Sorbets are traditionally made with sugar, but the exchange of sugar for juice, fruit purees, or juice concentrates does not diminish the quality. As a matter of fact, freezing decreases the intensity of sugar's sweetening quality. Of course, you could just mix up a batch of sorbet, put it in the freezer and let it go, but the consistency and the texture could be uneven. At that point allow sorbet to freeze all the way. We hope that your sorbet-making will be an excellent experience every time.
Sorbets are a sweet, cool, colorful addition to summer menus.
This shimmery dessert is a great change of pace after a spicy meal. Bright in color, high in fiber and potassium, smooth and luscious serve this as a dessert with fresh, sliced seasonal fruit or instead of a salad with a spicy meal. You'll need an ice cream maker for this one. Add concentrate and syrup and blend again until very smooth. Pour into a large, nonreactive bowl and refrigerate for one hour.