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Ingredients
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Basic Sorbet Base (yields approx. 4 servings)
Optional finishing & serving
Method
Basic Sorbet Base (yields approx. 4 servings)
Prepare fruit purée or juice
If using whole fruit: wash, hull/peel and roughly chop enough fruit to yield 3 cups purée (examples: strawberries, raspberries, mango, peach). Purée in a blender until smooth. For fruits with seeds (raspberry, passion fruit), press the purée through a fine-mesh sieve to remove seeds. If using citrus or very juicy fruit, measure 3 cups strained juice or purée.
Make a simple syrup
Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves. Remove from heat and let cool to lukewarm (5–10 minutes).
Blend base
Stir the cooled simple syrup into the 3 cups fruit purée/juice. Add 2 tablespoons fresh lemon juice and a pinch of salt. Taste and adjust: if the mixture tastes flat, add a bit more lemon juice; if too tart, add up to 1–2 tablespoons more sugar dissolved into a small amount of warm water. If you want a silkier mouthfeel, whisk in 1 tablespoon light corn syrup or neutral honey.
Chill the mixture
Cover the mixture and refrigerate until very cold, at least 1 hour (preferred 2–4 hours). Chilling improves texture when churning.
Churn
Pour the cold sorbet base into an ice cream maker and churn according to the manufacturer's instructions, typically 20–30 minutes, until it reaches a soft-serve consistency.
Harden
Transfer churned sorbet to a shallow, airtight container. Smooth the surface, press a piece of parchment directly on top to minimize ice crystals, and freeze at least 2–4 hours for firmer scoops.
Optional finishing & serving
When ready to serve, remove sorbet from the freezer and let sit at room temperature for 3–5 minutes to soften slightly for easier scooping.
Scoop into chilled bowls or glasses. Garnish with fresh mint leaves. If the sorbet is too firm, spoon into bowls and allow 1–2 minutes more to soften; do not microwave.
Storage: keep sorbet in an airtight container in the coldest part of the freezer for up to 2 weeks for best quality. If ice crystals form, let soften briefly and stir vigorously with a fork before serving to break them up.