House Made Sorbet Recipe

Make simple syrup

Combine 2 cups water and 1 cup granulated sugar in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar is fully dissolved. Do not boil vigorously. Remove from heat and allow syrup to cool to room temperature (about 15–20 minutes).

Chill syrup: transfer cooled syrup to a container and refrigerate until cold (at least 30 minutes) if you plan to churn immediately; cold syrup helps the sorbet freeze faster and creates a smoother texture.

Prepare fruit

Wash and prepare 3 cups of your chosen ripe fruit: hull strawberries, peel and pit mango, or rinse raspberries. Chop larger fruit into roughly 1-inch pieces so it blends evenly.

Purée fruit

Place chopped fruit and 2 tablespoons fresh lemon juice in a blender or food processor. Blend on high until completely smooth, about 30–60 seconds. Taste for sweetness and acidity; lemon juice brightens the flavor and balances sweetness.

Strain (optional)

For an ultra-smooth sorbet (recommended for raspberries or seeds-heavy fruit), press the purée through a fine-mesh sieve into a bowl using a spatula, discarding seeds and coarse bits.

Sweeten and adjust

Stir the chilled simple syrup into the fruit purée. Start by adding about two-thirds of the syrup, mix thoroughly, and taste. Add more syrup as needed to reach a pleasant balance where the mixture tastes slightly sweeter than you want the final sorbet (freezing dulls sweetness). The final volume should be roughly 3.5–4 cups of liquid.

Add salt and alcohol

Whisk in 1 teaspoon fine salt and 1 tablespoon neutral spirit or vodka (optional). Salt enhances fruit flavor; the small amount of alcohol helps prevent the sorbet from freezing too hard. Taste and adjust lemon or syrup as needed.

Chill mixture: cover and refrigerate the combined mixture until thoroughly cold, at least 1 hour or up to overnight. Cold mixture churns to a better texture.

Churn

Set up an ice cream maker according to manufacturer instructions. Pour the chilled fruit-syrup mixture into the machine and churn until it reaches a soft-serve consistency, typically 20–30 minutes depending on your machine.

Finish and harden

Transfer sorbet into a shallow, airtight container. Smooth the top, press a piece of parchment directly on the surface to minimize ice crystals, and seal. Freeze for at least 2–4 hours to firm up to scoopable texture.

Scoop: remove sorbet from freezer 5–10 minutes before serving to soften slightly for easier scooping. Garnish with fresh mint leaves and a sprinkle of citrus zest if desired.

Storage: keep stored in an airtight container in the coldest part of the freezer for up to 2 weeks. If icy, let sit at room temperature for 5–10 minutes and stir gently before serving to restore texture.