 |
Easy Fruit Sorbet |  |
Sorbet made from unusual fruit juices from Russia, Bulgaria, Egypt and other spots. With just three ingredients and a few minutes, dip a spoon into an icy, refreshing sorbet, experiencing the taste of summer from across the world.
that I'm adding it to a special collection of easy summer recipes.
With a free e-mail subscription, you'll never miss a one!
What a discovery, like walking into a global orchard of fruit juices imported from across the world. Think exotic, think tropical, think rainbow colors.
Mango. Red grape. Lychee. Sea Buckthorn. Pear. Apricot. Sour Cherry. Rambutan. Mangosteen. Kiwi. Guava.
The international grocery near my home (for St. Louisans, that’s the wonderful Global Foods Market in Kirkwood) keeps shelves of unusual juices imported from Russia, Bulgaria, Egypt and other spots.
For a year now, I’ve turned one fruit juice after another into sorbet just by adding sweetness and a splash of acidity. It’s that simple. A small cold scoopful ends a meal with that burst of sweet that says ‘suficiente’ – enough.
The mixture makes great popsicles too, the kids lick these up. This recipe is one of the reasons why I suggest “investing in the future” in How to Shop Wisely for Groceries (Part Three in my How to Save Money on Groceries series). With an ice cream maker, a batch of this sorbet costs about $1, far less than the $4 - $5 fruit sorbets in the freezer section at the grocery store.
SUMMER EASY:
EASY FRUIT SORBET
Time to table: 45 – 90 minutes
Makes 4 cups (easily halved)
- 3 cups fruit juice
- 2/3 cup corn syrup (see TIPS)
- 2 tablespoons lime juice (or lemon juice)
Place all ingredients in an ice cream maker and process until thick, about 30 minutes. If you like soft sorbet, serve immediately; if you prefer firmer sorbet, transfer to the ice cream bowl into freezer for up to an hour. Best served within an hour or two of making (which is why I often make a half batch just before supper) but can be frozen for serving later.
If there’s a Russian, Middle Eastern or Asian grocery in your neighborhood, check for these juices in aseptic juice boxes.
But if you can’t find the juice, I suspect virtually any liquid will work. I’ve made sorbet with coconut milk (excellent) and coffee (something stronger than morning coffee is called for, perhaps a strong espresso). Play around and have a little fun with this! Wouldn’t a spicy tomato juice sorbet be great?
Do you have a favorite easy summer dessert recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. Follow Kitchen Parade on Facebook! Ice Cream, Ice Cream, We All Scream for Ice Cream
Recent Favorites from A Veggie Venture
If you like Kitchen Parade's recipes, for more scratch cooking recipes using whole, healthful ingredients, visit A Veggie Venture, my food blog, home to the Alphabet of Vegetables where there's a vegetable in every recipe and vegetables in every course.
© Copyright 2009 Kitchen Parade
Alanna, I can't wait to try this out! I always have corn syrup and lemon juice, and tomorrow I'll try some juices. I've had an ice cream maker but have not been using it like I should. Thanks!
ReplyDelete