Sorbet Recipe

Inspired by Catch

Time4h

Serves8

Daily Flavor Selection

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Ingredients

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1
Prepare fruit purée
Wash, hull, peel, and chop the fruit as needed. Measure out 4 cups of chopped fruit. Place fruit in a blender or food processor and process until completely smooth. If using citrus for a lemon sorbet, combine 4 cups water with 3/4 cup sugar to make a simple lemon base and use 1 cup strained fresh lemon juice plus zest (adjust to reach 4 cups total liquid).
2
Make sugar syrup
In a small saucepan combine 1 cup water and 1 cup granulated sugar. Bring to a simmer over medium heat, stirring until sugar is fully dissolved. Remove from heat and let cool 5 minutes.
3
Combine purée and syrup
Stir the cooled sugar syrup into the fruit purée until fully incorporated. Add 2 tablespoons fresh lemon juice to brighten flavor. Taste and adjust sweetness — if fruit is very tart, add up to 2 tablespoons more sugar syrup (dissolve extra sugar as needed).

4
Add stabilizers & seasoning
If desired for smoother texture, stir in 2 tablespoons light corn syrup or glucose. Add 1 teaspoon fine sea salt to enhance flavor and 1 tablespoon liqueur (optional) to slightly lower freezing point and improve scoopability.
5
Chill mixture
Cover the sorbet mixture and chill thoroughly in the refrigerator until very cold, at least 2 hours and up to overnight. Chilling improves texture when churning.
6
Churn
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (typically 20–30 minutes).
7
Firm up
Transfer the churned sorbet to a shallow, freezer-safe container, cover with plastic wrap directly on the surface to prevent ice crystals, and freeze until firm, about 2–4 hours depending on your freezer.
8
Serve
Let the sorbet sit at room temperature for 3–5 minutes before scooping to soften slightly. Scoop into bowls or glasses and garnish with mint leaves or small fruit pieces if desired.