Sorbet Recipes

Lilac, lavender, rose, geranium, or orange bergamot petals scent this light sorbet. Perfect for refreshing the palate. A luscious close to any meal!

If fresh boysenberries are not available, substitute blackberries or use frozen, unsweetened boysenberries or blackberries, thawed and drained. If you do not have an ice-cream maker, freeze the sorbet in a 9-by-13-inch glass dish, stirring with a fork every hour until the sorbet is set, about 6 hours. This will produce a granita with an icy texture rather than a smooth sorbet.

This recipe is workable with a variety of fruit purees. Each fruit has a different sugar content and requires varying amounts of granulated sugar and lemon juice.

NOTES : In the freezer, sorbet gets very hard. To serve, thaw partially, break into chunks, and beat to a slush with a mixer. To freeze sorbets without an ice cream maker: Pour the cooled sorbet mixture into a stainless steel bowl, and place in the freezer. Let freeze until you have a 2-inch border of ice around the edge of the bowl --- typically this takes 1 1/2 hours or so --- then remove and scrape the frozen parts into the liquid middle, beating well with a whisk (or even an electric beater, if you want a very smooth texture). Repeat, freezing this time around for about 30 to 50 minutes. Repeat 1 or 2 times more, or until it is of a consistency where you can scoop it loosely into a ball or oval.

If you cannot find frozen cherries, Open a can of cherries and freeze to substitute. I did this and it worked out very well. I'm sure you could substitute any type fruit as well. Enjoy!