Fruit Sorbet (Cook's Illustrated)
By the editors of Cook's Illustrated
- 2 cups fruit puree or juice
- ¾ to 1¼ cups sugar (see below for exact amount)
- 1 Tablespoon lemon juice (see below for exact amount)
- 1 Tablespoon vodka or other alcohol
- Prepare fruit puree or juice as directed below.
- Combine fruit puree or juice, sugar, lemon juice, and alcohol in large bowl. Stir on and off for several minutes until sugar has dissolved. (To speed chilling process in step 3, combine ingredients in a metal bowl set over a larger bowl filled with ice
- water.) Rub finger along bottom of bowl to see if sugar has dissolved.
- Pour mixture into small container. Seal and refrigerate until mixture is no more than 40 degrees. (If mixture has been stirred over a bowl of ice water, it may already be cold enough, and this step may be omitted.) Pour chilled mixture into container of an ice-cream machine and churn until frozen.
- Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. (Sorbet can be kept frozen for up to 3 days.)
- Prep should yield 2 cups of fruit puree.
- Blueberry: 2½ cup berries with ½ cup cold water, blended smooth. 1 cup sugar. 2 Tbs lemon juice. 1 Tbs vodka.
- Lemon: 1½ cups fresh-squeezed juice, 2 tsp grated zest, and ½ cup cold water, mixed. 1¼ cup sugar. 1 Tbs vodka.
- Mango: Flesh of 3 medium mangoes, blended smooth with ½ cup cold water. ¾ cup sugar. 2 Tbs lemon juice. 1 Tbs vodka.
- Orange: 1½ cups fresh-squeezed juice, 2 tsp grated zest, and ½ cup cold water, mixed. 1 cup minus 1 Tbs sugar. 1 Tbs lemon juice. 1 Tbs vodka or orange brandy.
- Peach: Flesh of 6 medium peaches pureed with ½ cup cold water. 1 cup minus 1 Tbs sugar. 2 Tbs lemon juice. 1 Tbs vodka or peach brandy.
- Berry: 3 cups of berries pureed with ½ cup cold water, seeds strained out. 1 cup sugar. 1 Tbs lemon juice. 1 Tbs vodka or berry liqueur.