Thanks to that great Taste of Hawaii book I have mentioned in a couple recent blogs, I now have a great sorbet recipe! In the book (and as we made it at home), the flavor is guava, provided by guava juice.
I've been quite inspired by this recipe and believe it would translate well to any sort of fruit juice you see fit to make into sorbet! Simple and delicious!
We made the base syrup, then combined it with a bit of water, then froze the mixture using our Kitchenaid Mixer Ice Cream Maker Attachment. To be honest, if you have a Kitchenaid, you should really invest in one of these attachments. We have made some delicious frozen treats with it, including Bailey's ice cream, peanut butter ice cream, and this nice, light sorbet. While we don't use it every day, or even every month for that matter, it really churns out some good stuff. I think we will use it a lot this summer, hopefully to concoct some off-the-wall flavors.
At any rate, I hope you find the recipe to be enjoyable! As an alternative to an ice cream maker, you can probably freeze the base syrup in a basic loaf pan, or even an ice cube tray for individual servings. I also have visions of using this sorbet as an alternative to ice cubes in cocktails, quite possibly influenced by the scoops of sherbet that float in this punch my grandma makes (it is delicious!).
Also, please excuse the awful photo I took of the sorbet...it's hard to photograph!!
Basic Fruit Sorbet
-1 cup sugar
-1-1/2 cups water
-1 cup your choice of juice (we used guava)
In coated saucepan (non-reactive), combine sugar with half of the water and bring to boil.
Let cool, then mix juice with the rest of the water and add to sugar syrup.
Pour into ice cream maker (and follow freezing directions), or into loaf pan/ice cube trays.
When frozen, scoop out and enjoy!