What's Cooking: POSH Summer Sorbets

POSH Summer Sorbets
By Chef Joshua Hebert, POSH Restaurant


Cranberry Sorbet with Basil
2 cups cranberry sauce
1 t basil puree
1 cup sugar
1T trimoline (inverted sugar - simple syrup cooked for at least 20 minutes)
1 pinch xanthan gum

Place all ingredients in a saucepan. Simmer until combined and sugar is melted. Cool in the refrigerator until it reaches 40 degrees. Place in a home ice cream maker and spin according to instructions. Freeze and enjoy.


Heirloom Tomato Sorbet
1 cup heirloom tomato puree, seeds strained
1 cup sugar
1T trimoline (inverted sugar - simple syrup cooked for at least 20 minutes)
1 pinch xanthan gum

Place all ingredients in a saucepan. Simmer until combined and sugar is melted. Cool in the refrigerator until it reaches 40 degrees. Place in a home ice cream maker and spin according to instructions. Freeze and enjoy.

Sweet Corn Sorbet
1 cup sweet corn puree (6 ears of corn pureed - kernels only, or canned)
1 cup simple syrup
1T trimoline (inverted sugar - simple syrup cooked for at least 20 minutes)
1 pinch xanthan gum

Place all ingredients in a saucepan. Simmer until combined and sugar is melted. Cool in the refrigerator until it reaches 40 degrees. Place in a home ice cream maker and spin according to instructions. Freeze and enjoy.

POSH "Improvisational Cuisine"
7167 E. Rancho Vista Drive, Suite 111
Scottsdale, AZ 85251
(480) 663-7674
www.poshscottsdale.com