© 2005 Lynne Rossetto Kasper. All rights reserved.
This cross between a fruit ice and a sorbet sidesteps the usual sorbet formula of sugar syrup and smoothing out in an ice cream machine. It's crumblier and more rustic than a sorbet, and takes 3 minutes in the food processor.
The whole idea here is how to make even mediocre frozen supermarket fruit taste very fine, and how to make great frozen fruit even better. All you need are my flavor boosters: almond extract, salt and lemon. Almond lifts fruit flavor as does salt and citrus. Consider them insurance policies.
1. Turn fruit into a food processor. Add other ingredients and puree. Taste for sweetness and balance, adding more sugar or extract as needed.
2. Immediately pack into teacups or wine glasses. Top with shavings of fresh ginger, or mint, or whipped cream. Serve very cold.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.