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International Recipe Exchange

 

We are featuring sorbet recipes this month

 

 

 

 

Basic Fruit Sorbets

 
 
 
 
3 cups water
1 cup sugar
fruit and fruit juice desired*

Bring 3 cups water and sugar just to a boil in a medium saucepan over high heat, stirring until sugar dissolves. Remove from heat. Cool.

Process sugar syrup and fruit*, in batches, in a blender or food processor until smooth. If recipe calls for fruit juice, add it here. Cover and chill 2 hours.

Pour mixture into the freezer container of a 1-gallon ice-cream maker, and freeze according to manufacturer's instructions.

Cantaloupe Sorbet:
Use 4 cups chopped cantaloupe.

Cherry Sorbet:
Use 1 (6-ounce) can frozen lemonade concentrate, prepared, and 1 (16-ounce) jar maraschino cherries. Strain and discard pulp, if desired.

Grapefruit Sorbet:
Use 3 cups fresh grapefruit juice and 1 teaspoon chopped fresh mint.

Lemon Sorbet:
Use 1/2 cup fresh lemon juice and 2 teaspoons grated lemon rind.

Orange Sorbet:
Use 3 cups fresh orange juice and 2 teaspoons grated orange rind.

Peach Sorbet:
Use 5 cups fresh or frozen peaches and 2 tablespoons lemon juice.

Pineapple Sorbet:
Use 2 cups chopped pineapple. Strain and discard pulp after processing mixture in blender, if desired.

Raspberry Sorbet:
Use 5 cups fresh or frozen raspberries.

Strawberry Sorbet:
Use 5 cups fresh or frozen strawberries and 2 tablespoons lemon juice.

Watermelon Sorbet:
Use 4 cups chopped seedless watermelon and 1/4 cup lime juice.

Makes about 1/2 gallon