Sorbet is the perfect summer dessert when you want something a little sweet, but not too filling, that will cool you off on a hot summer's night.
There are two ingredients you need for sorbet -- Fruit and Sugar. That's it. And, nope, you don't need an ice cream machine either!
A couple of things to remember when making sorbet:
- Sugar -- you can use honey or granulated sugar, but I'd stay away from sugar substitutes.
- It may seem like you're using an excessive amount of sugar, but there are 2 reasons for that: 1. cold dulls the taste, so that's why you always want to err on the "too sweet" side and 2. Sugar helps the sorbet be scoopable (I think that's a word, right?), and less icy. You don't want sorbet with a bunch of ice chunks in it, so sugar is important.
- Don't think you have to just stick with a fruit + sugar. Fun add-ins are fresh herbs like mint or tarragon, you can make it boozy and add in tequila, brighten it up with lemon or lime juice, to make it creamier you can stir in yogurt -- so be creative!
And, before you get to the recipe, don't forget to TASTE. Taste as you go to create the flavor YOU like the best.
For even more inspiration this Food52 blog post has even more creative ideas to make sorbet.
- 2 cups mixed berries, fresh (I used ½ cup fresh strawberries, ½ cup fresh blueberries, ½ cup fresh blackberries, ½ cup fresh raspberries)
- ½ cup honey or granulated sugar
- 2 tablespoons fresh lemon juice
In a medium saucepan, combine berries, honey and 1 cup of water.
Simmer over medium heat until honey is fully dissolved, about 4-5 minutes.
Transfer the mixture into a blender, add the lemon juice and blend until completely smooth.
Cool the mixture to room temperature.
Then refrigerate for at least 2 hours, or overnight.
Strain the mixture through fine mesh sieve to remove the seeds. This is an important step if you're making sorbet with any fruit that has little seeds.
Pour it into the ice cream machine and follow the manufacture’s instructions.
Freeze the sorbet for firmer texture.
TO MAKE SORBET WITHOUT AN ICE CREAM MACHINE:
After blending, pour the sorbet in shallow pan lined with plastic wrap. Put it in the freezer.
When it's frozen solid, remove from freezer and let it sit for about 10 minutes. You want it to just start to barely thaw, so you can easily cut it into cubes.
When you can cut it into cubes, put the cubes in your food processor and blend until completely smooth, scraping down the sides as you go.
You can then place it back in a container and store in your freezer, or eat right away.