sorbet

We like having sweets after dinner.  I actually really like ice cream but my tummy does not agree with my taste buds all the time.  It gets back to that egg thing and maybe even a little bit of lactose sensitivity.  I have ended up making sorbets.

Why do I make sorbets?  Because I make better then you can by and they are cheaper for the organic bit.  Just ask Russell about the flavor!

Fruit Sorbet

1 10 ounce frozen berries, any kind

1 cup water

1 cup sugar

Put the sugar and the water in a pan.  Bring to a boil and let boil one minute.

Put the fruit and syrup in a blender.  And blend for a couple of minutes.  I really mean a couple of minutes.  It will help.  I then pour the berry syrup mixture into a large pyrex and put it in the freezer.  

Two or three hours later, I pull it out and stir it.  I break up all the frozen bit and make it smooth.  I then put it in the freezer again.

Two to three hours after that, I pull out the sorbet and mix it up again.  I break it all up.  It then goes into the freezer until it is solid and we eat it.  

I did not get a picture of that.  We ate this pyrex in three sittings, twice without bowls.  This is better then ANYTHING you can buy out.  Russell said, "Oh, yeah!"

Now I think I am going to try some of the New York Times recipes.  They ran ice cream recipes without egg but a tablespoon or two of alcohol to keep it soft.  Do not be surprised if those with my alterations come this way.  Yummy in the tummy!