Colorful, fresh and refreshing fruit sorbet is so easy to make. No ice cream machine or special ingredients required. This healthier alternative to ice cream is a great summer cooler!
Sorbet is a fresher, healthier cousin of the ice cream. Usually made with seasonal fruits, a sorbet is the easiest frozen treat, requiring minimal ingredients and no special equipment.
In its easiest form, sorbet is just frozen fruit puree, which is sweetened or not, depending on your preference. But a simple syrup and a touch of lemon really elevates any fruit sorbet, taking it from just a frozen block of iced fruit to a smooth, delectable frozen treat. Get the ratio of fruit to sugar right and your sorbet texture will be just right, without many ice crystals which would otherwise form in frozen fruit.
Unlike ice creams, a sorbet really shows off the beauty of the fruit you use. Berries are of course, a favorite sorbet flavor. Anything goes – strawberries, raspberries, blueberries, and my favorite, blackberries. I am simply in love with the deep blackberry color. Isn’t that gorgeous? I love adding frozen blackberries too while serving sorbet, it adds a nice interest in terms of texture and flavor.
When I was making this sorbet, I told Boy that this was ice cream. I didn’t know how he would take to a fruit ‘sorbet’ without the trappings of a traditional ice cream. He kept asking me whether it was like a blackberry milkshake and I may have told him a white lie. You see, he is a ‘vanilla ice cream drizzled with chocolate syrup’ kind of guy. He is six, after all. But ultimately, the color won him over. And in spite of the absence of any sort of cream, this berry sorbet is simply delicious. Any fruit sorbet is delicious, for that matter. Just use the ones that are in season.
To make a fruit sorbet, begin by pureeing the fruit and straining it if it has seeds or fibers. A simple syrup is made and mixed with the fruit puree. I added a bit of lemon juice to better bring out the blackberry flavor and sweetness. This mixture has to be frozen. When it just begins to set, take the bowl out and whisk the mixture. If you have time, you can repeat this once more. Otherwise, just return to freezer and freeze till solid, at least 6 hours or overnight.
A cheat’s way of making instant sorbet (in the absence of ice cream machine) is to use previously frozen fruit. Puree the frozen fruit with sugar syrup to make a smooth, thick, instant frozen treat.
- Sugar - 1 cup
- Water - 2 cups, divided
- Blackberries - 4 cups (use any other fruit, roughly chopping the big ones)
- Lemon juice - 2 tbsp
- Make a simple syrup first. Take sugar and 1 cup of water in a saucepan and heat till the sugar dissolves. Cool slightly.
- Puree the blackberries along with 1 cup of water in a blender. Strain to remove the seeds.
- Mix in lemon juice and sugar syrup. Start with half the amount of prepared sugar syrup and adjust according to the sweetness of the fruit. Sweeten the puree slightly more than you think is necessary, because the sweetness will mellow once sorbet is frozen.
- At this point, you can use an ice cream machine to make the sorbet or use the no-churn method below.
- Transfer sorbet mixture to a freezer-safe flat container and freeze for 1-2 hours. Take it out and whisk the mixture. Return to freezer. Repeat this once or twice, if you have time. Otherwise, just freeze the sorbet completely, at least 6 hours or overnight.
- Set sorbet out on the counter-top for 5 minutes before scooping and serving.
You can also use other seasonal fruit like peaches, plums, cherries, pineapple or melons too.
Save this recipe for summer. Sorbet is easy to make and a delightful treat for kids and adults alike.
Don’t forget to PIN the recipe too.
Do you like sorbet? What is your favorite flavor? Do share.
If you like this post, please follow this blog via Email to get post updates (find subscription box on the right side of this page, or scroll down in mobile version).
Stay connected on social media, PIN and SHARE this post.