Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fruit Sorbet Base
Strawberry Sorbet
Mango Sorbet
Lemon Sorbet
Method
Sorbet Base Preparation
- 1
Prepare the Sugar Syrup
In a saucepan, combine 2 cups of water and 1 cup of granulated sugar. Heat over medium heat until the sugar is fully dissolved. Remove from heat and let it cool.
- 2
Add Lemon Juice and Salt
Once the syrup is cooled, stir in 1 tablespoon of fresh lemon juice and 1 teaspoon of salt. This will enhance the flavor of the sorbet.
Strawberry Sorbet Preparation
- 3
Blend Strawberries
In a blender, combine the 4 cups of hulled and chopped fresh strawberries and 1 cup of strawberry puree. Blend until smooth.
- 4
Mix with Sorbet Base
In a large bowl, combine the strawberry mixture with the sugar syrup prepared earlier. Stir well to combine.
- 5
Chill the Mixture
Cover and refrigerate the strawberry sorbet mixture for at least 2 hours until it is completely chilled.
- 6
Freeze the Sorbet
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze for at least 4 hours or until firm.
Mango Sorbet Preparation
- 7
Blend Mangoes
In a blender, combine the 4 cups of peeled and diced fresh mango and 1 cup of mango puree. Blend until smooth.
- 8
Mix with Sorbet Base
In a large bowl, combine the mango mixture with the sugar syrup. Stir well to combine.
- 9
Chill the Mixture
Cover and refrigerate the mango sorbet mixture for at least 2 hours until it is completely chilled.
- 10
Freeze the Sorbet
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze for at least 4 hours or until firm.
Lemon Sorbet Preparation
- 11
Prepare Lemon Mixture
In a bowl, mix 1 cup of fresh lemon juice and 2 teaspoons of lemon zest. Stir to combine.
- 12
Mix with Sorbet Base
Combine the lemon mixture with the sugar syrup in a large bowl. Stir well to combine.
- 13
Chill the Mixture
Cover and refrigerate the lemon sorbet mixture for at least 2 hours until it is completely chilled.
- 14
Freeze the Sorbet
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze for at least 4 hours or until firm.