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–+ servings

Summer Sorbet

Photo by Lynne Calamia
ACTIVE TIME: 30 minutes
TOTAL TIME: 9 hours
Yield: 1 quart

Software

  • 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

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