Housemade Sorbet Trio Recipe
seasonal flavors, meringue disc
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Ingredients
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Fruit Sorbet Base
Meringue Discs
Method
Fruit Sorbet Base
- 1
Prepare the Fruit
Wash and chop the fresh fruit into small pieces. If using strawberries, hull them first.
- 2
Blend the Fruit
In a blender, combine the chopped fruit, granulated sugar, fresh lemon juice, and water. Blend until smooth.
- 3
Chill the Mixture
Pour the blended fruit mixture into a bowl and refrigerate for about 1 hour to chill.
- 4
Churn the Sorbet
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm.
Meringue Discs
- 5
Preheat the Oven
Preheat your oven to 200°F (93°C). Line a baking sheet with parchment paper.
- 6
Whip the Egg Whites
In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form.
- 7
Add Sugar Gradually
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat until stiff peaks form and the mixture is glossy.
- 8
Add Vanilla Extract
Gently fold in the vanilla extract using a spatula.
- 9
Pipe the Meringue
Transfer the meringue mixture to a piping bag fitted with a round tip. Pipe small discs onto the prepared baking sheet, about 2 inches in diameter.
- 10
Bake the Meringues
Bake in the preheated oven for 1.5 to 2 hours, or until the meringues are dry and can easily be lifted off the parchment paper. Turn off the oven and let the meringues cool inside for an hour.