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Fresh fruit sorbet

Have ready a medium bowl filled with water and ice cubes. Combine sugar and water in small saucepan over medium heat and stir until sugar dissolves for about 1 minute. Pour syrup into small heatproof bowl and set bowl in ice bath to chill for about 5 minutes.

Start cooking

Tools

Details

5

Ingredients

5

Steps

Time

7'

Prep

10'

Cooking

17'

Total

Syrup can be made up to 1 week in advance and stored in airtight container in refrigerator.

Ingredients

  • 100 gsugar
  • 125 mlwater
  • 450 gchopped frozen fruit, such as peeled peaches, nectarines, or whole frozen berries
  • 1 teaspoonvanilla extract
  • Amountingredient name
Make it now
  • Step 1

    Have ready a medium bowl filled with water and ice cubes. Combine sugar and water in small saucepan over medium heat and stir until sugar dissolves for about 1 minute. Pour syrup into small heatproof bowl and set bowl in ice bath to chill for about 5 minutes. Syrup can be made up to 1 week in advance and stored in airtight container in refrigerator.

  • Step 2

    Combine fruit, chilled sugar syrup and vanilla in blender jar of the KitchenAid ARTISAN Power Plus Blender. Secure lid and turn dial to Speed 1. Slowly increase speed to Speed 3. Blend, using the Flex Edge tamper to scrape sides of jar, until mixture is completely smooth for about 1 minute. Do not over-blend or sorbet will begin to melt.

  • Step 3

    Serve right away, or transfer to airtight container and freeze until firm for about 2 hours, before serving. Sorbet will keep in freezer for up to 1 week.

  • CHEF’S TIP

    If you are making berry sorbet, for a smoother texture, use the Flex Edge tamper to push the finished sorbet through a medium-mesh sieve, removing the seeds.

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Fresh fruit sorbet

Step 1

Have ready a medium bowl filled with water and ice cubes. Combine sugar and water in small saucepan over medium heat and stir until sugar dissolves for about 1 minute. Pour syrup into small heatproof bowl and set bowl in ice bath to chill for about 5 minutes. Syrup can be made up to 1 week in advance and stored in airtight container in refrigerator.

Step 2

Combine fruit, chilled sugar syrup and vanilla in blender jar of the KitchenAid ARTISAN Power Plus Blender. Secure lid and turn dial to Speed 1. Slowly increase speed to Speed 3. Blend, using the Flex Edge tamper to scrape sides of jar, until mixture is completely smooth for about 1 minute. Do not over-blend or sorbet will begin to melt.

Step 3

Serve right away, or transfer to airtight container and freeze until firm for about 2 hours, before serving. Sorbet will keep in freezer for up to 1 week.

CHEF’S TIP

If you are making berry sorbet, for a smoother texture, use the Flex Edge tamper to push the finished sorbet through a medium-mesh sieve, removing the seeds.

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