Homemade Sorbet Recipe

Original Post: https://www.evolvingtable.com/sorbet-recipe/

Lime, strawberry, and mango sorbet are easy to make at home.

5 from 3 votes

Homemade Sorbet is a healthy yet super simple recipe that can be made in so many ways. You can either use frozen fruit or fruit juice, mix it with a simple syrup and citrus juice, then freeze in a pan.

Prep Time5

Freezing Time:4

Total Time4 5

Course: Dessert

Cuisine: French

Servings: servings

Author: London Brazil

Ingredients

Sorbet with Frozen Fruit

16 oz. frozen fruit chunks
¼-½ cup agave nectar honey, or simple syrup*
1 Tbsp. lime or lemon juice freshly squeezed
1 tsp. lemon zest or lime
Mint for serving, optional

Sorbet with Fruit Juices

¾ cup sugar*
¾ cup water*
1 ¼ cups juice lemon, lime, or orange
2 tsp. lemon zest
Mint for serving, optional

Instructions

To Make the Sorbet with Frozen Fruit:

Add the frozen fruit, ¼ cup sweetener, juice and zest to a large food processor or blender. Blend for a minute or two, scraping down the sides every 20-30 seconds, or until completely smooth and there are no visible chunks of fruit remaining. Add additional sweetener 1 tablespoon at a time, blending well after each addition, until your desired level of sweetness is reached.
Transfer to a 9x5-inch metal loaf pan and spread it out using a spatula until it’s in an even layer.
Freeze for at least 4 hours or up to overnight. Let sit at room temperature for 1-2 minutes before serving with a sprig of mint, if desired. Enjoy!

To Make the Sorbet with Fruit Juices:

Simple Syrup: Add the sugar and water to a medium-sized saucepan over medium heat. Simmer for 1-2 minutes, whisking occasionally, or until the sugar has dissolved. Remove from the heat and let cool to room temperature before using. You should end up with roughly 1 ¼ cups of simple syrup.
Pour the lemon juice into a 9x5-inch metal loaf pan along with the simple syrup and zest. Whisk until combined and freeze for 3-4 hours, or until mostly firm.
Transfer the mixture to a high speed blender or food processor and blend for 5-10 seconds, or until smooth. Avoid over blending to avoid heating it up too much.
Pour the mixture back into the loaf pan and freeze for another 4 hours or up to overnight. Let sit at room temperature for a couple of minutes before serving with a sprig of mint, if desired.

Video

Notes

For the sorbet with fruit juices: You can also use 1 ¼ cups agave nectar or honey instead of the simple syrup, if desired.

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