Sorbetto is best the day it is made, but I'll eat it anytime.
- ~4 cups fresh fruit juice of your choice
- 1 lemon (juice only)
- Simple Syrup (1:1 water and sugar)
Over medium heat combine water and sugar. Whisk often and simmer until all of the sugar is dissolved. Remove from heat and let cool.
This is where things get a bit tricky - how to add sugar syrup while taking into account the sugar content of the fruit you used. I am no expert but will point you to this technique over at Fresh Sliced Fruit Daily. Look toward the bottom of their Tangerine and Grapfruit Sorbetto recipe, hint: it involves a raw egg.
photo credit: Cayenne 07.19.10