Fresh Fruit Sherbet
Makes1 quart
CostInexpensive
Total Timeunder 1 hour
Make Ahead RecipeYes
Kid FriendlyYes
One Pot MealYes
OccasionCasual Dinner Party, Formal Dinner Party
Recipe Coursedessert
Dietary Considerationlactose-free
Equipmentice cream maker
Five Ingredients or LessYes
Taste and Texturefruity, sweet
Type of Dishsorbet
Ingredients
- 3 cups fresh squeezed orange or grapefruit juice
- 2/3 to 1 cup light Simple Syrup (see below; quantity will depend on the sweetness of the juice)
- 1 tablespoon grated lime or lemon zest
- 1½ cups fresh squeezed lime or lemon juice
- 2 ¼ to 2 ½ cups light Simple Syrup (see below)
- 2 to 4 ripe mangoes, papayas (or 1 melon)
- ¼ cup superfine sugar
- Juice of ½ lemon
- 1 quart of berries: strawberries hulled and halved, or raspberries left whole
- Juice of 1 lemon
- ¼ cup superfine sugar
- 2 cups sugar
Instructions
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For Orange, Grapefruit, Lemon or Lime Sorbet: In a bowl, combine the juice and syrup and chill thoroughly. Pour the mixture into the container of an ice cream maker and freeze according to the manufacturer’s directions.
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For Pulpy Fruit Sherbet: Peel, pit, and seed fruit. Cut the pulp into small pieces and toss with the sugar and lemon juice. Chill for 20 minutes until softened. Using a blender or food processor, puree the fruit mixture; there should be about 4 cups of puree. Chill for 20 minutes. Pour the puree into the container of an ice cream maker and freeze according to the manufacturer’s directions.
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For Berry Sherbet: In a non-aluminum saucepan, combine the berries with the lemon juice and sugar over moderate heat. Bring to a simmer, stirring from time to time, just until the fruit begins to give off its juice. Remove from the heat and puree in a food processor or blender. Pass the pulp through a sieve to remove the seeds. Chill for at least 20 minutes. Pour the puree into the container of an ice cream maker and freeze according to the manufacturer’s directions.
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For Simple Syrup: Place the sugar and 4 cups cold water in a saucepan and bring to a boil over high heat, stirring with a wooden spoon until the sugar has dissolved. Continue to boil for 5 minutes and remove from the heat. When the syrup is cool, refrigerate in a covered container. The syrup will keep for two weeks under refrigeration andcan be frozen indefinitely. Makes 1 quart.
Christopher Idone
