Soft-fruit sorbet from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 964) by Mark Bittman

  • lemons
  • superfine sugar
  • soft fruit of your choice
  • EYB Comments

    Can substitute sugar syrup for superfine sugar. See recipe for variations and soft fruit suggestions. Requires an ice cream maker.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sugar syrup for superfine sugar. See recipe for variations and soft fruit suggestions. Requires an ice cream maker.

  • sturlington on June 23, 2013

    Great recipe, very adaptable, and a nice alternative to ice cream, especially when fruit is in season. I made this with peaches and added some half-and-half using the ice milk variation to create a light and delicious "peaches and cream" dessert.

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