We repeat our old mantra:
Frozen Stuff + Food Processor = Instant Gratification
There’s no real recipe for this, just a guideline.
A tip from Cook’s Illustrated on sorbets:
The Problem: Homemade sorbets often taste just fine but tend to be overly icy.
The Goal: Our goal was simple. Restaurant sorbets are invariably creamy and silky. They literally melt in your mouth, almost like ice cream. We wanted to figure out why.
The Solution: After much trial and error, we found that a high sugar concentration is the secret to creamy sorbets. Sugar controls the texture. By using 1/2 cup of sugar per cup of fruit (give or take a few tablespoons, depending on the fruit), we were able to achieve the desired result: smooth, creamy texture without cloying sweetness. We also found that adding a tablespoon of high-proof alcohol improves the texture of the sorbets and permits a slight reduction in the amount of sugar. Tasteless vodka is our first choice.
If you don’t mind all that sugar, or if you’re using a really tart fruit like lime or lemon, this is a good tip to keep in mind.
We didn’t add any sugar to this sorbet, ‘cos we like to taste just the fruit. We did add a tablespoon of Grand Marnier, out of sheer habit.
Chop whatever you fruit you’re using into chunks, freeze solid. Churn in the food processor (a really heavy-duty one) until it’s smooth like a slushy with the alcohol and whatever else you fancy. Put it in a container to a depth of 2.5 to 3 inches, not more. Freeze for 15 minutes until it sets a bit, scoop out, and serve. If you forget to take it out after 15 minutes and it gets rock solid, thaw it a bit (ten seconds in the microwave helps), break it into chunks, process again, freeze and serve after 15 minutes.
For this sorbet, we froze three halved, pitted apricots and segments from one big orange, processed it with 1 tsp lime juice, 1 tsp finely grated orange zest and 1 tablespoon Grand Marnier. It was sweet with just a hint of tartness, just the way we like it.
Check out our Strawberry-Banana Sorbet. Bananas help make sorbets really creamy.
Apricot-Orange Sorbet is our entry for Fresh Produce of the Month, hosted by the lovely Marta @ An Italian in the US. The current theme is Apricots.