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Best Sorbet Recipes

Sorbet
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Here’s how to make sorbet! Use this master sorbet recipe for a frosty, irresistible frozen dessert with a variety of different fruits.

Ingredients

Scale

For strawberry sorbet

  • 1 pound strawberries, hulled
  • 1/2 cup granulated sugar
  • 1 1/2 tablespoons lime juice
  • 1 pinch kosher salt
  • ½ cup ice

For raspberry sorbet

  • 1 pound (4 cups) fresh raspberries
  • ¾ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 pinch kosher salt
  • ½ cup ice

For pineapple or peach sorbet

  • 6 cups fresh pineapple, peeled and chopped (2 pounds) or 6 cups sliced peaches (peeled or unpeeled)
  • 1 cup granulated sugar
  • 4 tablespoons lime juice
  • 1 cup ice
  • 1 pinch kosher salt

For lemon or lime sorbet

  • 1 cup fresh squeezed lemon or lime juice
  • 1 ½ teaspoons lemon or lime zest
  • 1 cup granulated sugar
  • 1 cup warm water
  • 1 cup ice

Instructions

  1. Place all ingredients in a food processor or high-powered blender and puree until smooth. (To make ahead, you can refrigerate at this point until you want to churn, up to 2 days.)
  2. Pour the mixture into an ice cream maker and freeze for 20 to 25 minutes. The texture will be very frosty and creamy at this point (unless it is Lemon or Lime Sorbet, which you should place in the freeze for 2 hours in a parchment-lined container). Serve immediately. Or, line a container with parchment paper and freeze up to 2 hours day of. Store in a parchment lined sealed container for up to 1 week; allow to come to room temperature for about 20 to 30 minutes before scooping.

Find it online: https://www.acouplecooks.com/sorbet/