Fruit sorbet

     Use the following ratios for these suggested flavor variations:

     * To make strawberry sorbet, you’ll need 5 cups chopped strawberries (1 1/3 pounds), 1/4 cup plus 2 tablespoons water, and 1 1/4 cups simple syrup (see recipe below).

     * To make raspberry sorbet, you’ll need 6 cups chopped raspberries (1 2/3 pounds), 1/2 cup plus 4 tablespoons water, and 1 3/4 cups simple syrup.

     * To make lemon sorbet, you’ll need 8 lemons (about 1 1/2 pounds) and 1 1/2 cups simple syrup. When making lemon sorbet, you can skip step one; lemons can be squeezed by hand or with a citrus reamer, discarding seeds.

     (All liquids should be strained into a deep bowl or plastic container as directed in step two. If you’d like, add up to 3 tablespoons of other flavorings, such as liqueur, before adding the simple syrup.)

     Combine the fruit and the water in the bowl of a food processor fitted with the metal blade. Process until fruit is very smooth.

     Pour through a fine mesh strainer set in a deep bowl or a large glass measuring cup. Using a rubber spatula, gently press down on the mixture to extract as much liquid as possible.

     Don’t press too hard or some of the seeds may be forced through the strainer into the liquid.

     Discard any seeds or pulp that remains in the strainer.

     Transfer strained puree to a deep bowl or plastic storage container.

     Add simple syrup and stir until well combined.

     Cover bowl or container, and refrigerate until completely chilled before using, at least 1 hour.

     Pour mixture into an ice-cream maker and freeze according to manufacturer’s instructions.

     Transfer sorbet to a large airtight container, and place in freezer; let sit at least 2 hours or overnight before serving. Makes about 1 quart

     

     Simple Syrup

     

     You can make any amount of simple syrup, provided you use equal parts sugar and water.

     

     6 cups sugar

     6 cups water

     

     Prepare an ice bath. In a large saucepan, combine sugar and water; bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar has completely dissolved, about 10 minutes.

     Transfer to a large bowl set over the ice bath. Let stand, stirring occasionally, until syrup is well chilled. Use immediately, or transfer to an airtight container and refrigerate for up to two months.

     Makes about 2 quarts.