Sunday, July 24, 2011


We are churning out multiple batches of Sorbet this weekend.

Strawberry. Locally grown at Gillespie Farms.
Blueberry. Frozen last fall from MOFGA and the Common Ground Country Fair.
Blackberry. Raspberry. Grown outside right in front of my house.
Any combination of the above flavors.
Here is a blueberry sorbet, individually portion, and deeply frozen in our upright freezer.

I do so love our ice cream maker. It is so handy.

Here it is wearing its fruit fly repellent hat.

Today's flavor: Cherry Peach. YUM!

We are using a modified version of the Strawberry Sorbet Recipe from the Ben and Jerry's Ice Cream Book.
The recipe makes about a dozen 3 ounce cups, even if one is just a partial for the cook (bottom center).

1/2 pound frozen fruit, or fresh berries refrigerated, hulled/sliced/mashed (we throw it in the food processor)
1/2 cup sugar
Juice of a lemon
1/4 honey (or corn syrup)
2 cups cold water

1. Combine fruit, sugar, honey and lemon juice in food processor and blend.
2. Pour contents into the frozen drum of your ice cream maker and follow the makers instructions.
3. When finished, pour into 3 ounce cups, and deep freeze in a freezer.

Yield = about 1 dozen 3 ounce servings.

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