A fresh fruit sorbet is the perfect way to enjoy Mother
Nature’s bounty on a steamy summer day. It’s a great ending to a light
meal, or an anytime, anywhere snack. This recipe from Richard Grausman’s new
Fruit (see variations below)
Sugar syrup (boil 1 cup water with 2 cups sugar in a
saucepan until sugar is dissolved)
1. Puree the fruit using a food processor or blender.
2. Strain if necessary to remove large seeds or fibrous
content (for example, when using raspberries, pineapple or citrus fruits).
3. Sweeten to taste with heavy sugar syrup. If you add too
much sugar, you can adjust the sweetness with some lemon juice. Keep in mind
that the puree will taste a little less sweet when frozen.
4. Freeze following the directions on your ice-cream
machine. If you don’t have an ice-cream machine, follow these steps: First,
place the puree in a bowl in the freezer until frozen. It should be icy and
crunchy. Pour into a food processor and process until smooth. Pour it back into
the bowl and freeze for another two to three hours. When it’s frozen, it’s
ready to serve!
5. Store in covered plastic containers for up to a month.
For 1 quart of sorbet, use 2 pints fresh raspberries or 2
10-oz packages of unsweetened frozen raspberries.
For 1 quart of sorbet, use 2 pints of fresh blueberries or 2
10- to 12-oz packages of unsweetened frozen blueberries.
You’ll want to use 2 pints of dark red, fresh strawberries
or 2 10-oz packages of unsweetened frozen strawberries for 1 quart of sorbet.
For 1 quart of sorbet, choose a medium-sized pineapple with
a sweet, ripe smell to it. Peel, core and cube before pureeing.
Use ripe, juicy Comice pears when in season. Purée with a
little lemon juice and sugar syrup to retard discoloration. For about 1 quart,
use 4 pears.
Lemon or Lime Sorbet
Strain the pulp and dilute the juice with an equal amount of
water before sweetening. You can increase the flavor of all citrus sorbets by
adding the grated zest of the fruit; you can leave the zest in or strain just
before freezing. For about 1 quart, use 4 cups of diluted and sweetened juice.
This sorbet is extremely easy to make with freshly squeezed
grapefruit juice, which is available at most supermarkets. If you squeeze your
own grapefruits for this, you can add the grated zest for a more pronounced
flavor; leave the zest in or strain just before freezing. For about 1 quart,
use 4 cups of sweetened juice.
Melon sorbet is good only when melons are truly at their
perfection, otherwise it is not worth making. For about 1 quart, use 1
cantaloupe (or similar quantity of another melon).
When ripe and full of flavor, mangoes make a marvelous
sorbet. This purée requires very little sugar, and its flavor is improved with
a touch of lime juice. For about 1 quart, use
4 ripe mangoes.
Tropical Fruit Sorbet
For about 1 quart, use 3 bananas and 3 cups orange juice.
Add sugar syrup, if needed, or adjust sweetness with either lemon or lime
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BY RICHARD GRAUSMAN ON 7/19/2011 11:13:00 AM
POSTED IN sweet treats, healthy recipes, summer recipes, gluten-free recipes, vegan recipes, vegetarian recipes, easy party food, summer sips