The name reflects a fondness for the classic music of Motown. Sorbets are so easy to make with a sorbetière or ice-cream maker that many people fail to do so, as if ease of execution is synonymous with cheating in the kitchen. You can obtain good results using bought frozen fruit pulp, but this will never match the astonishingly heady flavour of fresh berries. My personal favourites are raspberry and blackcurrant.
Only make berry sorbets from fruit that is in season, and only make enough to eat within 24 hours. Do not freeze for another day - this simply misses the point.
Pick over the fruit and juice the lemon.
In a food processor, purée the fruit sugar and lemon juice. Put through a sieve into the sorbetiére and chum till frozen. Scoop into an appropriate freezerproof container and put in the freezer for up to 24 hours, no more.
Remove from the freezer 30 minutes before you want to serve it At the same time put to chill some pretty glasses in which to serve it.
Scoop into balls with a spoon or ice-cream scoop and serve in the chilled glasses.
I once went out after dark to get some mint from the garden of a friend's restaurant to garnish a sorbet The portion was rapidly returned with the message that no matter how authentic, the diner would prefer his sorbet without a caterpillar. So, as a general rule, do not decorate this sorbet with mint leaves.
© 1993 Alastair Little and Richard Whittington estate. All rights reserved.