Fresh Fruit Sherbets
|Fresh fruit||1 Kilogram (Strawberries, Plums, Peaches, Nectarines, Apricots)|
|Lemon juice||1 Tablespoon|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Water||1⁄2 Cup (8 tbs)|
If using strawberries, wash and hull. Drop stone fruit into boiling water, leave for 5 minutes, then drain and remove stones. (Slip skins off peaches, but there is no need to peel plums, nectarines or apricots.) Puree the fruit in a blender, or push through a sieve, and combine with fruit juices. Chill. Place sugar and water in a saucepan, stir over low heat until sugar dissolves, then boil for 2 minutes. Cool and chill. Combine fruit and syrup, spoon into container of ice cream machine and process as directed. Transfer to a mould or tray, cover with foil, and leave in the freezer for 2 hours to ripen. Sherbet will keep for 1 to 2 days, but is really at its best if eaten within 6 hours. Serves 6.
Note: If you do not have an ice cream machine, proceed as follows: Pour the mixture into ice-cube trays and freeze uncovered until mushy. Turn into a chilled mixing basin and beat until light and thick. Whip 2 egg whites to a stiff snow and combine lightly but thoroughly with the mixture. Return to the trays, cover with foil, and freeze for several hours until firm.