Sorbet Of The Day Recipe

Prepare the fruit

Wash and dry the fruit. If using berries, remove stems; if using stone fruit or mango, pit and peel then roughly chop; if using citrus, segment or use juice and some zest. Measure 500 g of prepared fruit.

Make simple syrup

Combine 150 g granulated sugar and 250 ml water in a small saucepan. Heat over medium, stirring until sugar fully dissolves and the liquid is clear. Bring just to a simmer for 1 minute, then remove from heat and cool to room temperature. (If you prefer a quicker method for very juicy fruits, reduce syrup to 150 ml water.)

Blend and strain

Place the prepared fruit, cooled simple syrup, 30 ml lemon juice, 1 pinch sea salt, and 15 ml liqueur or vodka (if using) into a blender or food processor. Puree until completely smooth. Taste and adjust: add up to 1–2 tbs additional sugar if the fruit is tart, or up to 1–2 tbs more lemon juice if it needs brightness. For a silky texture, press the puree through a fine-mesh sieve into a bowl to remove seeds and fibers (especially important for raspberry or strawberry sorbets).

Chill the mixture

Cover the strained puree and chill thoroughly in the refrigerator for at least 2 hours, or until it's fully cold (this improves freezing texture).

Churn or freeze

If using an ice cream maker: pour the chilled puree into the ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (about 20–30 minutes). Transfer to a shallow, freezer-safe container, smooth the top, cover, and freeze until firm (2–4 hours). If you do not have an ice cream maker: pour the chilled puree into a shallow metal or glass pan and place in the freezer. After 45 minutes, stir vigorously with a fork to break up ice crystals. Repeat stirring every 30–45 minutes for 3–4 cycles, until uniformly frozen and smooth.

Harden and store

Once the sorbet is firm, press a piece of parchment or plastic wrap directly on the surface to prevent ice crystals. Freeze at least 2 more hours before serving. For service, let the container sit at room temperature 5–10 minutes to soften slightly for easy scooping.

Spoon or scoop the sorbet into chilled bowls or glasses. Garnish each serving with a mint leaf and a small pinch of citrus zest if desired. Serve immediately.