Sorbet made from unusual fruit juices from Russia, Bulgaria, Egypt and other spots. With just three ingredients and a few minutes, dip a spoon into an icy, refreshing sorbet, experiencing the taste of summer from across the world.
What a discovery, like walking into a global orchard of fruit juices imported from across the world. Think exotic, think tropical, think rainbow colors.
Mango. Red grape. Lychee. Sea Buckthorn. Pear. Apricot. Sour Cherry. Rambutan. Mangosteen. Kiwi. Guava.
The international grocery near my home (for St. Louisans, that’s the wonderful Global Foods Market in Kirkwood) keeps shelves of unusual juices imported from Russia, Bulgaria, Egypt and other spots.
For a year now, I’ve turned one fruit juice after another into sorbet just by adding sweetness and a splash of acidity. It’s that simple. A small cold scoopful ends a meal with that burst of sweet that says ‘suficiente’ – enough.
EASY FRUIT SORBET
Time to table: 45 – 90 minutes
Makes 4 cups (easily halved)
- 3 cups fruit juice
- 2/3 cup corn syrup (see TIPS)
- 2 tablespoons lime juice (or lemon juice)
Place all ingredients in an ice cream maker and process until thick, about 30 minutes. If you like soft sorbet, serve immediately; if you prefer firmer sorbet, transfer to the ice cream bowl into freezer for up to an hour. Best served within an hour or two of making (which is why I often make a half batch just before supper) but can be frozen for serving later.
If there’s a Russian, Middle Eastern or Asian grocery in your neighborhood, check for these juices in aseptic juice boxes.
But if you can’t find the juice, I suspect virtually any liquid will work. I’ve made sorbet with coconut milk (excellent) and coffee (something stronger than morning coffee is called for, perhaps a strong espresso). Play around and have a little fun with this! Wouldn’t a spicy tomato juice sorbet be great?
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