Sorbet Recipe

Name: Le Bernardins SORBET Recipe
Cook time: 4 h
Total time: 4 h
Yield: 4 servings
Ingredients: 4 cups ripe fruit (e.g., strawberries, mango, raspberries, or peaches), hulled/peeled and chopped; 1 cups granulated sugar; 1 cups water; 2 tbs fresh lemon juice; 1 tsp fine sea salt; 1 tbs liqueur (optional, e.g., Cointreau, vodka) — helps texture, do not exceed amount listed; 2 tbs simple syrup (if fruit is very tart or you prefer smoother sweetness); 4 to taste fresh mint leaves for garnish

Inspired by Le Bernardin

Time4h

Serves4

Make Sorbet Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Basic Fruit Sorbet (makes about 4 servings)

4 cups ripe fruit (e.g., strawberries, mango, raspberries, or peaches), hulled/peeled and chopped1 cups granulated sugar1 cups water2 tbs fresh lemon juice1 tsp fine sea salt

Optional add-ins / finishing

1 tbs liqueur (optional, e.g., Cointreau, vodka) — helps texture, do not exceed amount listed2 tbs simple syrup (if fruit is very tart or you prefer smoother sweetness)4 to taste fresh mint leaves for garnish

Method

Prepare sugar syrup and fruit purée

Make simple syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar is completely dissolved. Once clear, remove from heat and let cool to room temperature (about 15–20 minutes).

Prepare fruit

While the syrup cools, wash and prepare 4 cups of fruit: hull strawberries, peel and pit peaches, peel mango and cut from the pit, or rinse raspberries. Chop larger fruit into roughly 1-inch pieces so they blend evenly.

Purée the fruit

Place the prepared fruit in a blender or food processor. Add 2 tablespoons fresh lemon juice and 1 teaspoon fine sea salt. Pour in cooled simple syrup (start with all of it; if fruit is very sweet you can add less). Purée until completely smooth, about 45–90 seconds, scraping down the sides as needed. Taste and adjust sweetness: if too tart, blend in up to 2 tablespoons extra simple syrup; if using, add 1 tablespoon liqueur now for texture and flavor. For seeded fruit (raspberries), press the purée through a fine-mesh sieve into a bowl to remove seeds.

Chill and churn

Chill mixture

Cover the fruit purée and refrigerate until very cold, at least 1 hour (preferably 2). Churning cold mixture gives a finer texture and prevents melting.

Churn in ice cream maker

Pour the chilled purée into your ice cream maker and churn according to the manufacturer's instructions, usually 20–30 minutes, until the sorbet is thick and has the texture of soft-serve.

Firming and serving

Freeze to firm

Transfer sorbet from the machine into an airtight container, smoothing the top with a spatula. Press a piece of plastic wrap directly onto the surface to minimize ice crystals, then seal the lid. Freeze for at least 2–3 hours for scoopable firmness (longer if you want a very firm texture).

Serve

Let sorbet sit at room temperature 5–10 minutes to soften slightly before scooping. Serve in chilled bowls or glasses and garnish with fresh mint leaves if desired.