How to Make Sorbet

If you’ve mastered the art of making homemade ice cream and frozen yogurt, it’s time to churn your tastebuds onto sorbet. The fruit-forward dessert is a favorite for several reasons: It tastes fresh, is usually dairy-free and cools you down on hot days. Plus, learning how to make a sorbet is simple. All it takes is fresh fruit, sugar, water and lemon juice. It’s so easy you’ll want to turn all your favorite fruits into sorbet!

Homemade Sorbet vs. Ice Cream

Making sorbet is a lot like making homemade ice cream recipes. The only difference is that sorbet is dairy-free (and often vegan, so long as there isn’t any honey involved), while ice cream uses eggs and a massive amount of dairy (which is nowhere near vegan-friendly).

Otherwise, the two desserts are pretty similar to make. You can churn sorbet just like you would ice cream: with or without an ice cream maker. We’ll show you how to make sorbet both ways!

The Best Fruits for Sorbet

To those wondering if your favorite fruit can be turned into sorbet, you’re in luck! Most fruit can be made into a sorbet. However, the best fruit for sorbet should be the most in-season and perfectly ripe fruit you can find. Those are the most flavorful fruits, and the flavor of a sorbet comes from the fruit itself.

Fruits have different chemical make-ups, which means that some will create smoother sorbets while others will make icier sorbets. Fruits high in pectin and fiber—like stone fruits, berries, pears, apples and even bananas—create a creamy sorbet texture. Fruits with a high water content, on the other hand will make the sorbet a little icy. Citrus fruits and melons like cantaloup won’t give as much body to the sorbet, but they’re still going to taste absolutely gorgeous in sorbet form. If you don’t believe us, try out our lemon sorbet recipe!

Homemade Sorbet Ingredients

• Sugar: The first step in making a sorbet is mixing a simple syrup. All you have to do to make this concoction is heat equal parts water and sugar together in a pot until the sugar has dissolved, then let it cool.
• Raspberries: Wash the berries quickly under cold, running water, then spin them in the colander to remove excess moisture. Raspberries are very delicate and can soak up a lot of moisture if you leave them in contact with water for too long.
• Lemon juice: I always prefer to use fresh lemon juice in my cooking, baking and cocktail-making for a clean, bright and refreshing flavor.

Directions

Step 1: Prepare the simple syrup

ELLIE CROWLEY FOR TASTE OF HOME

Combine the water and sugar in a saucepan. Heat them on high until the sugar is dissolved, stirring occasionally. Let the simple syrup cool slightly.

Step 2: Create the sorbet base

ELLIE CROWLEY FOR TASTE OF HOME

Place the raspberries, simple syrup and lemon juice in a blender.

ELLIE CROWLEY FOR TASTE OF HOME

Puree the mixture until it’s smooth. If desired, strain out the seeds.

ELLIE CROWLEY FOR TASTE OF HOME

Transfer the sorbet base to a large bowl.

Editor’s Tip: To strain the seeds, place a fine mesh sieve over a large bowl. Pour the sorbet base into the sieve, and use the back of a spoon to push it back and forth until only the raspberry seeds remain in the sieve. Discard the seeds.

How to make sorbet without an ice cream maker

ELLIE CROWLEY FOR TASTE OF HOME

Pour the base into an airtight container and store it in the back of the freezer until the sorbet is frozen. Just before serving the sorbet, let it thaw for a few minutes before scooping.

How to make sorbet with an ice cream maker

ELLIE CROWLEY FOR TASTE OF HOME

Cover the bowl and refrigerate the sorbet base for at least four hours or overnight. Pour the cold base into your ice cream maker, then follow the manufacturer’s instructions for making sorbet.

ELLIE CROWLEY FOR TASTE OF HOME

Sorbet Variations

• Infuse the simple syrup: The easiest way to infuse more flavor into this sorbet recipe—without completely throwing off the precise ratios—is by infusing ingredients into the simple syrup. Cinnamon sticks, fresh herbs and fruit can all be infused. Once the sugar has completely dissolved, remove the saucepan from the heat and add in the ingredients you want to infuse. Place the lid on the saucepan and, once the syrup has cooled completely to room temperature, discard the ingredients and use the simple syrup as directed.
• Turn it into sherbet: When you make a sorbet recipe, you’re one ingredient away from turning it into sherbet. With just a touch of dairy—whether it be whole milk, heavy cream, evaporated milk or buttermilk—you can create this creamy, dreamy, fruit-forward frozen dessert at home. Since the ratios behind these recipes are so finicky, we recommend following one of our sherbet recipes.

How to Store Sorbet

Keep your homemade sorbet in an ice cream storage tub. The tight-fitting lid prevents freezer burn, while the double wall construction keeps condensation at bay. It’s one of our favorite ice cream accessories! Your sorbet can be kept frozen for up to one month, but tastes best within its first week.

Can you make sorbet ahead of time?

Yes, in fact, you should make the sorbet ahead of time before you plan on serving it. Both the churning and freezing methods require the sorbet to spend hours in the fridge or freezer, respectively. We recommend making this sorbet recipe at least one day in advance.

Tips for Making Sorbet

ELLIE CROWLEY FOR TASTE OF HOME

Do you need an ice cream maker to make sorbet?

No, you don’t need an ice cream maker to make sorbet. While an ice cream or sorbet maker is helpful, it’s not required.

However, for super silky sorbet, we recommend using an ice cream maker. The Taste of Home Test Kitchen loves the Cuisinart Gelateria ice cream maker thanks to its easy-to-use, hands-off operation—and it features a sorbet setting. The Yonanas frozen fruit soft serve maker is another sorbet-making gadget that instantly turns frozen fruit into sorbet—no extra freeze time necessary.

Why did my sorbet not set in the freezer?

If your sorbet didn’t set in the freezer, then there’s likely too much sugar in the mixture. You can add additional pureed fruit or more lemon juice (or another acid) to combat that. If you don’t want to reconfigure and re-freeze, then toss the slushy sorbet in a blender with some rum and sip away. A frozen cocktail is never a fail.

Alternatively, if your sorbet is frozen solid, add more sugar or a touch of alcohol. Making ice cream and sorbet can be a science experience—but a delicious one!