Any Fruit Sorbet

Whole foods, plant-based, no oil (some modified). Prepared recipes are rated.

This refreshing sorbet takes minutes to throw together and will work with many kinds of summer fruit, including berries, stone fruit. The corn syrup provides a smoother, more luscious scoop. These sorbets are best with peak-of-season fruit.

measuring cup Servings: 8 (makes about 1 quart)

4 cups fruit, such as diced cantaloupe or honeydew melon, strawberries, blueberries, blackberries or raspberries (about 1 ¼ pounds/567 grams); stone fruit, such as plums, peaches, apricots or nectarines (generous 1 ⅓ pounds/625 grams; see NOTES)

¾ cup (150 grams) granulated sugar

¼ cup (85 grams) light corn syrup

⅛ teaspoon fine salt

Finely grated zest and juice of 1 lime or lemon (optional; see NOTES)

Directions at washingtonpost.com

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