Summer Sorbet

Looking for a tasty summer treat to cool you off? Make your own sorbet!! Experiment with your favorite flavors and different juices to make something sweet and satisfying. I think you might surprise yourself with the results. In the picture below, I used pomegranate juice, fresh blueberries and strawberries = BERRY POMEGRANATE SORBET.

Tips:

No special equipment - this recipe doesn't require an ice cream maker, just patience. 

Seedless - if you prefer a seedless sorbet, use fruit without seeds or press the fruit puree through a wire sieve. 

Too sweet - watch out for sweetened juices! You will want to tone down the sugar if the juice you use is sweetened.

Prepared - when I say "fruit, prepared" in the recipe, I mean berries hulled and cleaned or cut into manageable pieces.

Prep Time: 5-10 minutes

Cook Time: 5-10 minutes

Freeze Time: 24 hours

Servings: 2 quarts

2 cups sugar (less if using sweetened juice)

2 cups fruit juice or water

8 cups (2 quarts) fruit, prepared

1/4 cup fresh lemon juice 

1/2 cup white corn syrup


Directions: 

1) In a medium saucepan over medium-high heat, bring the sugar and 2 cups juice or water to a boil. 

2) Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. 

3) Pour the liquid into a 10 cup Tupperware container, with a lid or an ice cream maker.  Cover the container and place it in the refrigerator to cool completely.

4) Place the fruit and lime juice in a food processor or blender and puree. If desired, press the  puree through a strainer to remove the seeds. 

5) When the sugar syrup has cooled, pour the puree into the container with the liquid. Add the corn syrup and stir well or turn on the ice cream maker. 

6) Place the container into the freezer or freeze according to the ice cream manufacturer's instructions. 

7) After 8-10 hours, take the sorbet out of the freezer and stir it vigorously. Return the container to the freezer and freeze until completely firm.