For the last three years my food processor, dating from the Nixon administration (as evidenced by its orange and fake-wood-grain color scheme), would emit alarming electrical odors and worrisome grinding noises whenever I used it. I was understandably thrilled when a brand new one arrived on my doorstep, courtesy of my in-laws. My first order of business was to use it to make something delicious, and sorbet was the perfect choice.
I've been making this recipe since I first used it for a high school International Foods class. The ingredients are extremely simple:
- 2 cups frozen fruit
- 3 tbs confectioner's sugar
- 1 egg white
My husband had never had it before, so I decided to make two different flavors for him. I rooted through the freezer and found a frozen banana and a bag of pineapple chunks leftover from one of our Bountiful Baskets weeks. Pineapple-banana sounded tasty for the first flavor, and a bag of frozen strawberries decided me on the second.
First, let the fruit thaw for around 15 minutes; it should be softened, but still frozen. Next, put the fruit and sugar together into a food processor. The original recipe also had you optionally add a couple of tablespoons of kirsch (a type of liquor); I've never used it, so I can't testify to how it would affect the flavor. My guess would be that it would help keep the sorbet from freezing hard, which can be something of a problem. Feel free to try it out, and let me know how it works! Blend the fruit and sugar together until it is smooth but still icy.
Put the fruit in the fridge (you can leave it in the processor bowl) and beat the egg white to stiff peaks in a medium size mixing bowl. Once the whites are done, get out the fruit puree and gently fold it into the whites, taking care to incorporate it fully without overmixing or deflating the whites.
Once the sorbet is completely mixed, spoon it into a freezer-safe container, making sure to smooth out the top. Cover, and freeze for at least one hour; depending on the type of container you've used (i.e. its shape and material) you may need to freeze it longer.
Because this recipe uses raw eggs, and no stabilizers, make sure you eat the sorbet within a few days. It's better to make smaller batches more frequently, rather than one big batch. Both flavors turned out well, though my husband and I both found the pineapple one to be the most delicious. The flavors of the fruit get muted a bit by the egg and the cold, so more intensely-flavored fruits yield more flavorful sorbet. I've made this using frozen raspberries before, and it's very tasty. Enjoy!
