Quick Fruit Sorbet

To make each type of sorbet, place the frozen fruit, honey or maple syrup, lime or lemon juice, salt and mint leaves (for the red sorbet) in a Vitamix blender. Close the lid and set the wand in place. Turn on the Vitamix, starting on the lowest speed and increasing the speed to high. Vigorously use the wand and mix by pressing the fruit together against the blade until blended, about 5 minutes. Add a few tablespoons of water if needed to loosen the sorbet.

Using a rubber spatula, quickly transfer the sorbet to a large bowl. Use an ice cream scoop to scoop the sorbet into bowls. To store the sorbet, transfer to a parchment-lined loaf pan and cover with parchment paper; freeze for up to 3 days. Remove from the freezer and let the sorbet stand for 5 minutes before scooping. Each recipe makes about 2 cups (16 fl. oz./500 ml); serves 2.

Test Kitchen Tips:

1. This recipe works best if you buy fresh fruit and freeze it yourself so you can control how it is cut. Alternatively, purchase pre-frozen fruit at the grocery store.

2. If you’re using larger pieces of fruit, be sure to cut them in half or into quarters before freezing. Whether using fresh or pre-frozen fruit, arrange the pieces in a single layer on a baking sheet and place in the freezer for 1 hour. This will help to prevent the pieces from sticking together after you place them in freezer bags. Then store the bags in the freezer until ready to use.

3. You will need a strong ice crushing blender with a wand, which is why we use the Vitamix. You really have to put pressure on the wand when making sorbet, although you can add a few tablespoons of water to loosen up the mixture if needed. Alternatively, let the fruit mixture stand for 5 minutes to thaw a bit, then blend it again.

4. Seek out local honey; it contains local plant pollens, which can help with allergy immunity and healthy digestion.

For a wellness twist, add your favorite adaptogen or collagen blend along with the other ingredients.

Williams Sonoma Test Kitchen