Fresh fruit sorbet

Recipe from: 11/1/2001 12:00:00 AM
Ingredients 3
Servings 6


  • 1000
    ripe fresh fruit (eg mangoes, strawberries, kiwis, peaches, papaw, pears, plums or sweet melon), pee
  • 15
    fresh lemon or lime juice
  • 250
    basic sugar syrup (see recipe)


Place fruit and lemon or lime juice in a food processor fitted with a metal blade and process until smooth. Gradually add 1/2 to 3/4 cup sugar syrup (depending on the sweetness of the fruit) and process to blend evenly. Taste for sweetness. If sorbet needs more syrup, pour in a little more and process again. Repeat if necessary. Transfer to a medium-sized metal bowl or cake pan. Cover with cling film and place in the freezer. Allow to partially freeze (about 4 hours) – ice will form around the edge, but the centre will be mushy. If the mixture freezes solid, let it partially thaw at room temperature before proceeding. Return the mixture to the food processor and reprocess until completely blended, smooth and fluffy, about 1 minute. Immediately scrape into a plastic freezer container with an airtight lid and refreeze for 4 to 10 hours. Soften at room temperature for about 15 minutes before serving. Total values: 4 438,2 kJ; 229,3 g carbohydrate; 6,3 g protein; 2,5 g fat

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