Recipe
July 20, 2010
Summer Sorbet Recipe
Step 1: Combine water and sugar in a medium-large pot and bring to a boil.
Step 2: Mix 2 tsp of cornstarch in 2 tbsp cold water until dissolved. Add cornstarch mixture to boiling water and sugar mixture and simmer for another 2 minutes.
Step 3: Remove from heat and add puréed fruit. If you don’t like seeds, strain the mixture through a fine sieve (this is recommended if using blackberries and raspberries).
Step 4: Add the juice of two limes and stir. Cool sorbet mixture to room temperature.
Step 5: Once cooled, freeze in a sealed plastic container until solid (about 6-8 hours).
Step 6: Remove from freezer and cut into chunks.
Step 7: Spoon chunks into food processor (this may need to be done in batches) and blend for a few minutes until very smooth.
Step 8: Place blended mixture back into the plastic container and re-freeze until solid. If you want a super-smooth sorbet, you can repeat the blending, just make sure you re-freeze the mixture until solid each time.
Directions
Yield:
Step 1: Combine water and sugar in a medium-large pot and bring to a boil.
Step 2: Mix 2 tsp of cornstarch in 2 tbsp cold water until dissolved. Add cornstarch mixture to boiling water and sugar mixture and simmer for another 2 minutes.
Step 3: Remove from heat and add puréed fruit. If you don’t like seeds, strain the mixture through a fine sieve (this is recommended if using blackberries and raspberries).
Step 4: Add the juice of two limes and stir. Cool sorbet mixture to room temperature.
Step 5: Once cooled, freeze in a sealed plastic container until solid (about 6-8 hours).
Step 6: Remove from freezer and cut into chunks.
Step 7: Spoon chunks into food processor (this may need to be done in batches) and blend for a few minutes until very smooth.
Step 8: Place blended mixture back into the plastic container and re-freeze until solid. If you want a super-smooth sorbet, you can repeat the blending, just make sure you re-freeze the mixture until solid each time.