Fruit sorbets at a glance

1 info

Ingredients

Quantity Ingredient
No ingredients
2 Cups Puree or Juice Juice
plus rum or
1 tbs apple brandy
with cup cold water
until smooth.
combine with 1 cups 1 tbs
fresh-squeezed juice
and cup cold water.
three large lemons; cups
combine with cup
fresh-squeezed juice
and 1 cups cold water.
medium mangoes. Puree plus
flesh with cup cold 1 tbs
water until smooth.
five large oranges; minus or
combine with 2 cups 1 tbs orange brandy
fresh-squeezed juice.
peaches. Puree flesh minus or
with cup cold water 1 tbs peach brandy
until smooth.
and core one small
pineapple. Puree flesh
until smooth. Strain
out stringy fibers.
Strain out seeds.
fruit. Puree flesh minus or Campari
until smooth. 1 tbs
Sugar Content in Selected Fruits
or rum

Directions

:Fruit Preparation to Yield Sugar Lemon Alcohol : ----- ----- ------------ :Apple Use 2 cups cider. ¾ c 2 tbs 1 tbs vodka, :

:Blueberry Puree 2 cups berries 1 cup 2 tbs 1 tbs vodka :

:Grapefruit, Grate 2 tsp zest from 1 cup None 1 tbs vodka :red two large grapefruit; plus :

:Lemon Grate 2 tsp zest from 1 None 1 tbs vodka :

:Mango Peel and pit three ¾ c 2 tbs 1 tbs vodka :

:Orange Grate 2 tsp zest from 1 cup 1 tbs 1 tbs vodka :

:Peach Peel and pit six medium 1 cup 2 tbs 1 tbs vodka :

:Pineapple Stem, peel, quarter, ¾ c 1 tbs 1 tbs vodka :

:Raspberry Puree three cups 1 cup 1 tbs 1 tbs vodka :Blackberry berries with cup cold or :Strawberry water until smooth, berry liqueur :

:Watermelon Peel and seed 2 pounds 1 cup 2 tbs 1 tbs vodka :

The sugar content in fresh fruit differs according to the specific variety (some apples are naturally sweeter than others) and ripeness (ripe fruit contains more sugar than unripe fruit). Below is a list of the average sugar content in some common fruits based on figures in Harold McGee's The Curious Cook. To make sorbets with fruits not listed in the chart above, find a fruit in the chart with a corresponding sugar level and acidity and replace one fruit with the other.

: Apple 13% Mango 11% : Apricot 9% Orange 11% : Blackberry 8% Papaya 8% : Blueberry 11% Peach 9% : Cantaloupe 7% Pear 10% : Cherry 14% Pineapple 13% : Grapefruit 6% Plum 11% : Honeydew 10% Raspberry 7% : Lemon 2% Strawberry 7% : Lime 1% Watermelon 9% Cook's Illustrated August 1995

Submitted By DIANE LAZARUS On 6-19-95

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