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1
Combine the all ingredients, EXCEPT the sugar substitute, in a food processor; process until pureed.
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2
Taste the mixture; if it seems sweet enough to you, proceed to step 3.
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3
If not, add 3 packets.
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4
Repeat until the sweetness is to your liking, then transfer mixture to a 13x9 inch baking dish.
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5
Freeze for one hour.
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6
Break it up every hour with a potato masher, then spread out into a uniform layer.
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7
Repeat three times.
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8
Break the frozen mixture up and place it in a food processor in two batches; process until smooth.
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9
Transfer the sorbet to a plastic storage container; seal tightly, and freeze until ready to serve.
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10
This recipe works for many tropical and fleshy fruits, such as peaches, mangoes, papaya, etc.
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11
Firmer fruits, like apples and pears, should be cooked first to get a softer texture more amenable to sorbets.
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12
Fruits like lemons, oranges, plums and watermelons are better made into granitas.
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13
You can use any spirit you like to flavor the sorbet, but make sure it matches well with the fruits you choose.
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14
Also, the first four fluids come to 1/2 cup.
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15
The optimal amount of alcohol to use is 312/ABV teaspoons.
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16
Peach vodka is 35% ABV, so that comes to approximately 9 teaspoons or 3 tablespoons.
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17
Add other non-alcoholic liquid flavorants as desired until you reach 1/2 cup.
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18
In the end, the sorbet will have < 1% ABV.
