After an exceptional pair of sorbet scoops (black current and lemon) at Le Gourmand for Cane’s birthday dinner last night, I became obsessed with making awesome sorbet at home, with or without using our hand-crank ice cream maker. So, this is the plan:
- Puree 2 cups of soft fruit, such as berries, mangoes, melon or peaches, adding up to ½ cup water to thin as needed.
- Taste and add 1 tbsp. vodka or other alcohol (more if needed), plus up to 2 tbsp. lemon juice if needed for acidity.
- Stir in the sugar, starting with ½ cup, tasting frequently, until dissolved; add more sugar as needed, up to 1¼ cup.
- Freeze in an ice cream maker according to the machine’s directions.
- Let firm in the freezer a couple of hours before serving.
Notes: If you would prefer to make a citrus sorbet, use 2 cups freshly squeezed juice plus 1 tbsp. zest. Or substitute 2 cups of any fruit juice for the pureed fruit, if you like.
We’ll keep everyone posted!