Sorbet

I got an ice cream machine a few years ago as a birthday gift from a friend. I've tried lots of recipes for various ice creams and sorbets, and these are variants that I've come up with for some fruit sorbets.

• Melon
  • Watermelon
  • Cantaloupe
  
  
  
• Berry
  • Strawberry
  • Raspberry
  • Blueberry
  • Blackberry
  
  
  
• Tart Cherry
  
  
• Peach
  The berry recipe works quite well for peaches.

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Melon

Ingredients

• 1 pound, 8 ounces (by weight) of melon
• 9 ounces sugar
• juice from 1 lemon

Preparation

• Put the melon in a food processor and process until smooth.
  
  
• Strain puree through fine strainer to get pulp out.
  
  
• Place strained melon back in food processor, add lemon juice and sugar, and process for another 30 seconds.
  
  
• Put mixture in a bowl, cover with plastic wrap, and place in fridge for an hour.
  
  
• Put mixture in the bowl of ice cream maker and prepare according to manufacturer's directions.
  
  
• Transfer sorbet to airtight container and put in freezer. If possible, let sit in freezer for at least 3 hours before serving. Best if let sit overnight.
  
  

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Berry

Ingredients

• 2 pounds, 10 ounces of frozen or fresh berries
• 1 1/3 cups sugar
• juice from one lemon
• 2/3 cup water
• 2 tablespoons light corn syrup

Preparation

• Put sugar and water in a small saucepan and bring to boil over high heat.
  
  
• Reduce heat to medium and leave undisturbed to cook until sugar is dissolved.
  
  
• Remove from heat and allow to cool completely.
  
  
• If berries were frozen, allow to thaw.
  
  
• Put berries in a food processor and process until smooth.
  
  
• Strain puree through fine strainer to remove seeds.
  
  
• Pour cooled sugar syrup, corn syrup, and lemon juice into strained puree and mix to combine.
  
  
• Cover mixture with plastic wrap, place in fridge, and let cool for an hour.
  
  
• Put mixture in the bowl of ice cream maker and prepare according to manufacturer's directions.
  
  
• Transfer sorbet to airtight container and put in freezer. If possible, let sit in freezer for at least 3 hours before serving. Best if let sit overnight.
  
  

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Tart Cherry

Ingredients

• 2 pounds, 10 ounces of frozen or fresh pitted tart cherries
• 2/3 cups sugar
• juice from one lemon
• 2/3 cup water
• 1 tablespoons light corn syrup

Preparation

• Put 2/3 cup sugar and 1/3 cup water in a small saucepan and bring to boil over high heat.
  
  
• Reduce heat to medium and leave undisturbed to cook until sugar is dissolved.
  
  
• Remove from heat and allow to cool completely.
  
  
• If cherries were frozen, allow to thaw.
  
  
• Put cherries in a food processor and process until smooth.
  
  
• Strain puree through fine strainer to remove skin and pulp. I found that to get it really smooth, it was best to strain it twice.
  
  
• Pour cooled sugar syrup, corn syrup, last 1/3 cup water, and lemon juice into strained puree and mix to combine.
  
  
• Cover mixture with plastic wrap, place in fridge, and let cool for at least an hour.
  
  
• Put mixture in the bowl of ice cream maker and prepare according to manufacturer's directions.
  
  
• Transfer sorbet to airtight container and put in freezer. If possible, let sit in freezer for at least 3 hours before serving. Best if let sit overnight.
  

Note: If you don't like things too tart, you could double the amount of sugar, water, and corn syrup (same amounts as in the berry recipe), and that would sweeten it more.

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