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Ingredients
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Lemon Sorbet
Chocolate Sorbet
Raspberry Sorbet
Method
Lemon Sorbet
Make the simple syrup
Combine 1 cup water and 3/4 cup granulated sugar in a small saucepan. Add lemon zest and 1 tsp corn syrup and a pinch of salt. Bring to a simmer over medium heat, stirring until sugar dissolves. Simmer 1–2 minutes, then remove from heat.
Infuse and finish
Let syrup cool 10 minutes to allow zest to infuse. Strain out zest into a bowl, then stir in 3/4 cup fresh lemon juice. Chill mixture until cold (at least 1 hour) before churning.
Churn
Pour the chilled lemon mixture into an ice cream maker and churn according to manufacturer's instructions until soft-scoop texture (about 20–30 minutes). Transfer to an airtight container and freeze at least 2 hours to firm before serving.
Chocolate Sorbet
Combine dry ingredients
Whisk together 3/4 cup cocoa powder and 3/4 cup granulated sugar in a small bowl to remove lumps.
Heat with water
In a saucepan, bring 1 cup water to a simmer. Whisk in the cocoa-sugar mixture until smooth and fully incorporated. Add 2 oz finely chopped bittersweet chocolate and 1 tsp corn syrup; stir until chocolate is melted and mixture is smooth. Add a pinch of salt and 1/2 tsp vanilla extract off the heat.
Cool and chill
Cool the chocolate base to room temperature, then chill in the refrigerator until completely cold (at least 1 hour).
Churn and freeze
Churn the chilled mixture in an ice cream maker according to manufacturer's instructions until it reaches a soft-scoop consistency (about 20–30 minutes). Transfer to an airtight container and freeze at least 2 hours to firm up before serving.
Raspberry Sorbet
Make raspberry purée
If using frozen raspberries, thaw slightly. In a blender or food processor, combine 2 cups raspberries and 1/2 cup water. Purée until smooth.
Sweeten and strain
In a small saucepan, warm 1/2 cup granulated sugar with 1/2 cup water just until sugar dissolves to make a quick syrup. Cool slightly, then stir into the raspberry purée with 1 tbsp lemon juice, 1 tsp corn syrup and a pinch of salt. Press the purée through a fine-mesh sieve to remove seeds, using the back of a spoon. Taste and adjust sweetness or acidity if needed.
Chill and churn
Chill the seeded raspberry purée until thoroughly cold (at least 1 hour). Churn in an ice cream maker according to manufacturer's instructions until soft-scoop consistency (about 20–30 minutes). Transfer to an airtight container and freeze 2 hours to firm.