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The magic of frozen fruit makes it possible to prepare quick, almost instant sorbets (not quite the real thing, but close enough). The upside: no fussing with freezers, no constant stirring, no need to calculate the perfect acidity balance.
Use equal parts fresh and frozen fruit. It’s best to freeze berries in season — I prefer gooseberries, strawberries, raspberries, and blueberries.
Ingredients
- 1 cup frozen strawberries
- 4 large peaches
- sweetener to taste (sugar, honey — even intense ones like chestnut or buckwheat — or agave syrup)
cooking
Peel the peaches if you like (I usually don’t). Cut the fruit and blend until smooth. Adjust sweetness to taste.
Variation ideas:
- apples + frozen blueberries
- apples + carrots + frozen gooseberries
- banana + frozen strawberries
- pineapple + frozen blueberries or blackcurrants
cooking
Peel the peaches if you like (I usually don’t). Cut the fruit and blend until smooth. Adjust sweetness to taste.
Variation ideas:
- apples + frozen blueberries
- apples + carrots + frozen gooseberries
- banana + frozen strawberries
- pineapple + frozen blueberries or blackcurrants
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