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Ingredients
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Lemon Sorbet
Raspberry Sorbet
Mango Sorbet
Method
Lemon Sorbet
- 1
Prepare the Lemon Base
Juice the fresh lemons to obtain 4 cups of lemon juice. Strain the juice to remove any seeds or pulp.
- 2
Make the Syrup
In a saucepan, combine the lemon juice, granulated sugar, water, and salt. Heat over medium heat, stirring until the sugar dissolves. Remove from heat and cool.
- 3
Chill and Freeze
Pour the cooled mixture into a shallow dish and place it in the freezer. Stir every 30 minutes until the sorbet is firm and fluffy, about 3-4 hours.
Raspberry Sorbet
- 4
Prepare the Raspberry Base
In a blender, puree 4 cups of fresh raspberries until smooth. Strain the puree to remove the seeds.
- 5
Make the Syrup
In a saucepan, combine the raspberry puree, granulated sugar, water, and lemon juice. Heat over medium heat, stirring until the sugar dissolves. Remove from heat and cool.
- 6
Chill and Freeze
Pour the cooled mixture into a shallow dish and place it in the freezer. Stir every 30 minutes until the sorbet is firm and fluffy, about 3-4 hours.
Mango Sorbet
- 7
Prepare the Mango Base
Peel and chop the fresh mangoes into small pieces, and blend until smooth to get 4 cups of mango puree.
- 8
Make the Syrup
In a saucepan, combine the mango puree, granulated sugar, water, and lime juice. Heat over medium heat, stirring until the sugar dissolves. Remove from heat and cool.
- 9
Chill and Freeze
Pour the cooled mixture into a shallow dish and place it in the freezer. Stir every 30 minutes until the sorbet is firm and fluffy, about 3-4 hours.
