Everything is about canning jars these days. So, why not?
Why not pack a few jars full of delicious sorbet? Store them in the freezer, ready to enjoy on a hot summer day.
We don’t have to wait for hot summer days, because we already have hot days. Is it hot at your house yet? It’s supposed to be 90 degrees here today.
So, sorbet it is!
Do you remember when I froze the strawberries for my Shake-Like Fruit Smoothies? I cleaned the berries, spread them on a pan lined with parchment paper, and stuck them in the freezer.
Then I put them in a gallon zip top freezer bag so I could get a few out as I needed for my smoothies. I seem to always have plenty of berries on hand this way. We often have times we don’t eat the fruit I buy at the grocery quickly enough, and I hate to throw food away. The only trick is to freeze them before they get over-ripe.
Use the berries straight from the freezer for the smoothies. That’s what gives them the shake-like texture. But for sorbet, you’ll want to thaw them first.
Fresh berries are always nice, of course. We use other fruit in this recipe, too, not only berries. Peach sorbet is one of our favorites, so we make that a lot during peach season.
With an over-abundance of strawberries, I decided to use them to make strawberry sorbet. You can use any type of fruit you like, and in any combination. The frozen mixed fruit you buy at the grocery is very good used in this recipe.
Purée the berries in a blender or a food processor.
If you’re using raspberries, you’ll want to strain out the seeds with a sieve. Add the remaining ingredients and blend until very smooth.
Pour into your freezer and process for about 20 minutes.
I’ll detour right here and add a little info about the sorbet machine I’m using.
It makes gelato, sorbet, ice cream, and sherbert, but I don’t know what gelato is.
We got on the sorbet kick about ten years ago. This was the machine we found to be affordable. They are more affordable now, but I haven’t seen this brand in a while. Quisinart and Hamilton Beach still make a personal size machine.
The upper portion is the container for the sorbet or ice cream. You can see by this picture that I pulled PAM’s out of the freezer to take this shot. She and I both keep ours in the freezer at all times (covered with a clean plastic bag), so it’ll be frozen and ready to use at a moment’s notice. Can you tell we use them often?
We do. The little plastic ring you see there is the paddle part that fits down into the mixture to keep it moving while freezing. The lid fits over the ring part and that little “stop” there catches at the right spot to keep it in place while the freezer bowl moves in circles. Kids love watching this machine.
Kids and adults love eating what comes out of the machine. 😉
OK, back to our sorbet. We’ve been letting it run in circles for about 20 minutes. (Yours may have different time settings.)
That should do it.
Doesn’t that look yummy? So refreshing, too. Print the recipe here to make your own Berry Lime Sorbet.
Thank you, Lord, for hot days and cool treats. What a blessing!
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