All posts by admin

Start by skinning apples and chopping them and the rhubarb into bit size chunks. Quick trick, put the freshly skinned apples in a bowl of water with a lemon to a keep fresh color while you finish the prep.

Because the apples and rhubarb will cook at different temps for different times, use two pots. Fill each separately with the chopped fruit and just barely cover with water.

Put pots on the stove, pour in raw sugar to taste and bring to a low simmer. Important to note, make the rhubarb just a bit sweeter than you would like the finished sorbet to be, the flavors and sweetness will become somewhat muted once the sorbet is frozen.

Once the rhubarb is falling apart pull from stove. Pour into a food processor or use an immersion blender right in the pot. Set aside to cool once smoothly blended.

Once cool, squeeze in just a bit of fresh lemon to brighten the flavor and pour the rhubarb puree into an ice cream maker and let churn until smooth and frozen. We use Breville Smart Scoop purchased at Williams Sonoma.

While the rhubarb is churning in the machine, it will be time to take the apples off the stove as they should now be softly poached. Drain out the liquid and spread the apples on a sheet to cool and set a side. (Do not discard the liquid as it makes a delicious drink or cocktail mixer - more on that in an other post)

Once the rhubarb sorbet is frozen remove from the mixer and fold in the soft poached apple chunks. Put fresh mixture into the freezer to set for one hour.

Impress at your next pool party with these super simple Sorbet Terrines. Always keeping it light, fresh and cool in the summer - Sorbabes Style!

To begin you will need the following:

Cupcake baking pan (cold in the freezer)

Cupcake liners, silicone preferably (we love this Le Creseut kit found at Bed Bath & Beyond) although those pictured were made with foil liners.

*One pint each of Sorbabes Gourmet Sorbet: Fresh Lemon w/ Candied Zest, Juicy Orange Passionfruit with Lychees, and Raspberry with Dark Chocolate (find a store near you)

Garnish with fresh berries, curled zest of lemon and/or orange (learn tricks), or fresh mint

*Yields approximately 10 servings

Six Simple Steps:

1) Temper sorbet to soft scooping temperature (let sit at room temperature for this, do not microwave)

2) Pull cold cupcake pan out of freezer and insert cupcake holders

3) Scoop a spoon full of lemon sorbet into the bottom of each cupcake liner, put pan back in the freezer to set sorbet layer for 5 mins.

4) Repeat with the layer of passionfruit

5) End with the layer of raspberry.

Trick - wash hands and use fingers (best tools ever) to smooth sorbet layers down and even to the edges.

6) Allow terrines to set in the freezer for a min of 4 hours, over night is ideal. Once terrines are set, carefully peel out of holders, serve on dishes cold out of the freezer and garnish with a curl of lemon or orange zest, fresh berries or mint.

Enjoy!

XO The Sorbabe’s

Old Fashion Decadent Dark Chocolate Cake with Chocolate Buttercream Frosting and Raspberry with Dark Chocolate Chunk Sorbet

This recipe was adapted from a chocolate cake recipe by Meg Ray of Miette Bakery.

1.5 cups AP flour

1 ¼ cups Unsweetened Coco powder

1 1/2teaspoons Baking Soda

½ teaspoons Baking Powder

1 teaspoons Kosher salt

2 oz 100% Chocolate (70% for the faint of heart)

1 cup hot coffee

1 cup Buttermilk

½ teaspoon pure vanilla extract

2 large eggs at room temp.

½ cup vegetable oil

2 cups sugar

Directions:

1. Butter, and flour with coco powder, two 6 by 3 inch cake pans.

2. Preheat oven to 350 degrees F.

3. Sift dry ingredients

4. Put chocolate in heat proof bowl and pour coffee over.

5. In another bowl whisk together buttermilk vanilla

6. In the bowl of a stand mixer with the whisk attachment, whisk eggs on high speed until foamy, add oil at reduced speed, continue to whisk until combined. Raise speed and whisk for 30 more seconds.

7. Reduce speed and pour in cooled chocolate coffee mixture. Pour in buttermilk and eggs. Add the sugar until well blended.

8. Fold in dry ingredients with a spatula until just mixed. The batter will be lumpy and that’s okay. If you are a perfectionist you can strain it but I didn’t and it came out great.

9. Divide the batter equally into the two pans and bake for 45 minutes or until a cake tester comes clean and the cake bounces back when you press into the center.

10. Transfer to a wire rack to cool. When the pans are cool enough to touch run a knife or spatula around the edge. Invert the pans onto the rack and let them cool.

11. Once cool frost them with Chocolate buttercream icing.

Chocolate Buttercream Frosting

1½ cups butter (3 sticks), softened room temp.

1 cup unsweetened cocoa

5 cups confectioner’s sugar

½ cup coffee

2 teaspoons vanilla extract

Mix following ingredients in your mixer with the paddle attachment.

First whip the butter, then slowly add the cocoa, sugar and flavors.

Serve with a big scoop of Sorbabes Raspberry with Dark Chocolate Chunk Sorbet. As it melts and is absorbed by the cake the flavors meld perfectly!

Photos by Andrei Pogany