Sorbets Recipe

Make simple syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Heat over medium, stirring until the sugar fully dissolves and the liquid is clear. Bring to a gentle simmer for 1 minute, then remove from heat and let cool to room temperature (about 15 minutes). Stir in 2 tablespoons fresh lemon juice after removing from heat.

Prepare fruit

Wash and dry all fruit. Hull strawberries, peel and pit mango, and remove any stems or leaves. Cut fruit into roughly 1-inch pieces for easier blending. If using berries, remove any stems and discard bruised pieces.

Cook / macerate tart fruit (optional)

If using very firm or underripe fruit (like some peaches or tart apples), place fruit with 1 tablespoon sugar in a small saucepan and warm gently for 3–5 minutes until softened. Cool before blending. For very soft or ripe fruit, skip this step.

Blend to purée

Place 2 cups total prepared fruit (see ingredient combinations below) in a blender or food processor. Add the cooled simple syrup and 1/8 teaspoon fine sea salt. Blend until completely smooth, about 45–60 seconds. Taste and add up to 1 tablespoon extra sugar if the fruit is too tart, or 1–2 teaspoons lemon juice if it needs more brightness. If you want a seedless raspberry or blackberry sorbet, push purée through a fine-mesh sieve into a bowl, pressing with a spatula to remove seeds.

Chill purée

Cover the purée and chill in the refrigerator until thoroughly cold, at least 1 hour (or up to overnight). Chilling improves texture when churning.

Churn

Pour the chilled fruit purée into an ice cream maker and churn according to manufacturer's instructions, usually 20–30 minutes, until it reaches a soft-serve sorbet consistency.

Harden

Transfer the churned sorbet to an airtight container, smooth the top with a spatula, and press a piece of plastic wrap directly onto the surface to prevent crystals. Freeze for at least 2–4 hours to firm up.

Scoop and garnish

Let sorbet sit at room temperature for 3–5 minutes to soften slightly for easier scooping. Serve in chilled bowls or glasses, garnish with fresh mint leaves if desired, and enjoy.

Storage

Store leftover sorbet in an airtight container in the freezer for up to 2 weeks. For best texture, remove from freezer 10 minutes before serving and stir to reincorporate any icy top layer.