The story behind this homemade sorbet is fresh in my memory because:
a) it's short, and
b) it literally just happened twenty minutes ago.
My daughter was coming into the house, after playing outside for a while, and she banged her top lip on the metal door, giving it a little scrape and making it swell up. So, I told her I'd make her something cold to help the swelling go down. I thought I would whip up a smoothie real quick, but my blender was in the dishwasher getting hosed down. However, my food processor was clean and available! So, I swirled together a bunch of stuff that I found in my freezer and fridge and made a sorbet, not certain how it was going to turn out. But you know what? IT WAS DELICIOUS! I thought I'd hop onto the blog and share it with you guys before I forgot what I put in it - it's perfect for a cooling spring and summer pick-me-up. I put the leftover sorbet in popsicle molds. Can't wait to try those too!
This makes a lot, so halve the amounts if you don't want more sorbet than two to four people can eat in one sitting. Also, I'm just kind of memory-eyeballing the amounts here. I did not measure this. I just tossed stuff into the food processor and hoped for the best. It's just how I like to live my life.
1 cup frozen pineapple chunks
1 cup frozen peach slices
1 cup frozen nectarine slices
1 cup frozen strawberries
1 cup frozen mango chunks
1 cup ruby red grapefruit juice
3 tablespoons agave or maple syrup, or more to taste
1/2 - 1 cup non-dairy milk, to taste
- Put everything except the milk into a large (I think mine is a 4-quart) food processor and start spinning on high. Gradually drizzle in the milk, just a few tablespoons at a time, to thin out the mixture to your desired consistency.
- Serve it up and enjoy!