This basic sorbet is the recipe for which I always have the ingredients on hand during summer, and which takes the whims of improvisation consistently well.
Simple ingredients, short prep, and consistently delicious, it typically yields bright colors, especially from the magenta inner liquour of cherries in June, any combination of blueberries, boysenberries and blackberries throughout July, juicy peaches with a handful of strawberries during August. I’ve made it with honeydew, too.
This weekend I combined blueberries and strawberries for dinner with my cousin Pam and her family in Renton, and my Grandpa and uncle Charlie, visiting from Minnesota.
1 cup minus 1 Tablespoon superfine granulated sugar
1/2 cup plus 1 Tablespoon filtered still water
1 1/2 lbs of fruit
2 Tablespoons fresh lemon juice
In small saucepan heat sugar and water on low heat, stirring until dissolved. Cool syrup.
Peel and pit fruit and place in blender. Add lemon juice and syrup and blend until all is pureed.
Dependant upon your taste, you may run the mixture through a mesh strainer to remove seeds or skins. I love the crackle of strawberry seeds, so I typically leave ‘em in, but i find blueberry skins to be a bit unsightly, so I’ll strain it, as I did here with the strawberry-blueberry combination.
Chill in the fridge for at least 4 hours. I usually don’t bother with waiting for the syrup to cool and blend it all at once, so I let mine chill overnight.
Freeze it up in your ice cream maker.
On ice cream makers: This doesn’t have to a big bulky expensive appliance that takes up room and is never used. I bought mine, a plug-in-the-wall electric generic model at a Rite Aid for $15 and it’s served me well over three years. The idea is just to keep the main compartment in your freezer, so it’s always ready. You turn it on and go about your business.
Open it up, pour into one medium container for sharing, and one smaller for yourself. Freeze and savor.