Fruit Sorbets

Watermelon-Raspberry

  • 2 C seeded watermelon chunks
  • 1/4 C superfine sugar
  • 2 T fresh lime juice
  • 1 t raspberry jam

Honeydew-Lime

  • 2 C honeydew chunks
  • 1/4 C superfine sugar
  • 2 T fresh lime juice
  • 1/2 t grated lime zest

Cantaloupe

  • 2 C cantaloupe chunks
  • 1/4 C superfine sugar
  • 2 T fresh lime juice

Double-Berry

  • 1 pint blackberries
  • 1 pint raspberries
  • 1 C superfine sugar
  • 1 C white grape juice
  • 2 T lemon juice

Lemon-Lime

  • 1 1/2 C superfine sugar
  • 1/2 C fresh lime juice
  • 1/2 C lemon juice

Plum-apple

  • 1 lb red plums, pitted and sliced
  • 1 Red Delicious apple, cored and chunked
  • 3/4 C superfine sugar

For the first four sorbets, puree all ingredients in food processor. From the Lemon-Lime, heat sugar and 1 1/2 C water stirring until the sugar dissolves. Add lemon and lime juice. For Plum-Apple, boil the plums, apple, 1 C water, and sugar. Reduce heat; simmer 15 minutes until tender. Let cool 10 minutes. Puree until smooth; strain through sieve.

Pour each sorbet into separate 9″ square metal cake pans. Freeze 2-4 hours until frozen.

Using large spoon, break frozen puree into small chunks. Spoon into food processor; pulse several times to achieve tiny, even chunks. Process until slushy and smooth. Pour mixture back into cake pan; cover with aluminum foil and refreeze 1 1/2-2 hours until completely frozen.

To serve, break up and reprocess each sorbet separately for a very smooth, even texture. Spoon each sorbet into plastic container; cover with lid. Freeze sorbets 1 hour, until firm enough to hold their shape when scooped.

Credits: McCall’s, 07/1997.