Fruit mix

Last night, I thought I would be practical, and do a recipe that would use up some of the fruit was was going bad. Not bad, like fermented, but a little squishy. I found a great recipe on the King Arthur flour blog for sorbet that didn’t require an ice cream maker, so thought, that sounds cool, let me try that. (the link above isn’t quite the recipe I followed, but has more pictures and steps.The original link, for Sorbet two Ways, has less pictures and explanation.)

The recipe called for 3 3/4 cups of blended fruit. They recommended using apples, kiwis and pears or raspberries and peaches. I decided that since it said fruit, I could use any fruit that I could mush up, so I set to it. I wrote it down too, in case this mess turned out to be any good, seeing as I wasn’t really following the recipe at that point.

I used 1 strawberry (that I found in my garden.), 1/2 pint of blueberries that were a bit on the bitter side, 2 figs that were past their prime, 2 kiwis, 3 or 4 small plumbs, 2 granny smith apples, which I cut up and zapped in the microwave, as requested.

The blender actually blended everything, which surprised me to no end, as it usually didn’t do that.

On the stove I heated on cup of water and 3/4 of a cup of raw sugar. I don’t think I needed to heat that much sugar, as this was to be added to the mix, and the mix was already sweet. I think if I make this again, I’ll add tarter fruit, or less sugar.  Once the sugar and water were cool, I mixed it into the fruit, and added about two lemons worth of lemon juice. I think I could have added more.

Finished sorbe

The recipe called for chilling it in the freezer in a flat pan, and then stirring it every hour on the hour. I said, after the first stir, screw this. The recipe also called for taking it out to server after a few hours, but once again I was in the screw it mode. It was late, and I didn’t feel like staying up late to stir frozen fruit.

In the morning it wasn’t too solid as I was able to put some on my granola, which helped with the overly sweet taste. This afternoon, when I tasted it, it had frozen even more, and I had to jab to get any out. This is probably why, like the souffle, one must server it when it is ready to be served.