Friday was the first day of fall.And how could this be when I was just
really getting into the swing of long, warm days and short nights?But fall is here once again.And as the last fruits of summer are fading from the markets, I take a stand by making sorbet from whatever I can find.No matter if I have to use frozen
fruits, the statement is the same.It may be fall, but I ain’t givin’ into it yet.
You might think that making sorbet requires special
equipment like an ice cream freezer or a frozen yogurt maker.Not so, I’m happy to tell you.
All you need is some frozen fruit, a bit of sugar, fructose,
or whatever form of sweetener you prefer.
(Honey, agave, and other syrupy sweeteners don’t work really well here as
they do not disburse in the frozen fruit evenly.)You’ll want to use a food processor and a spatula.That’s about it.
You can use commercially frozen fruit from the grocery
store, or you can buy fruit from the farmers’ market or pick it from your own backyard and
freeze it yourself.(To freeze
berries, simply place them on a cooking sheet far enough apart from one another
so they are not touching, then place the cookie sheet in the freezer until the
fruit is frozen.Then you can pack
the fruit into plastic bags and freeze it until you need it.Similarly, if you are using stone
fruits, cut them into pieces, remove the pits, (I like to leave the skin on, for texture), place the pieces
of fruit on a cookie sheet so they are not touching, and then freeze.When the pieces are frozen solid, you
can then put them in a plastic freezer bag for storage until ready to use.)
Amounts of sweetener needed may vary greatly from fruit to
fruit and depending upon ripeness of whatever you’ve got, so I’ve specified adding sugar to taste.
If you eat diary products and enjoy frozen yogurt, you can
add a half cup or so of your favorite yogurt to the food processor with the
fruit for an added creamy texture.
Fresh (Frozen) Fruit Sorbet
3 cups frozen fruit
sugar to taste
Place the fruit in the workbowl of a food processor.
Working quickly, begin by pulsing the fruit just to chop it
up.Once in is in very small
pieces, you can begin to let the machine run, but you must stop every few
minutes to scrape down the sides of the processor to make sure all pieces of
fruit are incorporated.
When the fruit begins to look like something you can scrape
out of the processor with an ice cream scoop, you’re done. You can freeze the sorbet, just letting it defrost a bit before serving. Better yet, make a batch fresh, right before you’re ready to serve.