| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | California | Desserts, Fruits | 6 | Servings |
INGREDIENTS
| 4 | c | Fresh fruit, see |
| Directions | ||
| 1/2 | c | Fresh orange juice |
| Sugar to taste | ||
| 1 | pn | Salt |
| Mint or fresh fruit, for | ||
| Garnish |
INSTRUCTIONS
For fresh fruit: Use 4 cups of sliced strawberries or peeled peaches, nectarines, kiwi fruit, bananas, papayas, or mangoes. Before freezing, toss peach, nectarine, or banana slices with about 2 tablespoons lemon juice to prevent browning. Spread sliced fruit in one layer on a baking sheet. Freeze, uncovered, until frozen solid. Place frozen fruit and orange juice in a food processor or blender. Process until smooth, stopping to scrape work bowl as necessary. If your machine struggles to process the frozen fruit, let fruit stand 10 to 15 minutes at room temperature to thaw slightly. Depending on the size of your blender or food processor, you may have to process fruit in several batches. Add sugar and salt (amount of sugar will depend on the sweetness of the fruit). Makes 3 to 4 cups (about 6 servings). Timesaver Tip: Sorbets can be made about an hour before serving and held in the freezer. After about an hour, the edges get icy and the mixture must be re-processed. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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