Chris Funk, today’s guest contributor, has been experimenting with sorbets for a while. A great home cook, Chris is also known for his pretzel buns. Today, he’s sharing his simple sorbet recipe, which is perfect for seasonal berries, stone fruit, apples, and pears.
I’ve mainly started making sorbets because it was a healthier alternative than a full heavy cream or a half and half ice cream. So it started with a strawberry sorbet: a delicious base mix, but a pain to make due to the seeds!
Then I moved onto raspberry, then peach, and now pear. Pears are just coming in here in southwest Ohio, and we have some really great ones grown locally. Any favorite fruit will work, you just sometimes have to take the juiciness of the fruit into consideration when you’re making the sorbet. This is especially important if you decide to use a frozen fruit for the sorbet. You’ll have to thaw and drain it before moving on with the recipe.