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Summer Sorbets

Desserts

Directions

  1. Make a simple syrup by combining by boiling 1 cup water and adding in 1 cup sugar. stir until dissolved and let cool.
  2. You can either : CHILL your fruit, then puree with syrup/juice.
  3. Place in a shallow dish into the freezer.
  4. Scrape up ice crystals every 30 minutes until completely frozen.
  5. Next, transfer to a food processor and puree until smooth, then freeze until serving FREEZE fruit first and puree until smooth with syrup/juice in food processor.
  6. Then freeze until serving **Strain purees before freezing if desired ** Add a pinch of salt and lemon or lime juice to balance the sweetness

Flavors

  1. For ideal consistency with fruit based sorbets: aim for a sugar concentration between 20-30% for best consistency and results
  2. 4 parts fruit to 1 part sugar Fruits high in pectin or fiber make the creamiest sorbets
  3. Mango/ lime juice Raspberry / lemon juice
  4. Cantaloupe / green tea / lime Strawberry / raspberry / blackberry
  5. Italian Lemon sorbet (equal parts water: : sugar: : lemon juice) Peach and lemon Clementine and blood orange Strawberry rhubarb (cook rhubarb in simple syrup to infuse its flavor)