I’m one of those people who loves to make and eat frozen desserts year round. When the snow starts falling, I start craving shaved ice. Halfway through January, I’ll churn up a batch of coffee gelato.
I’m in love with my ice cream maker, but I know plenty of people don’t own one. Nobody should be denied the crazy happy feelings that come with homemade frozen desserts – this method, which results in two kinds of sorbet without fancy equipment, helps hit the spot.
Start with your favorite sorbet recipe. Mine is lemon sorbet. Pour the sorbet into a shallow pan with a rim and let it freeze. Then drag a fork across it every half hour or so as it chills, scraping up the ice crystals.
Eventually, you’ll end up with a light, fluffy sorbet. The texture is like an Italian ice, crystally but not gritty, absolutely melt in your mouth.
If you prefer a smoother, creamier sorbet, just put some of the “shaved ice” sorbet into a food processor. It’s best if you’ve chilled the bowl and blades in the freezer beforehand, but will work either way.
Process the sorbet until it becomes smooth and holds together.
The two sorbets are quite different, but both are delicious. I like to use the first version as a palate cleanser, and the second version when I’m craving a scoop.