Fruit Sorbets as Giulia Cimenti Prepares Them

Name: Fruit Sorbets as Giulia Cimenti Prepares Them (Sorbetti di Frutta alla Cimenti)
Yield: Serves 12 generously
Cuisine: Italian
Ingredients: 4 pounds/1.75 kg fruit; 2 tablespoons/30 ml grappa or other spirit (depending on the fruit used, see notes); 1 teaspoon/5 ml freshly squeezed lemon juice; Cold water with a few ice cubes; Freshly squeezed lemon juice (amounts vary depending on the fruit used); 1½ to 1¾ cups/350 to 375 g sugar (see Note)

Sorbetti di Frutta alla Cimenti

Preparation info

Serves
12
generously

Difficulty
Easy

Appears in

La Terra Fortunata

By Fred Plotkin

Published 2001

About

The procedure for making other fruit sorbets alla Cimenti is very similar to her apple sorbet. Variations occur according to the type of fruit you use.

Ingredients

For the Syrup

1½ to 1¾ cups/350 to 375 g sugar (see Note)
1 teaspoon

Europe
Italy
Dessert
Gluten-free
ice cream
Vegan
Mediterranean

Method

First make the syrup. Combine the sugar, 2 cups/475 ml cold water, and the lemon juice in a saucepan, and gradually bring to a slow boil, stirring continuously. Chill, covered, in the refrigerator either in the pan or in a glass or metal bowl for at least 2 hours. The syrup must be quite cold before you may use it.

When you are ready to prepare the sorbet, take a very large metal or gla