First, we are going to make a simple sugar syrup.
Which is equal parts water and sugar
Combine 3/4 cup each water and sugar in a saucepan
And heat until just boiling, or until you can't see anymore crystals of sugar. Measure 1 1/4 cup syrup and place in fridge.
I used half a mango
1 cup frozen strawberries and also a few chunks of frozen raspberry (it doesn't exactly have to be 2 1/2 cups it can be more or less)
Blend the fruit, chilled sugar syrup and lemon juice until smooth. I used a stick blender, but a food processor or even mashing it by hand will work
For the kitchenaid ice cream bowl, you must freeze it for a minimum of 12 hours. You can make this sorbet with any other machine, or you can place it into a container and freeze, stirring every hour.
Attach the plastic thingy at the beater shaft and line it up with the paddle. Lock your frozen bowl in as well
While the mixer is running on speed 1 (stir), pour the mix in. Your mixer must be in motion or else the mix will freeze to the bottom of the bowl.
After 15 min the sorbet will have thickened up. I spun mine for about 20 min. Don't leave it for more than 30 minutes because the bowl will start to thaw.
Pour into a container and place into the freezer for a few hours (this will make a very soft sorbet)
For a firmer sorbet, freeze overnight and take out 5 minutes before serving. Scoop and enjoy!
BONUS! To make a desserty breakfasty thing, place some yoghurt at the bottom of a glass
Add some cereal on top, you can use museli or trail mix or something dry and crunchy
Scoop some sorbet on top
- 0.0c Water
- 0.0c Sugar
- 2.0c Fruit (or more if you prefer)
- 1.0Tbsp Lemon juice