Make-Your-Own Sorbet
rec.food.cooking/Ramone
Makes about 1 1/2 cups (3 or 4 servings)

1/2 cup sugar
1/2 cup water
Fruit of your choice (select from list below)
Citrus juice (from list below)

In a 1 to 2 quart pan, combine sugar and water. Bring to a boil over high heat; boil until mixture is reduced to 1/2 cup (about 5 minutes). Let cool. If made ahead, cover and refrigerate until ready to use. (Sugar syrup keeps indefinitely.)

In a food processor or blender, whirl fruit and citrus juice (if any) until pureed. You should have one cup puree. Mix syrup and fruit puree. Pour into a 9-inch square metal pan. Cover and freeze until almost firm, about 1 hour.

Break frozen fruit mixture into small pieces. Process briefly in a food processor just until smooth and slushy; do not overprocess. (Or, turn mixture into a bowl and beat with an electric mixer.) Wrap airtight and freeze until firm, at least 2 hours, or up to 1 month.

To serve, let sorbet stand at room temperature to soften slightly, then scoop out.

FRUIT - QUANTITY - CITRUS JUICE
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Apricot - 1 1/4 cups peeled, cubed (6 to 8) - 1 1/2 Tbs lemon
Banana - 1 1/4 cups cubed (3 medium) - 1 1/2 Tbs lemon
Berry - 1 1/4 cups - see note
Feijoa - 1 cup pulp (8 to 10 large) - 1 1/2 Tbs lemon
Fig - 1 1/4 cups chopped (6 to 8) - 2 Tbs lemon
Guava - 1 cup pulp (8 to 10) - 1 1/2 Tbs lemon
Kiwi - 1 1/4 cup sliced (4 to 5) - none
Mango - 1 cup peeled, cubed (about 2) - 2 1/2 Tbs orange
Melon - 1 1/4 cup peeled, seeded, cubed - 2 Tbs lemon
Nectarine - 1 1/4 cup peeled, cubed (about 2) - 2 Tbs lemon
Papaya - 1 1/4 cup peeled, seeded, cubed - 2 1/2 Tbs lime
Peach - 1 1/4 cup peeled, seeded, cubed - 2 Tbs lemon
Pear - 1 1/4 cup peeled, cored, cubed - 2 Tbs lemon

Note: for blueberries, add 1 Tbs lemon juice. For all other berries, (strawberries, raspberries, blackberries, etc.) add none.