This has been the most bizarre summer I have seen for a while. It hadn’t stopped snowing in the mountains here in Colorado until about last week. After the snow stopped, a serious heat wave hit and took everyone by surprise. Lucky for me, I was puppy sitting at my parents’ house during this heat wave. This meant access to all of my mom’s cooking appliances, including an ice cream maker. I took full advantage of this and decided to make a nice cold treat for the heat.
It is very important to taste your mixture before making sorbet. The same fruits can have extremely different flavors depending on how ripe they are. If the fruits are very ripe, it is important to add lemon or lime juice to acidify the mixture a bit. I recently also learned a very good tip for sorbet- adding a small amount of liquor to the mixture will keep it from freezing too much and forming ice chunks. It will keep your sorbet nice and smooth. I am very happy with this recipe because I made it using only fruit and light agave nectar- no real sugar! You can use regular granulated sugar or agave nectar, whichever suits your tastes, but both work equally well.
- 1½ cups fresh kiwi fruit
- ½ cup fresh raspberries
- ¼ cup water
- 1½ tbsp vodka
- ½ tbsp lime juice (if needed for acidity)
- ½ to 1¼ cup sugar (or ⅓ to 1 cup agave nectar)
- Puree the fruit in a blender until smooth, add up to ¼ cup water if needed to thin.
- Add the vodka to the mixture and taste for acidity, add lime juice if necessary.
- Stir in the sugar (or agave nectar) until dissolved, starting with ½ cup and adding more as needed (starting with ⅓ cup if using agave).
- Freeze in an ice cream maker until thickened (about 20-30 minutes).
- Transfer to the freezer and let firm up before serving.
Join the Sweets For A Saturday link up party for more sweet ideas!