FRUIT-AND-HERB SORBETS
A cold treat this time of year might seem like a curveball, but there are certain fall flavors that are made for sorbet, like concord grapes, rosemary, and cranberries to name a few. Using 100 percent juice rather than cooking fruit is a welcome shortcut, and you don't have to wait for it to cool, so you can get it churning ASAP. Our fruit-plus-herb formula is ripe for riffing. Here, grape and rosemary announce autumn, guava and basil tease the tropics, and cranberry nods to the harvest.
Provided by Greg Lofts
Categories Dessert & Treats Recipes
Time 4h40m
Yield Makes 1 quart
Number Of Ingredients 9
Steps:
- In a saucepan, combine sugar, lemon zest, salt, 1 cup fruit juice of choice, and herb of choice. Bring to a boil, stirring until sugar has dissolved. Remove from heat, cover, and let steep 5 minutes. Strain into a heatproof container, discarding zest and herbs, and stir in lemon juice and remaining 2 cups fruit juice.
- Process in an ice cream maker according to manufacturer's instructions. When it has the texture of soft-serve, transfer sorbet to a chilled loaf pan or other freezer-safe container. Cover and freeze until firm, at least 4 hours and up to 1 week.
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