Fresh Fruit Sorbets

Les sorbets de fruits frais

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Preparation info

  • Difficulty

    Easy

  • For

    two to three

    people

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Ingredients

Equipment necessary for the making of sorbets

  • 1 liquidiser, food-processor or mouli-légumes with a fine blade
  • 1 fine nylon sieve or strainer
  • 1 lemon squeezer
  • 1 whisk

Method

Fresh fruit sorbets make one of the very best of desserts, but they must always reveal the essential flavour of the fruit they are made of and be absolutely pure and natural. Made with nothing more complicated than sugar and the finest fresh fruit, they are inexpensive to make and extremely easy.

Obviously a sorbetière or ice-cream machine is essential if you want to be really successful. There are several small reasonably priced domestic machines on the market.

Most fruits lend themselves to the making of sorbets. I have given several examples in the following pages. Ideally, to disclose the true character and juiciness of the fruit, sorbets should be eaten soon after they are made.