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Recipe courtesy of Alton Brown
Recipe courtesy of Alton Brown
Watch how to make this recipe.
Summer Sorbet
Getting reviews...
- Level: Easy
- Total: 10 hr 30 min
- Prep: 30 min
- Inactive: 10 hr
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 99
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 12 mg
- Level: Easy
- Total: 10 hr 30 min
- Prep: 30 min
- Inactive: 10 hr
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 99
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 12 mg
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
