Fruit Sorbets as Giulia Cimenti Prepares Them

Sorbetti di Frutta alla Cimenti

Preparation info
  • Serves


    • Difficulty


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.


For the Syrup

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


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