Seasonal Sorbet Recipe

Wash, pit, and chop

Wash the fruit thoroughly. If using peaches, mangoes, or stone fruits, remove pits and chop into roughly 1-inch pieces. If using berries, hull larger berries (like strawberries) and halve if large so they puree evenly.

Measure and taste

Measure 4 cups of the prepared fruit. Taste a small piece to judge sweetness — this will guide whether to use the optional agave/simple syrup.

Combine 3 tablespoons granulated sugar and 3 tablespoons water in a small saucepan. Warm over medium heat, stirring until the sugar dissolves and the mixture is clear. Remove from heat and let cool to room temperature. (If you prefer not to make syrup, you can pulse the sugar directly with the fruit in the blender, but warm syrup helps dissolve sugar fully and gives a smoother sorbet.)

Place the chopped fruit in a high-speed blender or food processor. Add the cooled simple syrup (or granulated sugar if not pre-dissolved), 2 tablespoons fresh lemon juice, 1 teaspoon fine sea salt, and 2 tablespoons agave or simple syrup if using for extra smoothness. If using herbs or zest, add them now (start with 1 tablespoon finely chopped herb or 1 teaspoon zest). Purée until completely smooth, 45–90 seconds, scraping down sides as needed.

Taste the purée and adjust sweetness and acidity: add additional agave/simple syrup (up to 1 tablespoon more) if too tart, or another teaspoon lemon juice if it needs brightness. The mixture should taste slightly sweeter than you want the final sorbet because freezing mutes sweetness.

Optional: For an extra-silky texture, press the purée through a fine-mesh sieve into a bowl, using the back of a spoon to push solids through. Discard seeds/pulp left in the sieve (this is especially helpful for berries).

Chill the fruit purée: cover the bowl and refrigerate until thoroughly cold, at least 1 hour (or up to overnight). Churning cold mixture produces a lighter texture.

Turn on your ice cream maker and pour the chilled purée into the machine. Churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, typically 20–30 minutes. The mixture will look thick and slightly airy.

If you don't have an ice cream maker: pour the purée into a shallow metal or glass loaf pan and freeze. After 30–45 minutes, scrape and stir vigorously with a fork or whisk to break up ice crystals. Repeat every 30–45 minutes for 3–4 hours until evenly frozen and scoopable.

Transfer churned sorbet to an airtight container and smooth the top. Press a layer of parchment directly on the surface to prevent ice crystals, then seal the container. Freeze for at least 2 hours to firm up (longer for a firmer scoop).

When ready to serve, remove the sorbet from the freezer 5–10 minutes before scooping to soften slightly. Use a hot, wet scoop for cleaner balls. Garnish with a small herb leaf or a sprinkle of zest if desired.