How To Make Sorbet with Any Fruit — Cooking Lessons from The Kitchn

(Image credit: Emma Christensen)

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Cut away or remove any rinds, peels, pits, seeds, stems, or other non-edible parts of the fruit. Slice the fruit into bite-sized pieces. You should have around 5 cups of chopped fruit, though a little more or less is fine.”,”image”:{“id”:”925d36f794afcff054ad8324fad905b8e33b6e31″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-07-11T13:41:03.759-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-07-14-Sorbet-4.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”53c021aedbfa3f6506010fb0″,”focus_z”:null}},{“image_id”:”922eec19295ad7eebe0837fa19257302d614dfdf”,”caption”:”Combine the sugar and water in a small sauce pan and bring to a simmer over medium-high heat, stirring gently once or twice. Simmer until the sugar is completely dissolved in the water, about 5 minutes. Remove from heat and allow to cool.”,”image”:{“id”:”922eec19295ad7eebe0837fa19257302d614dfdf”,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-07-11T13:40:51.709-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-07-14-Sorbet-1.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”53c021a1dbfa3f7a550065ba”,”focus_z”:null}},{“image_id”:”813199bea6717012743ea28fb662ffa8f69234c8″,”caption”:”Combine the fruit and 1/2 cup of the cooled simple syrup in the a blender, the bowl of a food processor, or in a mixing bowl (if using an immersion blender). Reserve the remaining syrup.”,”image”:{“id”:”813199bea6717012743ea28fb662ffa8f69234c8″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-07-11T13:40:49.763-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-07-14-Sorbet-5.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”53c021a0dbfa3f2638010d60″,”focus_z”:null}},{“image_id”:”d0208117a84673b70a74ea30e98e75076fafec97″,”caption”:”Blend the fruit and the syrup until the fruit is completely liquified and no more chunks of fruit remain.”,”image”:{“id”:”d0208117a84673b70a74ea30e98e75076fafec97″,”width”:2318,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-07-11T13:40:52.323-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-07-14-Sorbet-6.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”53c021a2dbfa3f71a201137a”,”focus_z”:null}},{“image_id”:”2ba66764cc89d4a7d661c02a507f03746df29e40″,”caption”:”If your fruit contains small seeds (like strawberries or raspberries) or is very fibrous (like mangos or pineapples), strain it through a fine-meshed strainer to remove the solids. Gently stir with a spoon as you strain, but don’t force the solids through the strainer.”,”image”:{“id”:”2ba66764cc89d4a7d661c02a507f03746df29e40″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-07-11T13:42:29.487-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-07-14-Sorbet-12.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”53c02204dbfa3f77c2005609″,”focus_z”:null}},{“image_id”:”c63a8d00425ff405915c0680ffc8c88ed8c6fdc1″,”caption”:”Wash and dry a large egg. Gently lower the egg, still in its shell, into the sorbet base. “,”image”:{“id”:”c63a8d00425ff405915c0680ffc8c88ed8c6fdc1″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-07-11T13:42:16.088-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-07-14-Sorbet-7.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”53c021f6dbfa3f7d1900a9b4″,”focus_z”:null}},{“image_id”:”2529f84596fd382af8fd8a007542ed60421c4935″,”caption”:” You’re looking for just a small nickel-sized (roughly 1-inch) round of shell to show above the liquid — this indicates that you have the perfect balance of juice and sugar.”,”image”:{“id”:”2529f84596fd382af8fd8a007542ed60421c4935″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-07-11T13:42:17.602-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-07-14-Sorbet-10.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”53c021f8dbfa3f77c2005605″,”focus_z”:null}},{“image_id”:”b9719708c2a4b00dfd29f1225af3058449c014ba”,”caption”:”If you see less shell (dime-sized), stir in a little more sugar syrup; check with an egg and continue adjusting as needed.”,”image”:{“id”:”b9719708c2a4b00dfd29f1225af3058449c014ba”,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-07-11T13:42:07.913-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-07-14-Sorbet-9.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”53c021efdbfa3f2ae3000788″,”focus_z”:null}},{“image_id”:”d0f603349c376016dfca79a16d195502d475a8c6″,”caption”:”If you see more shell (quarter-sized), stir in a little water or fruit juice; check with an egg and continue adjusting as needed.”,”image”:{“id”:”d0f603349c376016dfca79a16d195502d475a8c6″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-07-11T13:42:15.349-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-07-14-Sorbet-8.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”53c021f6dbfa3f21d00010ba”,”focus_z”:null}},{“image_id”:”6d4c4fe419353dfdcca915f5b850c9035d9ce425″,”caption”:”Stir in 1 tablespoon of lemon juice. Taste the sorbet base and add more lemon juice if it tastes to sweet and bland.”,”image”:{“id”:”6d4c4fe419353dfdcca915f5b850c9035d9ce425″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-07-11T13:42:25.459-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-07-14-Sorbet-11.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”53c02200dbfa3f51a1011882″,”focus_z”:null}},{“image_id”:”2c7ba3d247fa88d44374598a1475ad04ae4ad256″,”caption”:”Cover the sorbet base and refrigerate until very cold, at least 1 hour or overnight.”,”image”:{“id”:”2c7ba3d247fa88d44374598a1475ad04ae4ad256″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-07-11T13:42:36.771-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-07-14-Sorbet-13.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”53c0220cdbfa3f35b400c3e1″,”focus_z”:null}},{“image_id”:”effb38659e2c4dd32956afc7f06fab6703da2880″,”caption”:”Pour the chilled base into the ice cream machine and churn.”,”image”:{“id”:”effb38659e2c4dd32956afc7f06fab6703da2880″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-07-11T17:18:05.342-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-07-14-Sorbet-14.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”53c0548ddbfa3f65060115eb”,”focus_z”:null}},{“image_id”:”008aa9947ecea508a31f17e03afd13bc59a7b7e2″,”caption”:”Continue churning until the sorbet is the consistency of a thick smoothie. This typically takes between 10 and 15 minutes in most machines.”,”image”:{“id”:”008aa9947ecea508a31f17e03afd13bc59a7b7e2″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-07-11T17:18:06.579-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-07-14-Sorbet-15.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”53c0548edbfa3f1cb6009a7f”,”focus_z”:null}},{“image_id”:”25ffb66bf22b825b1ce2f8234e3cfebd606df917″,”caption”:”Churn until the sorbet is the consistency of a thick smoothie.”,”image”:{“id”:”25ffb66bf22b825b1ce2f8234e3cfebd606df917″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-07-11T17:18:07.081-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-07-14-Sorbet-16.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”53c0548edbfa3f51a1011ec0″,”focus_z”:null}},{“image_id”:”5e4f93b3bfe435c03e8496915df2a55a75bcddc4″,”caption”:”Transfer the sorbet to pint containers or other freezable container and cover.”,”image”:{“id”:”5e4f93b3bfe435c03e8496915df2a55a75bcddc4″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-07-11T17:17:57.792-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-07-14-Sorbet-17.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”53c05484dbfa3f745900d3e0″,”focus_z”:null}},{“image_id”:”8a70103fd6af0b299c11acb6f03da5c029f5b364″,”caption”:”Freeze for at least 4 hours, until the sorbet has hardened. Homemade sorbet will generally keep for about a month in the freezer before starting to become overly icy.”,”image”:{“id”:”8a70103fd6af0b299c11acb6f03da5c029f5b364″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-07-11T17:31:35.851-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-07-14-Sorbet-19.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”53c057b6dbfa3f77c2005c7b”,”focus_z”:null}},{“image_id”:”e426a13f240eaa55471c2535ec54eab3128ba7e8″,”caption”:”Let the sorbet soften for a few minutes on the counter, then scoop into serving bowls. “,”image”:{“id”:”e426a13f240eaa55471c2535ec54eab3128ba7e8″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-07-11T17:31:51.665-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-07-14-Sorbet-22.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”53c057c7dbfa3f7a55006c3b”,”focus_z”:null}}]};

When you have a glut of fresh summer fruit, sorbets are the answer. You don’t need a recipe — just a basic template to follow and a little creativity. Strawberry-peach sorbet? Mint-infused watermelon sorbet? Raspberry-rosé sorbet? Yes, let’s make all of these this summer. Let me show you just how easy homemade sorbets can be with this step-by-step recipe.

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