This fruit sorbet couldn’t be easier. Simply freeze puréed fruit, water, and sugar and you have sorbet. Any-flavor-you-want fruit sorbet. Best part? No ice cream maker required.
Those of you who’re of a certain age, can you recall those choose-your-own-adventure books in which you could select a different course of action and your story veered accordingly, leaving you squarely responsible for what happens in a boldly existential way? This fruit sorbet is like that. Choose a fruit, choose whether to use an ice cream maker or not, and then choose how many scoops it takes to satisfy you.–Renee Schettler Rossi
- Quick Glance
- 20 M
- 3 H
- Makes 6 to 8 servings
- 3 cups fruit juice
- 2 1/2 cups cold water
- 1/2 to 1 cup granulated sugar, depending on how sweet your fruit juice is
- 1. In a saucepan, whisk together the fruit juice, water, and 1/2 cup sugar. Bring to a boil and reduce to a simmer. Let cook until the sugar is fully dissolved, 1 to 2 minutes. Remove the pan from the heat, pour the fruit sorbet mixture into a container, and place in the refrigerator to chill completely.
- 2. Take a tiny sip of the chilled fruit sorbet mixture and, if a sweeter concoction is desired, add some or all of the remaining sugar and simmer until dissolved. Repeat the cooling process.
- 3. If using an ice cream maker, freeze the fruit sorbet mixture according to your ice cream maker’s directions.
If not using an ice cream maker, place the fruit sorbet mixture in a shallow metal baking pan and stash it in the freezer. Once the fruit sorbet is frozen, break it into chunks and purée it in a blender or food processor until creamy.
- Spring Strawberry Sorbet
- Purée 4 cups (520 g) hulled and quartered strawberries, 2 1/2 cups (600 ml) water, and 3 tablespoons (45 ml) fresh lemon juice together in a blender. Substitute this strawberry purée in place of the fruit juice and water in the recipe above and use only 1/4 cup (50 g) granulated sugar. Add 1 teaspoon grated lemon zest to the saucepan along with everything else.
- Summer Blackberry Sorbet
- Toss 4 cups (560 g) blackberries in a blender along with 2 1/2 cups cold water and 2 tablespoons (30 ml) fresh lemon juice. Purée until smooth. Press the mixture through a sieve and discard the seeds. Make the fruit sorbet as directed above, using the blackberry purée in place of the juice and water in the recipe above.
- Fall Pear Sorbet
- Toss 2 pounds (908 g) cored and quartered ripe pears in a blender, add the 2 1/2 cups water in a blender and puree until smooth. Make the fruit sorbet as directed above, using the pear purée in place of the juice and water and adding the sugar to the saucepan as directed
- Winter Citrus Sorbet
- Substitute 1 1/2 cups (360 ml) fresh orange juice, 1 1/2 cups (360 ml) fresh tangerine juice, and 1/2 cup (120 ml) fresh lemon juice for the fruit juice in the recipe above. Use only 2 1/4 cups water and 1/2 cup sugar and add the zest of 1/2 small orange to the saucepan. Continue as directed above.