morsels45

morsels45 said

Sorbet

Fruit and sugar and nothing else. Sharper than ice cream.

Sorbet
Photo: star5112, CC BY-SA 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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Free, no sign-up, and an answer in about twenty seconds.

How to make sorbet

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

With a machine

30 minutes · serves 4 · Easy

What you need

  • 600g ripe fruit, or 500ml juice
  • 150g sugar
  • 150ml water
  • 1 tbsp lemon juice

What you do

  1. 1Boil the sugar and water for 2 minutes to a syrup, then cool it completely.
  2. 2Blend with the fruit and lemon, then sieve if it has seeds or skin.
  3. 3Chill until properly cold — a warm mix churns to slush.
  4. 4Churn 25 minutes, then freeze an hour to firm up.

Without one

15 minutes · serves 4 · Very easy

What you need

  • 500g frozen fruit
  • 80g icing sugar
  • 1 lemon
  • 2 tbsp water

What you do

  1. 1Blitz the frozen fruit with the sugar, lemon and water in a food processor. Stop and scrape twice.
  2. 2It will look like sand, then suddenly turn smooth. That moment is the sorbet.
  3. 3Eat immediately, or freeze 30 minutes for a firmer scoop.