Seasonal Sorbet Recipe
Two scoops of house made sorbet, fresh berries
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Ingredients
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Sorbet Base
Fruit Purée (choose seasonal fruit or mix)
Finish & Serving
Method
Sorbet Base
- 1
Make simple syrup
Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat. Stir until the sugar has fully dissolved and the mixture comes to a gentle simmer, about 3–4 minutes. Remove from heat and allow to cool for 10 minutes.
- 2
After cooling slightly, stir in 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, and 1 teaspoon liqueur or vodka (if using). Chill the syrup in the refrigerator until cold, about 30 minutes — chilling the base helps the sorbet freeze smoothly.
Fruit Purée
- 3
Prepare fruit
If using strawberries, hull and halve; if peaches or mango, peel and cut into chunks; if raspberries, rinse gently. Measure 4 cups packed fruit.
- 4
Sweeten and purée
Place the fruit and 2 tablespoons powdered or granulated sugar into a blender or food processor. Pulse until smooth, about 30–60 seconds. Taste and adjust sweetness — if the fruit is very sweet you can omit the added sugar. If you want a very smooth sorbet, press the purée through a fine-mesh sieve to remove seeds (especially for raspberries).
- 5
Combine purée and base
Stir the chilled simple syrup into the fruit purée until uniform. Taste and adjust acidity with a splash more lemon juice if needed. Chill the combined mixture in the refrigerator for 20–30 minutes until very cold.
Freeze & Finish
- 6
Churn the sorbet
Pour the cold fruit-syrup 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, airtight container, smooth the surface, and cover. Freeze for at least 2 hours to firm up to scoopable consistency.
- 8
Plate and garnish
Scoop two generous balls (about 1/2 cup each) of sorbet per serving into chilled dessert bowls or coupe glasses. Arrange a small handful (about 2–3 tablespoons) of mixed fresh berries alongside or on top. Garnish with 1–2 fresh mint leaves per serving.
- 9
If sorbet becomes very hard in the freezer, let it sit at room temperature for 5 minutes before scooping to soften slightly.
