If using whole fruit (mango, peaches, berries): peel/stone as needed and chop. For berries, rinse and drain. Purée fruit in a blender or food processor until very smooth, about 1–2 minutes. Measure 2 cups of purée and set aside. If using citrus-forward sorbet (lemon/lime), use 1 1/4 cups fresh juice plus 2–3 tsp finely grated zest to equal about 2 cups of combined juice/zest mixture.

2. Make simple syrup

Combine the sugar and water in a small saucepan. Warm over medium heat, stirring, until the sugar fully dissolves and the liquid is clear, about 3–4 minutes. Remove from heat and let cool to room temperature (about 10–15 minutes). Cooling the syrup prevents cooking the fruit purée and preserves bright flavor.

3. Combine base

Stir the cooled simple syrup into the fruit purée. Add the fresh lemon juice and the fine sea salt. Taste and adjust sweetness or acidity: if too tart, add up to 1 additional tablespoon sugar dissolved into a little hot water; if too sweet, add a teaspoon more lemon juice. For a smoother mouthfeel and slightly softer freeze, stir in the optional 1 tsp neutral liqueur or vodka now.

4. Chill the mixture

Cover the sorbet mixture and chill thoroughly in the refrigerator until very cold, at least 2 hours or up to overnight. The colder the mixture going into the ice-cream maker, the finer the ice crystals and the silkier the sorbet.

Churn, Freeze, Serve

5. Churn in ice cream maker

Pour the chilled sorbet mixture into a pre-cooled ice-cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, typically 20–30 minutes depending on your machine and fruit water content.

6. Firm up in freezer

Transfer the churned sorbet into a shallow, airtight container (metal loaf pan or plastic container). Smooth the top, press a piece of plastic wrap directly on the surface to prevent ice crystals, and seal with a lid. Freeze for at least 2–4 hours to firm to scoopable texture.

7. Serve

Scoop the sorbet into chilled bowls or glasses. Garnish with a sprig of fresh mint and a scattering of extra fruit or a little citrus zest. Let servings sit at room temperature 2–3 minutes before scooping if too hard.

8. Storage

Store sorbet in an airtight container in the coldest part of the freezer for up to 2 weeks. To refresh texture after long storage, let sit 5–10 minutes at room temperature and stir vigorously with a fork before scooping.

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