Simpler Living Blog

Simple Sorbets a Refreshing Alternative

Lehman's
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I’ve mainly started making sorbets because it was a healthier alternative than a full heavy cream or a half and half ice cream. So it started with a strawberry sorbet: a delicious base mix, but a pain to make due to the seeds!

Then I moved onto raspberry, then peach, and now pear. Pears are just coming in here in southwest Ohio, and we have some really great ones grown locally. Any favorite fruit will work, you just sometimes have to take the juiciness of the fruit into consideration when you’re making the sorbet. This is especially important if you decide to use a frozen fruit for the sorbet. You’ll have to thaw and drain it before moving on with the recipe.

Simple Sorbets a Refreshing Alternative

Author: Lehman's

Ingredients

2 lbs sweet cherries, pitted and de-stemmed.
1 pint blueberries
1 lime
1 cup water
1 tsp vanilla extract
Pinch of kosher salt
1 cup sugar
1/4 corn syrup

Directions

In a medium saucepan, combine water, sugar, and corn syrup until sugar is dissolved.
Add in pitted cherries and blueberries.
Zest and juice lime. Add juice and lime zest into saucepan.
Cook on low heat until cherries are softened.
Remove the mixture from heat and bring to room temperature. Puree mixture in food processor until smooth.
Strain mixture by pouring through fine sieve and pressing through with a rubber spatula or strain through cheesecloth to remove seeds and skin. You can skip the straining step if you like the texture of the skins in the mix.
Chill mixture 1-2 hours.
If you have an ice cream maker, start machine and add mix. With an electric machine, stir 20-25 minutes and mixture should be soft-serve consistency.
Move to airtight container and freeze 4-8 hours.
If you don’t have an electric machine, follow the manufacturer’s instructions for sorbet.