Ingredients
Honeydew Sorbet
1-1/2 Lbs. Honeydew Melon, peeled – cut into chunks and frozen
1/2 Cup Granulated Sugar (1/4 Cup honey can be substituted)
1/4 Cup Water
1 Tbs. Vodka (Optional) (This helps the sorbet stay soft and keeps it from getting icy)
Pineapple Sorbet
1-1/2 Lbs. Pineapple, peeled – cut into chunks and frozen
1/2 Cup Granulated Sugar (1/4 Cup honey can be substituted)
1/4 Cup Water
1 Tbs. Vodka (Optional) (This helps the sorbet stay soft and keeps it from getting icy)
Strawberry Sorbet
1-1/2 Lbs. Strawberies, cored, cut and frozen
1/2 Cup Granulated Sugar (1/4 Cup honey can be substituted)
1/4 Cup Water
1 Tbs. Vodka (Optional) (This helps the sorbet stay soft and keeps it from getting icy)
Peach Sorbet
1-1/2 Lbs. Peaches
1/2 Cup Granulated Sugar (1/4 Cup honey can be substituted)
1/4 Cup Water
1 Tbs. Vodka (Optional) (This helps the sorbet stay soft and keeps it from getting icy)
Directions
Cut up whole fruits into 1/2″-1″ pieces. Place each fruit on a parchment paper lined sheet pan, evenly spaced, in a single layer. Place in freezer for 1-2 hours or until frozen. Store frozen fruit in resealable plastic freezer bags.
To make each sorbet, place 1-1/2 Lbs. frozen fruit into the bowl of a food processor. Add sugar, water and vodka, if using. Pulse fruit, in short bursts, until a smooth paste is formed. Transfer sorbet into a loaf pan and cover tightly with plastic. Place in freezer for 2-3 hours to firm up before serving.
Source : allrecipes.com