Fresh Fruit Sherbet

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* Exported from MasterCook *

 

Fresh Fruit Sherbet

 

Recipe By : Vegetarian Celebrations by Nava Atlas, page 105

Serving Size : 6 Preparation Time :0:00

Categories : Desserts Fruits

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 1/2 cups diced fresh fruit -- up to 4

1/2 cup frozen fruit juice concentrate -- up to 3/4 cup

to taste

extra fruit and mint leaves for garnish -- optional

 

6 servings

 

Icy, refreshing sherbets make a perfect finale to a meal of strong-flavored

grilled foods. And they are easy to make without an ice-cream

machine. Generally, recipes for fruit sherbets call for making a

sugar-and-water syrup, but for added ease and flavor, I prefer using fruit

juice concentrate instead. An added benefit is that if you use fruit-only

juice concentrate, you can avoid refined sugar altogether. Orange juice,

apple juice, and pineapple juice concentrates have no added sugar, whereas

lemonade, limeade, berry juices, and mixed fruit punches are based on

high-fructose corn syrup. Which you use is a matter of preference and of

compatibility with the fresh fruit being used.

 

Use the lushest, sweetest fruit possible. Half-ripe peaches and watery

cantaloupe just won't do the trick!

 

Combine the fruit and juice concentrate in a food processor and process

until smoothly pureed. Transfer to a shallow freezer pan and freeze for

several hours until firm (but not a block of ice).

 

About an hour before serving, scoop out and transfer back to the food

processor. Puree until smooth, then transfer back to the pan. Freeze

until the sherbet is the right consistency to serve-firm, but slushy enough

to scoop out.

 

Serve in small rounded scoops in dessert bowls, garnished with a bit of the

fresh fruit or fruits from which the sherbet was made, and, if possible, a

mint leaf or 2. Following are a few suggestions for combinations, but once

you have the method down pat, you'll want to experiment with combinations

of your own.

 

VARIATIONS:

 

Honeydew-Lime: Combine 4 to 4 1/2 cups ripe, sweet honeydew and 1/2 to 3/4

cup limeade concentrate.

 

Peach-Papaya-Pineapple: Combine more or less equal amounts of peach and

papaya chunks (if papaya is unavailable, use all peaches or combine peaches

and nectarines or apricots) to equal 4 to 4 1/2 cups, and 1/2 to 3/4 cup

pineapple juice concentrate.

 

Cantaloupe-Orange: Combine 4 to 4 1/2 cups cantaloupe and 1/2 to 3/4 cup

orange juice concentrate.

 

Calories: 134, Total fat: 0 g, Protein: 2 g, Carbohydrate: 30 g,

Cholesterol: 0 g, Sodium: 17 mg

 

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