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.
4. Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream. You may serve immediately or put in a container and place in freezer until firm, approximately 3 hours.

The orange sherbet is so refreshing and delicious, the only part that bummed me out is that it turned out yellow instead of orange. The raspberry is the next best, nice and creamy. The strawberry is good as well, just not as creamy. It's a little more icy. All in all I am very happy with the results!

All packed up and ready to be delivered to someone special!

-amanda

Creamy Strawberry Cookie Tarts

I'm back! Not that I really went anywhere. Sorry for my absence. I made these yummy strawberry cookie tarts for a work party and thought I would share them with you. I was a little worried about how these would taste with the jello mixture on top of a cookie and all...just seemed odd to me. But everyone at work really liked them, so yay! I mean the way I see it is you can't go wrong with anything that has cream cheese in it...am I right or am I right? I thought so. :o) These were really easy to make and took no time at all. I was thinking they would be really yummy will raspberry jello instead, oh and an Oreo cookie on the bottom...yummers!

Creamy Strawberry Cookie Tarts (from Kraft)
Yields: 12

Ingredients:

• 2/3 cup boiling water
• 1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
• 1 cup thawed COOL WHIP Whipped Topping
• 12 CHIPS AHOY! Cookies
• 12 small strawberries

1. Stir boiling water into dry gelatin mix in small bowl at least 2 min. until completely dissolved. Cool 5 min., stirring occasionally.
2. Pour gelatin mixture into blender. Add cream cheese; cover. Blend on medium speed 30 to 45 sec. or until well blended; scrape down side of blender container, if needed. Add whipped topping; cover. Blend on low speed 5 sec. or just until blended.
3. Line 12 muffin pan cups with paper liners; spray with cooking spray. Place 1 cookie on bottom of each prepared cup; top evenly with the gelatin mixture. Refrigerate 1 hour 30 min. or until firm. Top each with a strawberry just before serving. Store leftover desserts in refrigerator.

-amanda