Cool down with this easy recipe to make a selection of delicious fruity sorbets.
Along with making chutneys and preserves, this is a great way to use up gluts of seasonal fruit. Peel or hull, if needed, chop into small pieces, freeze and then purée in a food processor or using a hand blender. Add a little icing sugar or honey, if you wish, to sweeten the fruit to your liking, and give it your own twist by adding spices, herbs or a hint of alcohol or juice. Try these combinations from The Art of the Natural Home by Rebecca Sullivan (Kyle Books).
Blend frozen chunks of peeled and cored pears with a handful of blackberries, a drop of maple syrup and a pinch of ground mixed spice until smooth. Once whipped up, freeze for 10–20 minutes for a firmer texture.
Blend hulled, frozen strawberries with a few teaspoons of icing sugar until smooth. The strawberries will need a little extra blending as their texture isn’t as smooth as mangos or pears, but keep blending and it’ll get there. Freeze for 10–20 minutes once puréed, for a firmer texture.
Blend chunks of frozen mango with a hint of lime juice and a little honey until smooth. Freeze for 10–20 minutes once puréed, for a firmer texture.
Polly Webster
