CookEat Recipe
Tutti-Frutti Sorbet
A mixed apricot, raspberry and redcurrant sorbet with finely diced candied citron.
Method
Steps
Step 1
Gather the ingredients: 100 g ripe apricots, weighed with stones; 100 g raspberries; 100 g redcurrants, stalks removed; 200 g caster sugar; 20 g candied citron peel, finely diced; 500 ml water.
Step 2
Wash and sort the fresh fruit. Remove and discard the apricot stones. Press the apricot flesh, raspberries and redcurrants through a fine sieve to remove tough skin and seeds.
Step 3
Boil the sugar and water for 10 minutes. Cool the syrup promptly and mix it with the strained fruit pulp. Stir in the finely diced candied citron. Cool promptly over an ice-water bath, keeping water out of the food, and refrigerate within 2 hours. Cover and chill at 4°C or colder until thoroughly cold, about 2–3 hours. Churn in an ice-cream maker according to its instructions, usually 20–30 minutes, dividing into batches if needed for the machine’s capacity. Transfer to a covered freezer-safe container and freeze at −18°C for about 2–3 hours until scoopable. Serve promptly and keep the rest frozen without letting it melt.
Step 4
Peach variation: replace the 100 g whole apricots with 100 g very ripe melting-flesh peach, weighed with its stone. Stone, sieve and combine with the same raspberries, redcurrants, syrup and candied citron, then chill, churn and freeze as above.
Step 5
Strawberry variation: replace the 100 g redcurrants with 100 g hulled ripe strawberries. Sieve with the apricot and raspberry, then use the same syrup, candied citron and chilling, churning and freezing method. The peach and strawberry substitutions can also be combined at these same weights.
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