Berry, watermelon, and peach summer sorbet. Photo by Theresa Stanley
If you find yourself with a surplus of seasonal fruit this summer, creating homemade sorbet can be a simple and refreshing way to extend its shelf life. Use the following suggested recipes for watermelon, berry or peach sorbet – or create your own flavor blend at home, based on your CSA or farmers’ market haul.
Each recipe yields about two cups of sorbet.
Ingredients:
Peach Sorbet
• 3 cups peaches, sliced and frozen
• 1 Tablespoon local raw honey
• 1 teaspoon lemon juice
Watermelon Sorbet
• 2 cups seedless watermelon, cut into one-inch cubes and frozen
• ¼ cup warm water (if needed)
• 1 teaspoon lime juice
Berry Sorbet
• 1 ½ cups blueberries, frozen
• 1 cup raspberries, frozen
• 1 ½ Tablespoons local raw honey
• 1 leaf basil chiffonade (sliced into thin ribbons), optional
Method:
Prepare fruit by cleaning, cutting and freezing, at least three hours or overnight. Add frozen fruit and other ingredients from your flavor of choice listed above to a food processor or heavy-duty blender. (Note that for the watermelon, a little bit of warm water may be necessary to get the blades turning.) Pulse or blend until fruit is blended and has a soft, flaky consistency. Taste and adjust for sweetness by adding more raw honey. Pulse to blend.
Sorbet can be served immediately; however, it will have better consistency if moved to a container and frozen for a bit longer.
Summer sorbets are a great way to extend the shelf life of seasonal fruits. Photo by Theresa Stanley