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Summer Sorbet
ACTIVE TIME: 30 minutes
TOTAL TIME: 9 hours
Yield: 1 quart
Photo by Lynne Calamia
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- 2 pounds fresh fruit, any combination of berries or stone fruit
- 8 ounces sugar
- 1 fluid ounce freshly squeezed lemon juice
- 0.5 fluid ounce vodka
- Pinch kosher salt
Specialized Hardware
Food processor
Ice cream maker
ACTIVE TIME: 30 minutes
TOTAL TIME: 9 hours
Yield: 1 quart
Procedure
- Rinse, stem, and halve large strawberries. Peel the stone fruits. Halve, pit, and chop larger specimens into 1/2-inch pieces.
- Puree the fruit in a food processor along with the sugar, lemon juice, vodka, and salt. Pour into another vessel and refrigerate until the mixture reaches at least 40ºF, 4 to 6 hours.
- Churn in an ice cream maker according to the manufacturer's instructions until the mixture resembles soft-serve ice cream, 20 to 30 minutes. Freeze for at least 4 hours in an airtight container or until ready to serve
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