Fruit Sorbet

Sorbet is a light, refreshing frozen dessert made primarily from fruit purée, sugar, and water. Unlike ice cream, it contains no dairy, giving it a vibrant, fruit-forward flavor and a smooth, icy texture. Often served as a palate cleanser between courses or as a dairy-free treat, sorbet comes in a variety of flavors, from classic citrus like lemon and raspberry to more exotic options such as mango or passionfruit. Its simplicity and bright taste make it a popular choice for hot summer days or as a lighter alternative to richer desserts. In this step-by-step recipe, I’ll guide you in crafting the French sorbet of your dreams using an array of vibrant fruits. Whether you opt for professional-grade fruit purées or prepare your own from scratch, sunshine-filled flavor awaits.

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Whether you opt for professional-grade fruit purées or prepare your own from scratch, sunshine-filled flavor awaits

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Where to Buy Fruit Purees?

High-quality fruit purées are available both in stores and online. Are among the most trusted brands: Boiron, Capfruit, Ravifruit, Ponthier, and Adamance.
A premium fruit purée should derive its sweetness primarily from the natural sugars in the fruit. Added sugar (if any) should be limited to no more than 10% of the total content to maintain a balanced, natural flavor profile without excessive sweetness. No Added Water – The purée should consist solely of the fruit's natural moisture. Adding extra water would dilute flavor and texture.

Sorbet Syrup Base

Mix sugar, dextrose and stabilizer together; set aside.
In the saucepan, bring the water temperature to 104ºF/35ºC. Add dry ingredients and mix.
Cook syrup to 185ºF/85ºC, stirring constantly with the rubber spatula.
Pass syrup through a sieve, and cool on an ice bath.
Mix sorbet syrup base with the chosen fruit puree. Store the fruit sorbet mixture in the refrigerator to mature for 4 hours at least, 24 hours max.

Steps To Churn Sorbet

If using a freezer-bowl model, freeze the bowl for at least 24 hours (or as directed). For compressor or pre-frozen models, ensure the machine is ready according to the manual. Turn on the machine before adding the mixture (if required by your model). Pour the chilled base into the churner, filling no more than ⅔ full to allow expansion. So, for a 2 litter bowl, churn 1.5 litter of sorbet max. Churn for 35-50 minutes.

Storage

Transfer sorbet to the frozen container immediately. Press a piece of parchment paper or a piece of freezer bag directly onto the surface before sealing to prevent ice crystals (avoid plastic wrap). Label the container with the date for easy tracking. Freeze for 4 hours before scooping it. Store sorbet in the freezer for up to 6 months at minus 18 degrees celsius.

How To Serve Sorbet

If the sorbet is too hard (straight from the freezer), place it in the refrigerator for about 30 minutes to soften slightly for easier scooping.
Sorbets containing alcohol, like limoncello sorbet, tend to stay softer and more scoopable. Use a warmed ice cream scoop (dip it in hot water and dry quickly) for clean, smooth scoops. Serve your sorbet in frozen cups. Enjoy!