The sorbet recipe almost at the very end of the The Splendid Table's How to Eat Supper has been on my mind since I received and read the book at Christmas. When it warmed up, I invested in some frozen fruit from Aldi and added the Sorbet to my menu for the week. I whirred the fruit, sugar, and lime in my mini food processor and transferred it to the blender because it didn't appear to be working. Then, I transferred it back to my mini processor with eventual success. But the audience at the table did not give it rave reviews. I was saddened, but not completely disheartened.
A few days later, I was off work and Paul was gone to work. I decided that sorbet really is a great way to cool off in the summer and to get a full serving (or two) of fruit into my diet. This time, I was out of limes, but used 1/4 cup water instead. And in a fit of inspiration, I ran out the back door after a good rain and harvested one entire branch of spearmint from my herb garden. I put the bottom leaves in with the mini processor after the fruit was mostly blended and saved the top of the stem for garnish. The mini processor worked much better the second time around. Perhaps the first time I was trying to make enough for three and filled the container too much. This time, everything went perfectly. I loved it! I always have a collection of some variety of frozen fruit in my freezer. I hope to have many opportunities over the coming season to experiment with my food processor and the icy treats it can provide.
Cost to make All-Fruit Sorbet
- $0.90 Frozen Fiesta Fruit (Aldi)
- $0.05 Brown Sugar (Costco)
- $0.05 Lime (Costco)
- Free Water (Or too minimal to calculate)
- Free Mint (From our herb garden)
- $1.00 Total per serving (or two, depending on how hungry you are)
I know a soft serve cone from McDonald's costs the same price, but I don't think it tastes better, and I know it isn't healthier. Moreover, if I was out and had to drive to McDonald's, that would add to the price, too. And truthfully, for a smaller dessert for a meal instead of the majority of a luncheon, this recipe could be shrunk and calculated less per person.
