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.
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