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06/04/1999 Archived Entry: "Easiest Ever Fruit Sorbet"

Some of you guys are hot stuff. When I got back from WOR’s midtown radio studios late yesterday afternoon, I already had e-mail asking why Melanie Barnard’s recipes weren’t on my website yet. One of you wrote, only an hour after I got off the air (remember, e-mail is timed and dated), “I want to know why I can’t find recipes you mentioned on your show today.” So demanding.

Let me explain, not that I should have to: For one thing, even in the best and fastest of situations, I don’t even get back to my computer (at home) until an hour after the show. I mean, my feet and the New York subway system don’t move any faster. Secondly, I am a one man show, writing this diary and managing this website myself (among many other things that I do). And, remember, you are getting the service for free, although it costs me plenty to provide it. Free means you should have patience. Someone is doing you a service. You’re supposed to be appreciative, not demanding.

That off my chest, Melanie’s wonderfully innovative, quick and delicious desserts can be found in her cookbook Short & Sweet: Sophisticated Desserts in No Time at All. In yesterday’s diary I gave her Pine Nut and Rosemary Shortbread. Today, it’s her clever sorbet recipe that everyone is clamoring for. Her roasted strawberry recipe is on her Amazon.com page, which you can turn to by clicking on the name of her book in this paragraph.

Easiest Ever Fruit Sorbet

Melanie’s favorite flavors are apricots with Amaretto and figs with either Marsala or Sambuca. Use your imagination.

1 can (15 to 17 ounces) fruit in heavy (not light) syrup
2 teaspoons lemon juice
1 tablespoon liqueur (optional)

Place the unopened can in the freezer for at least 12 hours or until frozen solid. (The fruit can be left frozen for several months.) Submerge the unopened can in hot water for a few seconds to loosen the edges, then open the can and transfer the contents to a food processor, using a kitchen knife to cut it into several chunks. Add the lemon juice and liqueur, if using.

Process pulsing on and off until smooth, 10 to 15 seconds. Scoop the sorbet into balls and serve immediately or refreeze for up to 8 hours before serving.