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Fruit Sorbet

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Sorbet really doesn't require an ice cream maker..

This recipe works for any of the soft fruits, such as strawberries, raspberries, apricots, peaches, nectarines, and the like. You can also make sorbet from oranges, lemons, and many other kinds of fruit, but that's for another page.

You are going to want to add a bit of complementary flavouring to this. If your fruit is apricots, peaches, or nectarines, then add: Otherwise, you can just add:

Split the fruit in half, if it has pits, remove them, and cut each half into bite-sized bits.

Combine the fruit, sugar, and water in a saucepan, bring it to a gentle boil, turn the heat down, and simmer, covered, over low heat, stirring occasionally, for about 10 minutes.

Remove the pan from the heat and let the mixture cool to room temperature.

Stir in the additional flavour agent (lemon juice, almond or vanilla extract), and place the purée in a covered container.

Once cool, purée the mixture in a food processor or blender until smooth.

If you want restaurant-quality sorbet, press the purée through a tamis-seive or, if you like a bit more texture, don't.

Chill it thoroughly in the fridge before placing it in the freezer. After it's been if the freezer for an hour, take it out and whip it again with a fork, being sure to stir all the way to the bottom of the container. Leave it in the freezer for at least another four hours.