Any Fruit Sorbet II

A little lemon juice in any puree will heighten the flavor of any non citrus sorbet. Raspberries, mangoes, passion fruit, pears and peaches all have low water content and make good sorbets

• Ready In: 5 mins
• Yields: 4 Cups

Ingredients

• Syrup

• 2  cups sugar
• 1  teaspoon agar-agar
• 2  cups water

• Lemon Sorbet

• 15  ounces lemon juice, fresh
• 2 3⁄4 cups  syrup
• 3⁄4 cup water

• Strawberry Sorbet

• 15  ounces strawberries, cleaned and hulled
• 1⁄3 cup  syrup
• 1⁄4 cup water
• 2  tablespoons lemon juice

• Mango Sorbet

• 15  ounces mangoes, pureed
• 1⁄2 cup  syrup . 5 cup water
• 2  tablespoons lemon juice

• Passion Fruit Sorbet

• 15  ounces passion fruit juice
• 1 1⁄2 cups  syrup

• Raspberry Sorbet

• 15  ounces raspberries
• 1  cup  syrup
• 1⁄2 cup water
• 2  tablespoons lemon juice

Directions

1. Basic Syrup:
2. In medium saucepan combine sugar and agar agar. Add water and bring to a boil over medium high heat, stirring until sugar and agar agar dissolves.
3. Can be made in advance and refrigerated up to 2 days in and airtight containter.
4. Makes 2 cups.
5. Lemon Sorbet:
6. Combine, refrigerate 4 hours and freeze in ice cream machine.
7. Stawberry Sorbet:
8. Blend or process until smooth. Strain (or not). Cover and refrigerate 4 hours. Freeze in ice cream machine.
9. Mango Sorbet:
10. Combine, refrigerate 4 hours and freeze in ice cream machine.
11. Passion Fruit Sorbet:
12. Combine, refrigerate 4 hours and freeze in ice cream machine.
13. Raspberry Sorbet:
14. Blend or process until smooth. Strain (or not). Cover and refrigerate 4 hours. Freeze in ice cream machine.