Fruit Sorbet
- 4 cups fruit puree (see directions above)
- 1 1⁄4–2 cups simple syrup (equal parts water and sugar, simmered over low heat until the sugar is dissolved— use 2 cups for a sweeter sorbet or when using a tarter fruit)
- 1–2 tablespoons freshly squeezed lemon juice
- 1–2 tablespoons liqueur such as kirsch, Grand Marnier, or Frangelico
- Pinch of salt
Instructions:
A multicourse meal doesn’t need a fancy or rich dessert. Fruit sorbet is just right, as a refreshing sweetness after a light meal. I don’t suggest ever feeling guilty about anything delicious you decide to eat, but you certainly won’t feel guilty about this dessert. The sweetness and flavor come almost exclusively from the fruit. You can use any fresh fruit puree. Just cut ripe fruit into pieces (remove pits) and puree in the food processor with a little water or juice until smooth.
- Mix all the ingredients to taste. Whisk well and chill overnight, or for at least 3 hours.
- Churn according to your ice-cream machine directions.
Fruit Equivalents
- Mangoes: Approximately 7 mangoes equal 4 cups puree.
- Peaches: Approximately 4 pounds equal 4 cups puree.
- Apricots: Approximately 3 pounds equal 4 cups puree.
- Plums: Approximately 3 pounds equal 4 cups puree.