In case it hasn't been clear from previous posts how much I like the refreshing nature of sorbets, and how easy they are to make:
Lemon balm sorbet by local SEEDS/DIG teenagers a hit at Farm to Fork
References:
These teenagers grew the herbs for their sorbet and made it themselves. How's that for local food? And it impressed the Farm to Fork folks, who are mostly local farmers, restaurateurs, and food workers. I think that's pretty cool.
If you like ices, sorbets, granitas, &c, I'd also suggest digging up a copy of
It's out of print, but worth the effort, even if for no reason other than his article called "Fruit Ices, Cold and Calculated." Its several pages of simple tables should get you started on making ices from most any common fruit, and some other foods like coffee and wine. You want Chapter 10. :) The tables are easy, and allow you to pick a fruit, then look up how much sugar you need for the type of ice you want. McGee may also recommend a little lemon juice, if you want, to balance out the sweetness from the sugar you'll need to get the texture of ice you desire.
For your extra credit project, I can add one piece of advice to McGee's wisdom: substitute about 25% plain corn syrup by volume -- less, if you like -- for his sugar recommendations in the softer ices like sorbets. The corn syrup will improve texture by making the ice crystals smaller, while also making it slightly less sweet. There aren't many good culinary reasons for keeping a bottle of Karo syrup in your pantry, besides making pecan pie and perhaps sweetening mixed drinks: putting it in sorbets is a nice extension to your culinary repertoire. (By the way, I believe I stole this piece of advice from Ben & Jerry's Homemade Ice Cream & Dessert Book.)
Now, go to the farmers' market, a fruit stand, or a local grocery store. Buy the best, cheapest fruit they have in season. Go home and make some sorbet. You'll need an ice cream freezer -- 20 years ago, mine cost me about $20. You may also want a blender for some stuff. And enjoy. :)
Did I ever post about that blackberry sorbet I made last year? Hmmm....
Edit: By the way, I'd forgotten that Varmint has been making really cool ice pops at home. I never got myself to buy any molds, but I always wanted to give that a whirl.
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