By Zoë François
From Fine Cooking #129, p.66
Love the flavor combinations in the sorbet story from Fine Cooking #129, but don’t have an ice cream machine? No problem. Following this method, you can freeze citrus sorbet bases into granitas (light, flaky shaved ice), and pureed fruit into no-machine sorbets (unchurned, but still smooth and scoopable): Pour the sorbet base into a wide, shallow baking dish; it should be about 1/2 inch deep. Freeze, stirring with a fork every 30 minutes, until so frozen that you can’t stir anymore; freeze until ready to eat. Scrape granitas into bowls, and scoop sorbets.
By the way, you can find all the favorites from Sorbet Your Way in this sorbet recipe slideshow, along with a few other fruity sorbet recipes from Fine Cooking’s archives.