Mucho Sorbets!

So at work this weekend, we discovered we were almost out of sorbet – and the place we order from is a Monday through Friday company. Of course, we discovered this lack of sorbet on Friday night, meaning we had half a container of raspberry sorbet to last us the weekend. 

This led me to offering to bring in my ice cream maker to make sorbet in-house. I did so on Saturday. I also brought some leftover watermelon. So, what did I make? 

Watermelon Lime Sorbet of course! And here’s what I used. 

The juice of 6 Limes

3 Cups Watermelon Puree

1 Cup Simple Syrup

Voila! Just freeze until the correct consistency. (it’s the lighter pink)

 

Now, I let that freeze up. It made about 1 quart total. That was Saturday.

Sunday, I made Peach Basil Sorbet.

3 Cups Simply Syrup

4 Cups Peach Puree (white or yellow)

Infuse 1 handful of Basil into the mixture, by heating it all up to a boil, then removing from heat and letting it come to room temp before freezing.

**Bruise the Basil first, by squeezing it in your hand – it makes the herb more aromatic and helps infuse it. 

It’s the sort of orange colored one!