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 14-ounce bag frozen peaches, or other fruit, or 4 1/2 to 5 cups home-frozen fruit chunks

  • 1/8 to 1/4 teaspoon almond extract

  • Pinch salt

  • 3 tablespoons sugar, or to taste

  • Juice of half a small lemon

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.

© 2005 Lynne Rossetto Kasper. All rights reserved.

Lynne Rossetto Kasper
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.