This method for making sorbet can be used to make sorbet from many different types of ripe seasonal fruit. Peaches, strawberries, blueberries and bananas to name a few. The addition of chia oil not only bolsters the nutrients in this sorbet, it lends a silky mouthfeel and adds a background nuttiness. Anytime you have a bunch of fruit that risks going to waste, simply peel or rinse and slice or dice it. For every 3 cups of fruit squeeze over the juice of 1 orange and 1 lemon or lime. Freeze flat in a freezer bag. Then, whenever you are ready. Process with chia oil as directed below.
Servings: 6
Author: Chef Dean Rucker, James Beard Nominee and a Food Network's Chopped! Champion
1tablespoonhoneyoptional—depending on desired sweetness and taste of fresh fruit which can vary
1.5teaspoonsChia seedsfor garnish
Instructions
In a shallow non-reactive dish (or a large resealable bag), stir together the pineapple, mango and orange juice. Cover and place in the freezer for 3-6 hours until frozen solid. (If using the bag option, flatten so the fruit and juice is spread out and about 3/4 to 1 inch thick. It will freeze quicker and be easier to break up and process.)
When the mixture is frozen, remove it from the freezer and let it stand at room temperature for 10 minutes.
With a large metal spoon (or bending with hands if using the bag), break the frozen fruit into smaller pieces. Transfer the mixture into the work bowl of a food processor. Add SOW Chia Oil over the fruit. Process until smooth and creamy, about 5 minutes, scraping down the sides of the bowl occasionally.
Scoop into dishes and sprinkle about ¼ tsp of chia seeds over each serving and Enjoy!
Notes
Serve immediately or place back in the freezer for up to 1 hour before serving. The sorbet will freeze solid again but it can simply be processed again until creamy before serving.