Yield: 4 servings
|5 cups||Fresh summer fruits|
|. (see list below)|
|1 cup||Frozen fruit juice|
|. concentrate (see below)|
Combine the diced fruit and fruit concentrate in a blender or food processor. Whirl until smooth. Add sugar; whirl. Stir in any further ingredients called for in the particular variation. Freeze in an ice cream maker, following the manufacturer's instructions.
To make sorbet extra smooth, allow it to stand out of the freezer at least 30 minutes before serving.
FOR PEACH-BERRY SORBET: Use 8 peaches (about 5 cups diced) and 1 cup frozen berry juice concentrate. FOR NECTARINE-GINGER SORBET: Use 8 nectarines (about 5 cups diced) and 1 cup frozen orange or mango juice concentrate. Before freezing, stir in 4 tsp of chopped candied ginger.
FOR PLUM-CRANBERRY SORBET: Use 12 plums (about 5 cups diced) and 1 cup frozen cranberry or cranberry- raspberry juice concentrate and add ¼ cup extra sugar before whirling.
FOR TROPICAL SORBET: Use 6 ripe pears or 8 nectarines (about 5 cups diced) and 1 cup frozne guava or pineapple-orange-guava juice concentrate. Before freezing stir in 1½ tsp grated lime zest.
** Minneapolis Star Tribune - Food section - 26 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-18-95