Raspberry Sorbet


Raspberry Sorbet

Yield : 6-8 servings


about 5 cups of fresh raspberries

1 cup water

1½ cups sugar

1 teaspoon vanilla extract

1-2 tablespoons of fresh lemon juice


  1. Add water and raspberries to a food processor. Pulse until mixture has a smooth consistency.
  2. Place a fine mesh strainer over a large bowl. Add pureed raspberries to the strainer (1/4 at a time) and press with the back of a large spoon or a rubber spatula through the strainer to remove the seeds. Repeat with remaining raspberry puree. Discard anything left in the strainer.
  3. Add sugar, vanilla, and lemon juice to the raspberry juice in the bowl. Whisk until sugar is dissolved.
  4. Freeze according to your ice cream maker’s instructions. Serve immediately for a soft-serve dessert OR transfer to a shallow container and freeze an additional 1-2 hours for a more firm

source:  lecremedelacrumb


Mango Sorbet


Mango Sorbet


  • 4 cups diced fresh mangoes
  • 1 tsp lime juice or vanilla- which ever you prefer, but don’t use both!
  • 1 cup sugar (this can be adjusted based on your taste and the sweetness of the mangos- start with half the amount and just give it a taste.)
  • 3 cups ice


  1. Place ingredients in blender in the order listed.
  2. Turn the machine on ad slowly increase the speed to high and blend until smooth.  (Hopefully about 30 seconds.)

At this point, you can serve immediately as soft serve sorbet or you can spread the sorbet in a shallow dish and “rest” in the fridge for about 20 minutes and then scoop it out to serve.

source: scatteredthoughtsofacraftymom



Raspberry-Champagne Sorbet



Raspberry-Champagne Sorbet

Yield : 2 cups


1 1/4 cups Champagne or sparkling wine (I used Prosseco)
1/4 cup water
1/2 cup sugar
2 cups raspberries, fresh or frozen (I used a combo)

• mix the Champagne, water, and sugar in a medium nonreactive saucepan. bring to a boil. add the raspberries, remove from the heat, and cover. let stand for 10 minutes
• pass the mixture through a food mill with a fine disk, or press it firmly through a mesh strainer with a flexible rubber spatula.  discard the seeds.
• chill the mixture thoroughly, then freeze it in your ice cream maker according their instructions.

source : theurbanbaker

Champagne Sorbet


Champagne Sorbet

Yield : 1quart


  • 1 1/2 cups sparkling wine or champagne
  • 1 cup white granulated sugar
  • 1 Tbsp light corn syrup
  • 1 teaspoon of lemon and or grapefruit zest
  • 1 1/2 cups fresh grapefruit juice
  • 1/4 cup fresh squeezed lemon juice (Meyer if you have access to them)


1 Put champagne, sugar, corn syrup, and zest into a saucepan. Bring to a vigorous boil so that the sugar completely dissolves, remove from heat.

2 Strain into a stainless steel bowl (will help cool down faster), add the grapefruit juice and lemon juice. Chill completely. To do this, either place bowl in a larger bowl half-filled with ice water, and stir until champagne solution is completely cold, refreshing the ice in the outer bowl if necessary. Or you can cover with plastic wrap and chill in your refrigerator over night. I put the bowl in the ice compartment of our freezer for a couple hours, because it fits, chills quickly, and is far enough away from the other food in the freezer.

3 Process the mixture in your ice cream maker according to the ice cream maker directions. Transfer mixture to a storage container and freezer in your freezer until firm, at least 6 hours.

source:  simplyrecipes

Cranberry Red Wine Sorbet


Cranberry Red Wine Sorbet



2 cups fresh cranberries

3/4 cup sugar

1 1/2 cups red wine, such as Malbec

1 cup water

1 Tablespoon grated fresh orange zest

1/4 teaspoon salt


  1. Combine the cranberries, sugar, red wine, water, orange zest and salt in a large heavy-bottomed saucepan over medium heat. Stir the mixture at a simmer until the sugar is dissolved and the cranberries pop and begin to soften.
  2. Remove the mixture from the heat and let it cool to room temp.
  3. Pour the mixture into a blender and puree it until smooth.
  4. Transfer the puréed cranberry mixture to an 8×8-inch metal pan.
  5. Seal the pan tightly with plastic wrap and place in the freezer for at least 6 hours, or until firm.
  6. When ready to serve, use an ice cream scoop or large spoon to portion the sorbet into serving dishes.


source : justataste

Grape Sorbet


Grape Sorbet

Yield : 6 servings


2 cups water

1 cup sugar

4 cups black grapes

2 tablespoons fresh lemon juice

1 envelope of plain gelatin


  1. In a medium saucepan combine water and sugar. Heat on medium high until sugar has dissolved. Add grapes and cook on high until grapes start to burst (about 5 minutes – it’s OK if it boils). Remove from heat and take an immersion blender to blend the grapes into chunks (do not completely puree grapes). Pour grape mixture through a sieve and gently press on solids to extract the liquid.
  2. Take 2 1/2 cups of the grape syrup and pour into a medium saucepan. Add gelatin and heat on low and whisk until gelatin has completely dissolved. Stir in lemon juice.  Pour mixture into an 8″x8″ pan and place in the freezer.
  3. When sorbet is partly frozen, mix it up and then spread flat again. Freeze until solid and ready to eat.

source:  virtuallyhomemade


Peach Sorbet



Peach Sorbet

Yield : 1 quart


1 cup minus 1 tablespoon superfine granulated sugar (You can make superfine sugar by pulsing granulated sugar in a food processor several times.)
1/2 cup plus 1 tablespoon bottled or filtered still water (not distilled)
2 pounds peaches (The original recipe called for 1 1/2 pounds of peaches, however I needed 2 pounds to get 2 cups of puree.)
2 tablespoons fresh lemon juice
1 teaspoon lightly beaten egg white
1 tablespoon vodka or peach liqueur, optional


In a small heavy saucepan heat sugar and water, stirring until sugar is dissolved. Cool syrup. Peel and pit peaches. Purée peaches in a food processor until smooth. Transfer 2 cups purée to a bowl (reserving remainder for another use, if you have any) and stir in syrup and lemon juice. Chill peach mixture until cold and up to 1 day.

Stir in egg white and vodka or liqueur (optional) and freeze in an ice-cream maker. Serve sorbet immediately or transfer to an airtight container and put in freezer to harden no more than 3 hours. * If you add the vodka or liqueur you will be able to hold the mixture for longer in the freezer.

source: bunkycooks


Lemonade Iced Tea Sorbet


Lemonade Iced Tea Sorbet


2 cups boiling water
4 regular-sized English Breakfast tea bags
3/4 cup sugar
3/4 cup fresh lemon juice (about 4 lemons)
1 cup ice water
Mint sprigs (optional)

1. Combine 2 cups boiling water and tea bags in a large bowl; steep 5 minutes. Discard tea bags. Add sugar to tea mixture, stirring until sugar dissolves. Cool completely. Stir in juice and 1 cup ice water; chill 1 hour.

2. Pour tea mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon sorbet into a freezer-safe container. Cover and freeze 1 hour or until firm. Garnish with mint sprigs, if desired

source : myrecipes

Mango Sorbet


Mango Sorbet

Yield : 6 servings


2 pounds ripe mangoes, peeled and diced, 4 1/2 to 5 cups

1/4 cup water

3/4 cup sugar

1 teaspoon lime juice, more or less to taste

1/2 teaspoon kosher salt, more or less to taste


  1. Pack diced mangoes in blender with water and blend on high speed until very smooth, about 30 seconds. Pour through a fine-mesh strainer into a large measuring cup, pushing purée through strainer with a spoon, until you have 3 cups of purée. Reserve remainder for another use.

  2. Transfer strained purée into a large bowl and whisk in sugar until well dissolved. Whisk in lime juice and salt in small increments, adding more to taste.
  3. Chill purée in refrigerator until very cold, 2 to 3 hours. Churn in ice cream maker according to manufacturer’s instructions, then transfer to airtight container and chill in freezer at least 4 hours before serving.

source: seriouseats

Cucumber Mint Sorbet


Cucumber Mint Sorbet

Yield : 400ml


150g sugar
¾ cup water
handful of mint
300g cucmber, diced*


First, make some mint syrup: place sugar, water and mint in a saucepan and heat gently, stirring a bit to dissolve the sugar, until it reaches boiling point and the sugar has dissolved. Let cool.

While the syrup is cooling, cut up the cucumber and puree it (it’s probably best to use a food processor for this – I used a blender and it didn’t really work because it wasn’t liquidy enough. If you only have a blender, don’t fret – you can get it to a nicer consistency once you add the syrup in the next step).

Add the cooled syrup to the cucumber puree and blend until it’s a nice, smooth consistency. Strain out the pulpy bits using a sieve. Optionally, you could add an egg white here to prevent the sorbet from going all icy in texture, especially if you’re not using a food processor, but I didn’t have any handy so I used a tablespoonful of Hendrick’s gin** for the same purpose.

Freeze. If you have an ice cream maker, great – follow the instructions. I’ve never owned an ice cream maker so instead I just try to give the sorbet regular stirs as it freezes in order to break up the ice crystals that form. Giving it a couple of whizzes in the food processor during the freezing process made this fairly painless, too.

Before serving, let it sit out for a few minutes to soften up and become ultra-scoopable. Delicious!