I happened to have strawberries, blueberries, and grapes on hand, so those are the fruits I chose to use in my sorbet.
Fresh Strawberry, Blueberry, and Grape Sorbet
Sorbets are so deliciously refreshing, especially on hot and humid summer days. You can make them as sweet as you want, depending on the fruits you choose.
I happened to have strawberries, blueberries, and grapes on hand, so those are the fruits I chose to use in my sorbet. Other fruits that work well for sorbets include watermelon, peaches, cherries, kiwi, and mangoes. You can combine fruits or just use one.
I wouldn't use bananas, plums, pineapples, apples, or pears, though. The consistency wouldn't be right.
Fresh fruit sorbet is so easy to make. In no time at all, you can enjoy delicious cups of cool freshness. Happy summer!
|Prep time||Cook time||Ready in||Yields|
2 hours 30 min
2 hours 55 min
Makes 6 to 8 servings
- 1 cup water
- 1/2 cup sugar
- 2 cups strawberries, hauled and quartered
- 1 cup blueberries
- 1 cup red grapes
- 1 tablelspoon lemon rind (optional)
- A few snips mint leaves (optional)
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- In a small saucepan, combine water and sugar. Bring to the boil, stirring frequently. Boil gently, uncovered, for 2 minutes. Remove from heat and cool slightly.
- Place all of the fruit in a blender or a large food processor. Cover and blend or process for 30 seconds. Add the warm sugar syrup and blend until almost smooth. Transfer the mixture to a 3-quart rectangular baking dish. Place in the freezer, uncovered, for 1 1/2 hours or until almost solid.
- Romove sorbet from the freezer. Using a fork, break up the frozen fruit into a somewhat smooth mixture. Stir in snipped mint leaves and lemon rind. Freeze 1 hour more. Break up again with a fork and distribute into shallow bowls or even paper cups and store in the freezer until ready to eat. Enjoy!
© 2019 Rachel L Alba