Summer Sorbet Recipe

Make simple syrup

Combine 3 tablespoons sugar and 2 tablespoons water in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture just comes to a gentle simmer. Remove from heat and let cool to room temperature.

If using optional corn syrup, stir 1 tablespoon into the cooled simple syrup to improve texture.

In a blender or food processor, combine 3 cups mango purée, the cooled simple syrup mixture, 1 tablespoon lime juice, 1 teaspoon lime zest, and a pinch of salt. Blend until completely smooth and homogeneous, scraping down sides as needed. Taste and adjust sweetness or acidity: add up to 1 tablespoon more lime juice or up to 1 tablespoon more sugar if needed.

Chill the mango mixture in the refrigerator until very cold, at least 1 hour (or up to 4 hours). Very cold base yields a smoother sorbet.

Churn the chilled mango mixture in an ice cream maker according to manufacturer instructions, usually 20–30 minutes, until it reaches soft-serve consistency. If using the optional vodka, add it in the last 2 minutes of churning and mix briefly.

Transfer the churned mango sorbet to a shallow, airtight container. Press a piece of parchment directly onto the surface to minimize ice crystals, cover, and freeze at least 3 hours to firm up.

Cook raspberries with sugar

In a medium saucepan combine 4 cups raspberries, 3 tablespoons sugar, and 3 tablespoons water. Over medium heat, warm gently, stirring and pressing the fruit with a spoon to help it break down, until the sugar dissolves and the mixture is saucy, about 6–8 minutes. Remove from heat.

Push the warm raspberry mixture through a fine-mesh sieve set over a bowl, using a spatula to press the purée and leaving the seeds behind. You should have a smooth raspberry purée; discard seeds (or reserve for another use).

Stir 1 tablespoon lemon juice and 1/4 teaspoon fine sea salt into the raspberry purée. Taste and adjust: add 1–2 teaspoons more sugar if too tart, or a touch more lemon if flat.

Cool the purée to room temperature, then chill in the refrigerator until very cold, at least 1 hour.

Churn the chilled raspberry purée in an ice cream maker per manufacturer instructions until it reaches soft-serve consistency (about 20–30 minutes). If using the optional vodka, add it during the last minutes of churning (it prevents it from freezing too hard).

Transfer to a shallow airtight container, press parchment on the surface, cover, and freeze at least 3 hours to firm.

Prepare purées

If you haven't reserved extra mango purée, take 1/2 cup of the mango purée or additional fresh mango purée and warm slightly if very cold so it drizzles easily. For guava purée, if using whole guavas: peel, seed, and blend flesh until smooth then strain to remove seeds. Chill both purées until ready to serve.

Macerate berries (optional)

In a bowl combine 2 cups mixed seasonal berries and 1 tablespoon caster sugar (optional). Toss gently and let sit 10–15 minutes to release juices and sweeten. Drain slightly if there is excess liquid.

Assemble and serve

Scoop mango and raspberry sorbets into chilled bowls or glasses — for a duo, place one or two scoops of each sorbet side by side. Spoon small pools or thin drizzles of mango purée and guava purée over/around the scoops. Scatter macerated seasonal berries on top. Garnish with fresh mint leaves. If the sorbet is very firm from the freezer, let scoops sit 2–3 minutes at room temperature for easier serving.