Sorbet Frenzy

Friends would know that I will never eat any type of ice cream that is fruit-based, with strawberries being the only exception.  I don't know why, or how to explain it at all, but I seem to have a very strong distaste for pairing ice cream with fruits (with the exception of strawberries).  Until now. 

Clockwise from right - Orange, Strawberry, Green Apple and Blackberry

I am now ready to embrace that sorbet is the new ice cream.  I am completely enamored with this fruitty ices.  It is such a refreshing change from its creamy counterpart.  And lighter on the calories too.  I hope.

Such is my newfound passion for the sorbet, I've gone completely nuts and churned out four flavours over the last two days.  Blackberry, strawberry, orange and green apple, to be exact.  I made sure that the colours did not overlapped :).  I was a little disappointed with the colour of the apple sorbet though - but it's my fault really, I didn't work fast enough and it turned brown.

You will need:

Blackberry Sorbet
1 cup water
1 1/4 cup granulated white sugar
454 g blackberries
2 tbsp lemon juice

Strawberry Sorbet
1/3 cup water
1/3 cup granulated white sugar
454 g strawberries
1 tbsp lemon juice

Orange Sorbet
1 cup freshly squeeze orange juice
1/4 cup granulated white sugar

Green Apple Sorbet
1 cup freshly pressed apple juice
1 tbsp fresh lemon juice

1/4 cup granulated white sugar

Pinch of salt

Preparation:

Blackberry & Strawberry Sorbet
Bring water to a boil in a small saucepan.  Remove from heat, and stir in the sugar until completely dissolved.  Pout sugar syrup into a heatproof container, cover and place in the refridgeration until completely chilled.

Place blackberries/strawberries in a blender and process until pureed.  Add puree to chilled syrup and strain mixture to remove seeds.  Add lemon juice, and cover and refridgerate until mixture is thoroughly chilled.

Place mixture into ice cream maker, and process according to the manufacturer's instructions.  Once done, transfer to chilled container and store in freezer.

Orange & Green Apple Sorbet
Juice the oranges / apples. Sieve to remove pips, then measure the amount of juice required.  For the apple juice, add in lemon juice and pinch of salt.

Put the sugar in a small, non-reactive saucepan. Add just enough juice to saturate it very well. Heat, stirring frequently, until the sugar is completely dissolved. Stir the sugar back into the reserved juice.

Place mixture into ice cream maker, and process according to the manufacturer's instructions.  Once done, transfer to chilled container and store in freezer.

(Recipes adapted from http://www.joyofbaking.com/ and www.davidlebovitz.com)

P/S:  Sorry for the melted pictures.  My little Missy interrupted midway, and demanded for her sorbet.