Make a Fruit Sorbet

Sorbet is a middle-eastern dessert made of fresh fruit juice and water that has become a refreshing hot-weather treat in many parts of the world. Whereas ice cream has air whipped into it to create an airy and creamy product, sorbet is simply mixed and frozen, which results in a denser texture and a concentrated taste. Sorbet is not only used as a dessert, it is also used before the main course to cleanse the palate. You can make sorbet at home, with or without an ice cream maker. This article will tell you how to make a fruit sorbet.

Ingredients

  • 2.5 cups (454 grams) desired fresh fruit
  • 1 tablespoon (14.7 milliliters) lemon juice
  • 1/3 cup (80 milliliters) water
  • 1/3 cup (65 grams) granulated white sugar

Steps

  1. Prepare 2.5 cups (454 grams) of fresh fruit. Peel the fruit, if necessary, and then cut it into small chunks.
    • For a tropical sorbet, try mango and banana.
    • For a family treat, try bananas and strawberries or raspberries and peaches.
  2. Spray the fruit with lemon juice to prevent browning.
  3. Puree the fruit in a food processor. You may need to do this in batches, if your food processor is small. Add 1 tbsp. (14.7 ml) of lemon juice to the batches as they go through the food processor so that it will mix thoroughly.
  4. Transfer the batches to a large bowl. Place the bowl in the refrigerator to chill.
  5. Place 1/3 cup (80 ml) water and 1/3 cup (65 grams) granulated white sugar in a saucepan.
  6. Stir until dissolved over low heat. This should take about 4 minutes. Then bring to a boil for a minute and take it off the stove. This is your simple syrup.
  7. Pour the syrup into a heat-safe container and chill in the refrigerator for 30 minutes to an hour, until completely chilled.
  8. Combine the simple syrup and the fruit in the large bowl. Mix thoroughly.
  9. Pour the mixture into a stainless steel pan and cover with plastic wrap.
  10. Chill in the freezer for 7 to 8 hours.
  11. Take the pan out of the freezer and stir to break up the large ice chunks.
    • For a fluffier texture, place the sorbet in a food processor.
  12. Return the sorbet to the pan and freezer for 3 hours.
  13. Take the sorbet out of the freezer and place in bowls or small cups. Garnish with mint and serve. Store extra sorbet in the freezer.
  14. Enjoy!

Tips

  • You can also make sorbet in an ice cream maker. This will require less time chilling in the refrigerator, as the machine will chill and mix at the same time.
  • You can use up to 4 cups (800 g) of fruit in this recipe. More fruit will result in sorbet that is less sweet.
  • For an even healthier desert, use less sugar and add 100 percent fruit juice instead of water.

Things You'll Need

  • Food processor
  • Stainless steel pan
  • Plastic wrap
  • Fresh fruit
  • Lemon juice
  • Sugar
  • Mint

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Sources and Citations

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