Sorbet Trio Recipe

Make simple syrup

Combine 1 cup sugar and 1 cup water in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and cool to room temperature.

If using frozen raspberries, thaw slightly. Place raspberries and a pinch of salt in a blender or food processor and puree until smooth.

Pass the raspberry puree through a fine-mesh sieve into a bowl, pressing with a spatula to remove seeds. You should have about 2 to 2 1/2 cups of seedless puree.

Stir the cooled simple syrup and 2 tablespoons lemon juice into the seedless raspberry puree. Taste and adjust sweetness or acidity if needed.

Chill the mixture thoroughly in the refrigerator (at least 1 hour) until very cold. Freeze in an ice cream maker according to manufacturer instructions until smooth and scoopable (usually 20–30 minutes).

Transfer sorbet to a lidded container, press a piece of plastic wrap directly on the surface to prevent ice crystals, and freeze at least 2 hours to firm before serving.

If mangoes are fresh: peel and dice flesh to measure 3 cups. If frozen, thaw until very soft. Place mango flesh, 1 tablespoon water, 1 tablespoon sugar, 1 tablespoon lime juice and 1 teaspoon liqueur or vodka (if using) in a high-speed blender.

Blend until completely smooth and glossy, scraping down sides as needed. Taste and add up to 1–2 more tablespoons sugar or a little lime juice if needed to balance sweetness and acidity.

Chill the mango purée thoroughly in the refrigerator (at least 1 hour) until very cold. Freeze in an ice cream maker according to manufacturer instructions until the texture is soft-serve.

Transfer to a shallow container, press plastic wrap on the surface, and freeze at least 2 hours to firm up before scooping.

Make a lemon basil syrup: combine 1 cup sugar and 1 cup water in a small saucepan. Bring to a simmer, stirring until sugar dissolves. Remove from heat.

Add the basil leaves and lemon zest to the hot syrup, cover, and let steep until cool (30–45 minutes) to infuse basil flavor. Taste after 20–30 minutes and remove basil when desired intensity is reached to avoid bitterness.

Strain the syrup through a fine sieve, pressing gently to extract liquid, and discard solids. Stir in 1 cup fresh lemon juice and a pinch of salt into the cooled syrup. Chill thoroughly until very cold (at least 1 hour).

Process the chilled mixture in an ice cream maker according to manufacturer instructions until thickened and scoopable.

Transfer sorbet to a container, press plastic wrap on the surface, and freeze at least 2 hours before serving.

Remove sorbets from the freezer 8–10 minutes before scooping to soften slightly for clean scoops.

Spoon or scoop the three sorbets into individual bowls or a shared platter, arranging small quenelles or scoops of each flavor to form a trio.

Garnish with fresh mint or basil sprigs, fresh berries or mango slices, and a sprinkle of toasted coconut, chopped pistachios, or crushed cookies as desired.

Serve immediately. Store leftovers in the freezer in airtight containers; let sit 8–10 minutes at room temperature before scooping.