If, like me, you are guilty of buying too much fruit this time of year, it’s time to make sorbet. Not only is it a terrific way to embrace summer’s abundant produce – it’s also a delightful way to cool off when the temperatures are approaching the 40s.
To take full advantage of this happy moment in time, I’ve developed a no-cook, dump-and-blend sorbet formula that comes together in a flash and requires, depending on the fruit you choose, as little as five minutes of prep time.
