Salvaging Your Over-Ripe Fruit: Making Organic Sorbet

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(c) photo copyright Carrie Boyko

Make Sorbet with Your Over-Ripe Fruit

Once fruit is past the point of eating it as is, there are many ways you can still use it. I recently published a post on 8 ways to salvage your fruit at the Central Florida Green Guide. You can read the article at the link.


Today, I'd like to share with you a 9th and final method of using up your ripened fruit: making sorbet. It's so easy, you won't believe you have not been doing it all your life.

1. Juice the fruit.
2. Strain the juice at least three times to remove as much of the foam that often accumulates from the juicing process.
3. Here's the key to making sorbet easily, and to being able to blend flavors to your liking: Using ice cube trays, pour the juice into the trays. These small portions will fit nicely through your juicer's opening when you prepare your sorbet, and will allow you to alternate flavors if you decide to make, for example, strawberry melon sorbet.
4. When frozen, pop the pieces out and store them in a container that is labeled with the type of juice included. Once it is frozen, the color will change and you may not be able to tell for sure which containers holds which kind of frozen juice.
5. As soon as you have enough frozen juice to serve your group, you're in business. Here's my final tip. Sorbet melts quickly, so be sure to have everything out, except the frozen fruit, and be ready to serve it as it comes out of the juicer. Simply blend the flavors you want by alternating the pieces as you put them into the juicer. It really is that easy.

Happy juicing!

This is my juicer; it is a commercial grade, heavy duty juicer with a 10 year warranty. I love it!:





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