Sorbet is a delicious and refreshing summertime treat, or a nice between-courses palate cleanser. But how do you know how much sugar and other additives is in your store-bought sorbets?
With summertime just getting starting, a plethora of fresh in-season fruits is now available – and at great prices. Why not pick up a few extra fruits at the market and whip up a home made batch of sorbet? It takes just a few steps to make, and the flavor is outstanding.
About 5 cups of chopped fruits or berries. The juicier the better, such as blueberries, raspberries, strawberries or peaches.
Wash and peel (if necessary) fruits. Chop into one-inch bite sized pieces and set aside about 4 cups of the batch.
On a cookie sheet lined with waxed paper, scatter the 4 cups of fruit. Place in freezer for at least 5 hours, or overnight.
Take the other 1 cup of fruits and refrigerate.
When you’re read to make sorbet, take frozen fruits and give them a whirl in a food processor, making sure to break up all the chunks so you have a smooth fruit puree. Add sugar as needed – about ½ cup should be enough, but add enough so the sorbet is sweet enough and not too tart. Add refrigerated fruit, blend until smooth, and serve.
Note: if the puree isn’t frozen enough, divide into servings and place in the freezer for about half an hour to thicken and re-freeze. If it seems dry, add water or some ice chips to moisten.