Fruit Sorbet

 

Portion 4

Ingredients:

2 pounds of fruit
1 1⁄2 cups of sugar
1 cup (250 ml) Sugar 
1 cup (250 ml) Water 
-both boiled together and cooled
1 Densitometer (1 chicken Egg )


Procedure:

• All fruit is great and easy to make sorbet. 
• Seed and chop the fruit leaving the skin on. Add into a pot with the sugar and bring to the boil. 
• When it comes to a boil and is soft and just cooked (not for long at all, like 2-3 minutes) blend it and pass it through a fine mesh sieve. 
• When cold, put the whole uncracked egg in the liquid, and if it floats and shows the size of a quarter dollar, it is ready to freeze in the sorbet machine. 
• If it sinks, add a bit of syrup at a time and mix well, until it floats. If it really just stays up on top, add water until it sinks. 
• Remember to keep everything cold cold when spinning the sorbet. Also, help the machine by scraping it a few times in the process, and it should be done inside of 10 minutes.
  
  

Suggestion:

Apricot Ginger 
Cherry 
Peach Gooseberry 
Nectarine Vanilla 
Raspberry Strawberry
(Also, Don’t use Alcohol. It won’t freeze) Try any seasonal fruit!