Two absurdly easy, thrillingly tasty recipes for sorbet. I promise they won’t let you down.
CLEMENTINE SORBET
Combine the juice of 16 clementines with 1/2 cup sugar. Mix well. Freeze. Serve, then freak out at the deliciousness.
BLUEBERRY LEMON SORBET
Ingredients
12 oz. frozen blueberries
Juice of 1/2 lemon
1/3 cup sugar
1/2 cup heavy cream
Directions
Combine all ingredients in the bowl of a food processor. Process until they’ve reached a uniform color and consistency–1 to 2 minutes. Freeze to resolidify. Again, freak out at the deliciousness.
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Of the two, I’d say the blueberry lemon is my favorite (though the clementine is a lovely palate cleanser). The blueberry is super variable–you just need (a) your favorite juicy/pulpy fruit or berry, and (b) something to cut the sweetness. Lemon and vanilla are both great options to add some dimension.
Whatever you do, it’s bound to be pretty damn good.
