I know that the stores have pencils, paper and notebooks out already, but I love everything about summer, so it’s not over until the last minute of the last day… and there are a few things that I want to do before the summer is over…making fresh fruit sorbet is one of those things the recipe is below…
How to make Lemon Sorbet (without an ice cream maker)
Makes 2 pints, or about 5 cups
1 3/4 cups water
2 cups sugar
2 cups freshly squeezed lemon juice (Meyer lemons if you can find them)
1 to 2 tablespoons freshly grated lemon zest
In a small saucepan over medium heat, combine the water and sugar, and boil until the sugar dissolves, about 1 minute. Remove from heat and allow to cool. Stir in the lemon juice and lemon zest, then pour into a bowl, transfer mixture to a 9×13 metal baking pan. Freeze until firm (about 2 to 3 hours), stirring with a fork every half hour.
Strawberry or Raspberry Sorbet without an ice cream maker (makes almost 3 cups)
1 pound (4 cups) ripe, flavorful strawberries
1/2 cup plus 2 tablespoons strawberry (or raspberry) preserves
Pinch of salt
2 teaspoons fresh lemon juice, or to taste
1/3 cup water
equipment- Food processor or blender
Rinse and hull the berries and put them in a food processor or blender with 1/2 cup of the preserves and the salt. Purée until smooth.
Add the lemon juice and water and pulse to mix. Taste and add the remaining jam as necessary for sweetness and adjust the lemon juice and salt if necessary. The purée should taste a little bit sweeter than you think it should.
Scrape the mixture into a shallow layer in a shallow pan, cover, and freeze until hard, 3 to 4 hours.
Break the frozen mixture into chunks with a fork and process in the food processor or blender until there are no more frozen pieces. Continue to process, stopping to redistribute the mixture from time to time, until it is smooth and creamy and lightened in color.
It may be frozen enough to serve right out of the food processor, or you can return it to the freezer until needed. If the sorbet freezes too hard, let it soften in the fridge for about 15 minutes, or carefully soften it in the microwave on the defrost setting, a few seconds at a time.