Three-Color Fresh Fruit Sorbet
A vibrant fresh fruit sorbet made with raspberries, pears, and peaches, garnished with fresh fruit slices.
Ingredients
raspberry
400 g
lemon (can be adjusted as desired)
3
water
4 tbsp
ripe pear
750 g
French Williams pear brandy (can be adjusted as desired)
2 tbsp
ripe peach
625 g
fresh fruit flesh and mint (for garnish)
to taste
granulated sugar (for syrup, can be adjusted as desired)
300 g
water (for syrup)
375 ml
Instructions
1
Prepare Syrup
Add 300 g granulated sugar and 375 ml water to a pot, bring to a boil and cook until the sugar is completely dissolved to make syrup, then set aside.
2
Make Raspberry Sorbet
Wash the raspberries, then blend them in a food processor or juicer into a puree. Add lemon juice and an appropriate amount of syrup to taste, stir well, then pour into an ice cream maker and freeze to make raspberry sorbet.
3
Make Pear Sorbet
Peel, core, and cut the pears into small chunks. Blend into a puree in a food processor, add lemon juice, French Williams pear brandy, and an appropriate amount of syrup to taste, stir well, then pour into an ice cream maker and freeze to make pear sorbet.
4
Make Peach Sorbet
Peel, core, and cut the peaches into small chunks. Blend into a puree in a food processor, add lemon juice and an appropriate amount of syrup to taste, stir well, then pour into an ice cream maker and freeze to make peach sorbet.
5
Serve
Take out the three colored sorbets, scoop into balls or cut into pieces, arrange alternately on a plate. Garnish with fresh fruit flesh and mint, and serve immediately.
