Recipe courtesy of Alton Brown
Summer Sorbet
Total:
10 hr 30 min
Active:
30 min
Yield:
1 quart
Level:
Easy
Total:
10 hr 30 min
Active:
30 min
Yield:
1 quart
Level:
Easy

Ingredients

Directions

Berries: Rinse, stem and halve large strawberries. Peel the stone fruits, halve, pit, and chop larger specimens into 1/2-inch pieces.

Puree the fruit in a food processor along with the sugar, lemon juice, vodka and salt. Pour into another vessel and refrigerate until the mixture reaches at least 40 degrees F, 4 to 6 hours.

Churn in an ice cream machine according to the manufacturer's instructions until the mixture resembles soft serve ice cream. Freeze for at least 4 hours in an airtight container or until ready to serve

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