How To Make Sorbet
In this post I’ll be showing you how to make sorbet and give you some extra tips to avoid those beginner obstacles…
Sorbet is perfect for those really hot summer days where you want something refreshing but not quite as heavy as ice cream. The main difference between learning how to make sorbet and ice cream is that sorbet doesn’t need any dairy, which makes it incredibly low-fat and light… but keep in mind that there are still plenty of calories from the added sugar!
The cool thing about sorbet is that you can use pretty much every juice you can get your hands on… and although fruit juice gives the best results, don’t be afraid to experiment with more exotic flavors.
The basic ingredients for sorbet are fruit juice and sugar… and some add-ons that I’ll explain along the way. Learning how to make sorbet isn’t as easy as you might think, the problem (as with every recipe) is perfecting the balance… and sorbet has a very delicate balance. It might turn out too sweet, too sour, too bland, the sorbet might not freeze properly, or it might freeze too much… it’s all in the ingredients. Let’s get started!
How To Make Sorbet: The Process
I’ll be taking a very simple recipe on how to make sorbet and explain every detail and possible extra ingredients with every step. First things first, you’ll need an ice cream maker for this… If you don’t have one, you can borrow one from a friend… or buy one, I reviewed the best of the best and you can find them in the right sidebar of this page!
Basic sorbet recipe: ingredients
You have the choice to use fruit juice, fresh fruit or a combination. I usually use a lot of fresh fruit and some lemon juice to balance the flavors a bit. The trick is to taste after every step… adjusting the balance to your taste.
Here’s what we’ll need for this recipe:
- 5 cups of fresh fruit (sliced strawberries, raspberries, blueberries, kiwi fruit, mangoes, peaches, bananas,…)
- 1/3 cup lemon juice
Again, you have a choice here… you can use granulated sugar or a simple syrup. I recommend using syrup because it will blend easier with the rest of the ingredients, your choice!
- If you want to use sugar… take 2 cups
- If you want to make syrup. Get 1.5 cups water, 1.5 cups sugar, a pinch of salt and boil them all together for about 5 minutes… then let it cool down for use in the recipe.
Alcohol… strong alcohol, rum or vodka will do. The alcohol will prevent the sorbet from freezing solid resulting in a smoother sorbet with less ice crystals! For this recipe I recommend no more than 2 tablespoons. Don’t use too much as the sorbet might not freeze properly.
First, puree the fruit. So peel, chop, dice… or put it in a blender or food processor, the goal is to have a smooth fruit puree. Add the alcohol, start with one tbsp., stir and taste. Add some lemon juice if needed (to add some acidity and counteract the taste of the alcohol). Then add some sugar or syrup while stirring, taste frequently to test the balance, add more if needed constantly stirring and tasting. Be careful that the sweetness doesn’t dominate the fruit flavors!
When the mixture is ready, freeze it in the ice cream maker right away or chill in the refrigerator, depending on the type of ice cream maker (so read the instructions). When it’s ready, let it freeze for a couple of hours before serving!
Congrats, you just learned how to make sorbet… now it’s time to make another batch 🙂
And remember, your first batch might not taste exactly the way you want it but don’t worry, making a good sorbet takes a lot of practice… which is awesome because you get to eat a lot of sorbet in your journey to perfection!