At this time of year, I have one anxious eye on the rapidly maturing fruit on my trees and the other on the results of last year’s over-enthusiastic jam-making which are still clogging up the shelves of my larder. This recipe for super-speedy, supremely simple sorbet helps clear the shelves.
Jam – 330 ml jar
Lemon – 1
Push the jam through a sieve into a bowl; you may find that adding a tablespoon or so of water and mixing it into the jam makes sieving easier. Extract the juice of one lemon and stir it into the jam. Now place this mixture into a measuring jug, and add sufficient cold water to bring it up to 750 ml (or whatever your ice cream maker takes) of sorbet mix. Beat this well with a fork or stick blender to make sure that there are no lumps of fruit pulp in there.
Now pour your mixture into your ice cream maker and follow its instructions. Voilà. No boiling sugar syrup, no plunging bowls of mixture into icy water. Pure simplicity.
© Anne Hanley, 2012