The weather continues to be hot here in Richmond so we are offering another way to add cold fruit to your menu. This dairy-free sorbet is a light, refreshing way to make use of the fruits of summer here in the U.S.
For the best results, the recipe calls for fresh fruit, so be sure to plan for the time required to freeze the fruit. Pre-frozen fruit can be substituted if necessary.
Fresh Fruit Sorbet
(Recipe by the California Culinary Academy)
4 cups fresh fruit - your choice of sliced strawberries or peeled peaches, nectarines, kiwi fruit, bananas, papayas, or mangoes.
½ cup fresh orange juice
sugar to taste
1 pinch salt
Mint or fresh fruit for garnish
For fresh fruit: If using them, toss peach, nectarine, or banana slices with about 2 tablespoons lemon juice to prevent browning. Then, spread your selected sliced fruit in one layer on a baking sheet. Freeze, uncovered, until frozen solid. If using frozen fruit, proceed to the next step.
Place frozen fruit and orange juice in the jar of your high performance blender. Process until smooth. You may need to let fruit stand 10 to 15 minutes at room temperature to thaw slightly. Depending on the size of your blender, you may have to process fruit in several batches. Add sugar and salt, though the amount of sugar will vary depending on the sweetness of the fruit.
Note: Sorbets can be made about an hour before serving and kept in freezer. After about an hour, the edges get icy and the mixture must be re-processed.
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