Summertime means stone fruits are in season and at the peak of flavor. Peaches, Nectarines and Plums are all available and delicious. Get them while you can because they'll be gone before you know it.
Making sorbet and ice cream at home is quick and easy and great to do with the kids. Get them involved and don't be afraid to get the kids to try new fruits.
If you don't have an ice cream maker you can pour your puree into a glass baking dish and put it into the freezer. Once frozen you can use a fork to scrape the granita into fine flakes and serve it that way. You can also break it up and give it a quick whir in your food processor just prior to serving. Alternately you can pour it into ice cube trays and give the cubes a twirl in the blender to serve it more soft serve style.
To give your sorbets the creamy profile without dairy, sometimes you might want to use an invert sugar. Corn Syrup is an invert sugar and so is honey. Sorbet makers typically use corn syrup as it serves a dual function: 1) it sweetens without leaving much of its own flavor profile behind 2) it does not allow ice crystals to form so your sorbet stays creamier. Contrary to popular belief, typical corn syrup (Karo) is not bad for you-well to the extent that any type of sugar is not bad for you, Moderation People! We don't use High Fructose Corn Syrup (which is bad for you) in any of our recipes. I used Organic Light Corn Syrup from Trader Joes
It's easy to make your own sorbet and ice cream at home. You can become your own Sorbetto Artisan and know exactly what's going into your ice creams and sorbets. Don't be afraid to mix in some savory ingredients sometimes.