»Back to Ice Cream
I've used agave syrup in this as a sweetener, so we don't feel guilty about indulging. My idea of sorbet is a true reflection of the fresh fruit characteristics. This is cooked briefly with the lemon and sweetener so the fruit puree comes out fresh and bright. I use a food mill, but you could use a blender or processor then strain out skin pieces. This is adjusted to a sweetness I enjoy, but taste the puree before freezing - it's easy to add more agave if you want a sweeter flavor.
Not the recipe you want? Enter an ingredient in the box below: