by Kiku Reidhead
July and August are the hottest months of the year in Provo, so find
fun ways keep cool. There are plenty of places to escape the heat within
an easy 15-minute drive of BYU campus. Take a trip out to Utah Lake
and go for a swim. Or, rent a kayak or raft from BYU's Outdoors
Unlimited and drift down the Provo River. If you'd rather stay in town,
Seven Peaks Water Park or Orem's Scera Park Pool are good options.
Before you head out for your activity, spend some time making delicious
and refreshing fruit sorbet together. It will take about 3 to 4 hours
for the sorbet to completely freeze, so stick it in the freezer while
you're out and then come back to enjoy it! There are many different
kinds of fruit in season during the summer, so let those creative juices
flow and design a flavor all your own.
Homemade Fruit Sorbet
2/3 cup white granulated sugar
2/3 cup water
Boil water. Add sugar and stir until sugar is completely dissolved. Chill while preparing fruit puree.
4 cups prepared* fresh or frozen fruit
juice of half of a small lemon
Place prepared fruit and lemon juice in a blender or food processor.
Blend until smooth. Add cooled simple syrup and blend until combined.
Use an electric ice cream maker and follow manufacturer's instructions,
or just pour into an 8x9 pan, cover with plastic wrap, and place in
freezer. Pull sorbet out of the freezer a few minutes before serving to
partially thaw. Serve and enjoy.
*If using fruit with a skin like peaches, apples, mangoes, etc. peel and
slice before blending for the best texture and flavor. If using frozen
fruit, let thaw before using.
Fruit combination suggestions:
Apricot and mango
Strawberry and banana
Pineapple and banana
Strawberry and mango
Raspberry and peach
Also, try Chef John's Strawberry Sorbet recipe