Take advantage of all the wonderful fresh fruit available right now by making sorbet. If you have an ice cream freezer, it's really easy. Combine pureed fruit with simple syrup (3 cups fruit to 1/2 cup to 3/4 cup syrup is about right, depending on the sweetness of the fruit) and--here's the secret--a tablespoon or two of alcohol. You can use a complimentary liqueur or even some dry or sweet vermouth. (I made peach with dry vermouth, pictured here.) The alcohol will keep your sorbet from becoming grainy or icy. You'll swear it contains dairy, it will be so smooth.
Enjoy!
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