| Back to the Recipes Index |
Fruit Sorbet |
Back to the Desserts Index |
Sorbet really doesn't require an ice cream maker; you just need to do a little bit of extra work.
This recipe works for any soft fruit, such as peaches, plums, strawberries, raspberries, or any combination thereof. See the citrus sorbet page for another type of sorbet.
If the fruit has a skin, peel it off. Cut the fruit into bite-sized pieces and, if it has pits, remove them.
You might want to keep a couple of pieces aside to decorate the dish when you serve it.
Combine the fruit, sugar, and water in a saucepan and bring it to a boil, stirring to ensure the sugar is all dissolved. Turn the heat way down and let the liquid simmer gently, undisturbed, for about 10 minutes.
Remove the pot from the heat, transfer the fruity syrup to a bowl, and let it cool to room temperature then add the lemon juice and just a hint of vanilla.
Purée the mixture with a stick blender or in a blender or food processor until quite smooth.
If you want restaurant-quality sorbet, press the purée through a tamis-seive or, if you like a bit more texture, don't.
Divide the sorbet into four 16-ounce containers with tight lids. I like to use the ones you get take-out soup in. Don't fill the containers more than half-full. Add a piece or two of whole fruit to each container.
Chill the containers thoroughly in the fridge before placing them in the freezer. After they've been in the freezer for a couple of hours, take them out and whip them with a fork, being sure to stir all the way to the bottom of the container. After they've been in the freezer for another couple of hours, take them out and do it again. You may feel they need a third whipping before serving.
Here you can see the effect of the whipping on a half-a-tub of liquid.
Yum!