Sorbet can be made with 1, 2, or 3 ingredients.

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The BEST is with just one: perfectly ripe, juicy, local fruit.

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Place 4 cups of this ripe/overripe fruit and buzz (blend) in your blender until pureed. Freeze this puree in quart size freezer bags. Place on a flat space in your freezer for better storage.

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When you want to serve it as sorbet, thaw the frozen bag slightly and then re-buzz it in the blender using a plunger or spatula to make sure you are able to puree it all.

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Serve. Yes, that’s it.

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And serving it in especially unique glasses or bowls enhances the whole fruity experience. It makes for a dessert that, combined with the phenomenal flavor, is one your family will never forget.

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Don’t have perfectly ripe fruit? Don’t worry: you just need a few other ingredients.

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GOOD and BETTER sorbet is made with fruit that is good…but perhaps not at the very peak of ripeness.

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To make this sorbet taste wonderful, you follow the exact same instructions — and then you add a sweetener and/or a brightener.

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Sweetener: you can use any natural sweetener — but I find that maple syrup produces a lovely sorbet texture and works the best for my family. My preferred ratio is 4 cups of fruit to 1 cup of sweetener. (Please note that, depending on the fruit, this can produce a very sweet sorbet! Start with a small amount and adjust to your tastes.)

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Brightener: squeezed/juiced citrus serves as a flavor ‘brightener’ if the fruit is less than ripe. In this video, I use about a tablespoon of lemon juice. You may also use orange or lime juice, depending on the fruit in your sorbet.

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Be sure to click on the next section to see specific recipes originally found in the Foodwifery Recipe Box.