For one thing, if you puree enough fruit to fill your blender, that's pretty much all you need to make sorbet. Next boil 3/4 cup water and 3/4 sugar, stirring until the water has cooled. Combine the pureed fruit with the water/sugar solution and refrigerate for at least an hour, until it has cooled throughout. The final step is to add this to your ice cream maker and follow the directions for your particular machine. Most of them require freezing the mixing bowl overnight. Being an impatient person, I only froze mine for six hours, so my first batch didn't turn out all that well. So far I have tried this with fresh cantaloupe and watermelon. The watermelon sorbet was particularly delicious and refreshing... and cheap. You can use fresh or frozen fruit, in whatever combinations you like. There are some more creative recipes here, here, and here in the Vegetarian Times this month- the avocado recipe looks pretty tasty.
Things I want to try: raspberry-lemon sorbet, substituting agave for sugar, and making ice cream using coconut milk and agave- specifically, mint-chocolate chip ice cream. More to come on that soon.
(Pictures Coming Soon)
"Your Love" - The Outfield