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  • Writer's pictureAmanda Davis

4th of July Sorbets

I don’t have the best pictures of these in the world because by the time I realized that I didn’t have any, they had started to melt during our 4th of July party.  Overall, people really liked the blueberry and pineapple.  They didn’t like the watermelon at all and the other two were given mediocre reviews.  I ended up tossing a lot of it because it was taking up too much room in the freezer.  I think next year, I might just make the pineapple and forget the rest of them. 

Peach Sorbet (From

Ingredients 1/2 c. water 3 T. Sugar 2 T. lemon juice 4 medium ripe peaches, peeled and sliced

Preparation In a saucepan, combine the water, sugar and lemon juice.  Cook and stir over medium heat until sugar is dissolved.  Cool slightly; transfer to a food processor.

Add the peaches, cover and process until smooth.  Place in freezer-safe bowl and cover.  Freeze until hardened.

Pineapple Sorbet (From Cooking Light)

Ingredients 1 small pineapple, peeled and cored 2 T. fresh lemon juice 1 c. plus 2 T sugar

Preparation Cut pineapple into 2-inch pieces.  Place pineapple and lemon juice in a food processor; process until smooth.  Add sugar; process 1 minute or until sugar dissolves.

Place in freezer-safe bowl and cover.  Freeze until hardened.

Blueberry Sorbet (From

Ingredients 8 cups fresh blueberries 1/2 c. water 1 T. lemon juice 2/3 c. granulated sugar 1 T. vodka

Preparation Process the blueberries in a food processor with water and lemon juice until smooth.  Transfer the berries to a large saucepan and stir in the sugar.  Bring the berry mixture just to a boil and immediately remove it from the heat.  Allow berries to cool at room temperature for 5 minutes, and then press them through a fine mesh sieve.  Discard the berry solids and mix the puree with the vodka.  Allow the mixture to cool and then freeze it.

Strawberry Sorbet (From

Ingredients 2/3 c. water 2/3 c. white sugar 2 pounds fresh or frozen strawberries 2 T. lemon juice


Place the sugar and water in a small saucepan, over low heat, and stir until the sugar is completely dissolved (about 3-5 minutes). Boil the mixture for one minute then remove from heat. Pour the sugar syrup into a heatproof container, and place in the refrigerator until completely chilled (about an hour or so).

Meanwhile, thaw the strawberries and then place the thawed strawberries in a food processor and process until the strawberries are pureed. Transfer to a large bowl, add the lemon juice and liqueur (if using), and refrigerate until the mixture is thoroughly chilled. (If using fresh strawberries, puree the berries in the food processor, transfer to a large bowl, add the lemon juice and liqueur (if using), and place in the refrigerator until chilled.)

Once the simple syrup and pureed strawberries are completely chilled, combine the simple syrup with the pureed strawberries. Pour the mixture into a 8 inch (20 cm) or 9 inch (23 cm) stainless steel pan (sorbets will freeze faster in stainless steel), cover with plastic wrap, and place in the freezer. When the sorbet is completely frozen (3 to 4 hours), remove from freezer and let stand at room temperature until partially thawed. Transfer the partially thawed sorbet to the food processor, and process to break up the large ice crystals that have formed on the sorbet. (This step is what gives the sorbet its wonderful fluffy texture.) Place the sorbet back into the pan and refreeze for at least three hours, and up to several days.

Watermelon Sorbet (From Rachael Ray)

Ingredients 5 pounds seedless watermelon, cut into small chunks 1/4 c. sugar grated peel of 1 lime pinch salt 1/2 c. light corn syrup


Using a blender, puree the watermelon; you will need 4 cups watermelon puree.

In a large saucepan, bring 1 cup watermelon puree, the sugar and lime peel to a simmer over medium-low heat, stirring until the sugar dissolves; season with the salt. Pour in the remaining 3 cups watermelon puree, then whisk in the corn syrup until incorporated. Pour the watermelon mixture into a 9-inch metal cake pan and freeze until firm, about 4 hours or overnight.

Let the frozen watermelon soften at room temperature for 5 minutes. Using a butter knife, break up the frozen puree into 2-inch pieces. Transfer the pieces to a food processor in batches and pulse until smooth. Store the sorbet in a freezer-safe container for up to 1 week. Let stand for 5 minutes before scooping.

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