July 21, 2010

Sweet Summer Sorbet

What to do with all of the lovely fresh fruit in your fridge? Freeze it in a delicious sorbet! I was up at the family cottage and my sister-in-law Deborah puréed a simple berry sorbet in minutes. The next day, it emerged gorgeously frozen and fruity and doubly satisfying. As she scooped it out, I asked her where she got the inspiration from. “One day I went strawberry picking and ended up with a mountain of strawberries,” she explained. “Besides jam, I wanted to have some other use for the berries.”

Photo Blog July 21 Sweet Summer Sorbet

The idea for Deborah’s recipe — who, it must be noted, was a hippie-esque vegan at the time — came from PETA’s Vegan College Cookbook (2009 Sourcebooks). She has since tinkered with it and made it her own, often switching up the strawberries for blueberries, raspberries, mango, and even citrus fruit. “Lemon was one of my favourite experiments,” says Deborah. “Next up, I’m trying passion fruit.”

You can use either fresh or frozen fruit, and as she has done in this most recent spin, a combination of all of your summer favourites. What’s more, the sorbet satisfies kids’ and adults’ tastebuds, as well as Deborah’s rigorous health standards — she is a registered dietitian. “It’s the least amount of effort with the tastiest payoff,” she says.

Photo Blog July 21 Sweet Summer Sorbet Ice Cream Cone

Summer Sorbet

(makes about 6 cups)

3 cups water
1-1/2 cups sugar*
2 tsp cornstarch
2 tbsp cold water
3 cups puréed fruit (strawberries, blueberries, blackberries, raspberries or mango work well, or any combination)
2 limes, juiced

* If you like a less sweet sorbet, you can cut down the sugar. If you like a more tart sorbet, increase the lime juice.

Step 1: Combine water and sugar in a medium-large pot and bring to a boil.

Step 2: Mix 2 tsp of cornstarch in 2 tbsp cold water until dissolved. Add cornstarch mixture to boiling water and sugar mixture and simmer for another 2 minutes.

Step 3: Remove from heat and add puréed fruit. If you don’t like seeds, strain the mixture through a fine sieve (this is recommended if using blackberries and raspberries).

Step 4: Add the juice of two limes and stir. Cool sorbet mixture to room temperature.

Step 5: Once cooled, freeze in a sealed plastic container until solid (about 6-8 hours).

Step 6: Remove from freezer and cut into chunks.

Step 7: Spoon chunks into food processor (this may need to be done in batches) and blend for a few minutes until very smooth.

Step 8: Place blended mixture back into the plastic container and re-freeze until solid. If you want a super-smooth sorbet, you can repeat the blending, just make sure you re-freeze the mixture until solid each time.

For more recipes with blueberries, strawberries and seasonal fruit — including mains, desserts and drinks — see our Summer Fruit Recipes.

Photo credits:
1-2. Amy Rosen