Homemade Sorbet

ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman
Photo by Dane Feldman.

While I know ice cream is a summer favorite, I find sorbets and the like far more refreshing during the warmer months. I don’t buy it often because I rarely crave it, but I recently did some research regarding how to make it myself. As it turns out, making sorbet only requires a few steps (and a food processor)!

What you’ll need for strawberry lemon sorbet:
8 strawberries
Juice from 1 lemon
1/2 lemon peel
1 tablespoon clover honey
1 tsp sugar in the raw
1 sealable container

Directions:
Wash the fruit and put the strawberries in the food processor. Juice the lemon into the processor and add the lemon peel. Process for about 30 seconds, then add the honey and sugar. Process again for about a minute. Put in the container and freeze for at least 3 hours.

What you’ll need for blueberry cantaloupe sorbet:
1 cup frozen blueberries
2 cups chopped cantaloupe
1 tsp honey
2 tsp sugar in the raw
1 sealable container

Directions:
Wash and strain the blueberries, then process them in the blender for about 20 seconds. Add the cantaloupe and process again. Pour in the honey and sugar and process one more time, then spoon it into the container and freeze for 3 hours or more.

Given the fact that this was my first time making sorbet, I’m quite satisfied with the results. The two flavors were delicious and the consistency was fairly spot on. Personally, I’m a little more privy to the strawberry lemon because I like tangier, citrusy sorbets, but the blueberry cantaloupe was a hit with my family.

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