Seasonal Sorbet Selection Recipe

Prepare simple syrup and puree

Combine 120 ml water and 75 g sugar in a small saucepan. Heat over medium until sugar dissolves, then cool to room temperature. Reserve 30 ml of the syrup (or use the canned lychee syrup if provided). Place drained lychee (18 pieces) into a blender with 15 ml lemon juice, reserved 30 ml syrup, a pinch of salt, and 2 tablespoons of the cooled simple syrup. Purée until very smooth.

Chill and churn

Taste and adjust sweetness with remaining simple syrup. Chill the lychee purée in the refrigerator until cold (30–60 minutes). Churn in an ice cream maker according to manufacturer’s instructions until soft-set (~20–30 minutes). Transfer to an airtight container and freeze at least 2 hours to firm up.

Make basil-infused syrup

Combine 60 ml water and 60 g sugar in a small saucepan and heat until sugar dissolves. Remove from heat, add the packed Thai basil leaves (10 g), and steep for 20 minutes to infuse. Strain out the basil, pressing leaves to extract flavor, and cool the syrup to room temperature.

Blend and adjust

Place 500 g ripe mango flesh in a blender with cooled basil syrup, 20 ml fresh lime juice and a pinch of salt. Purée until completely smooth. Taste and adjust acidity or sweetness as needed (add up to 1–2 tsp sugar or a little more lime juice). Chill mixture thoroughly (30–60 minutes).

Churn and freeze

Churn in an ice cream maker until soft-set (~20–30 minutes). Transfer to container and freeze 2–4 hours to firm up before serving.

Make yuzu syrup

In a saucepan, combine 240 ml water and 160 g sugar. Heat gently until sugar dissolves, then remove from heat. Add 1 tablespoon lemon zest to infuse while cooling for 15 minutes. Strain out zest and cool the syrup to room temperature.

Combine and chill

Stir 60 ml yuzu juice and a pinch of salt into the cooled syrup. Taste and adjust — yuzu can be very tart; add up to 1 tbsp sugar or a little extra water if too intense. Chill the mixture thoroughly (30–60 minutes).

Churn and set

Churn in an ice cream maker per manufacturer instructions until soft-set (~20–30 minutes). Transfer to a container and freeze at least 2 hours before serving.

Make passion-blood orange base

Combine 120 ml water and 100 g sugar in a saucepan and heat until sugar dissolves. Cool slightly. In a bowl, mix 200 g passionfruit pulp with 120 ml blood orange juice and 10 ml lemon juice. Stir in the cooled syrup and a pinch of salt. Taste and adjust sweetness or acidity as desired.

Chill and churn

Chill the mixture until cold (30–60 minutes). Churn in an ice cream maker until soft-set (~20–30 minutes). Transfer to an airtight container and freeze 2–3 hours to firm up.

Make pomegranate syrup

Combine 120 ml water and 160 g sugar in a saucepan and heat until sugar dissolves to make a simple syrup. Cool to room temperature.

Combine juices and chill

Whisk 360 ml pomegranate juice with the cooled simple syrup, 15 ml lemon juice and a pinch of salt. Taste and adjust — add a little more sugar or lemon to balance tartness. Chill thoroughly (30–60 minutes).

Churn and freeze

Churn in an ice cream maker until soft-set (~20–30 minutes). Transfer to container and freeze 2–4 hours to reach scoopable firmness.