Wednesday, October 12, 2011
My daughter eats lots of fruit...12 nectarines? No problem, gone in a couple days...she is the same with all fruit until she decides she is sick of it. My son is the same way, though he is a bit pickier...Mango by the box, apples by the bushel. Then I come home from Costco with a tray of nectarines or a box of kiwi or mango and they sit, and sit, and sit. This used to drive me crazy because I thought it was such a waste. Well, the ice cream maker is the best solution. I take whatever fruit I have that can become sorbet(apples, grapes, oranges etc won't work) and create a puree. I even take fruit that has bruises and use the remaining good fruit. To remove the skin from the fruits I quickly dip them in boiling water and the skins come off more easily. I process about 3 1/2 cups fruit for each batch of sorbet and usually add the juice of 1/2-1 lemon. I then strain some of the mixture through a very fine sieve to remove tough strands(mango) and some of the seeds(kiwi, strawberry) though I don't strain the entire mixture. I taste the result and if it is too tart I add about 1/2 cup sugar water(dissolve 1 cup sugar in 1 cup water over heat, then cool). Most of the time I DON'T add sugar.
Once the puree is made, I refrigerate it for 1 hour to overnight to chill it. This will make the sorbet set up more quickly. Then I pour it into the ice cream maker, turn it on and let it run for about 30 minutes. The sorbet is fairly soft when it is finished so I spoon it into 1/2 cup plastic containers(single servings!) and put them in the freezer.
The batch in the picture is kiwi, nectarine, mango, strawberry...no combination has ever been bad, so use whatever you have!