- 500g frozen fruit
- 200g caster sugar
- 1 lemon
NO CHURN SORBET
Prep time: 30 mins. Freeze time: 3-4 hours
Any authentic sorbet makers out there probably won’t approve of this but it’s the easiest way I’ve found to make ridiculously delicious sorbet. It has 3 ingredients, and you can use any fruit you like. Ideal for the warm summer days. Even better when you pour over a shot of gin.
You’ll need a powerful food processor for this. And a lot of patience.
Make a sugar syrup by combining the sugar with 200ml water and heating until the sugar has dissolved. Set aside and leave to cool, ideally in the fridge until cold.
Put the frozen fruit in the food processor and blend until it start to look like freeze dried fruit/sherbet – it should look kind of powdery. Keep blending and add the sugar syrup in a stream until incorporated, followed by the lemon juice. By now it should look quite smooth.
Pour into a freezable container and freeze for 2-3 hours.
The sorbet should be quite hard at this point, but you should be just able to break it apart in to chunks (if it’s really solid then leave it it to thaw a little bit until you can break it). Put the chunks back in the processor and blend again. This will take a fair while, and you’ll probably think you’ve done something wrong, but you haven’t, just keep blending.
After while it will come together like a smooth glossy ice cream. Pour back in to your freezeable container and freeze for at least 1 more house before serving, by which point in should be nice and smooth to scoop.