Fruit Sorbet
Servings: 1.5 L/qt
Calories: 115kcal
Cost: $8
Whether you opt for professional-grade fruit purées or prepare your own from scratch, sunshine-filled flavor awaits
Equipment
- 1 Saucepan
- 1 Immersion blender
- 1 Large bowl
- 1 Rubber spatula
- 1 Whisk
- 1 Digital thermometer
- 3 deli containers
- 1 Stainless steel container to store the churned sorbet
- 1 Sieve
Ingredients
- 1 L/qt Fruit puree Recipe
Sorbet Syrup Base
- 490 g Water
- 345 g Granulated sugar
- 260 g Glucose powder
- 5 g Sorbet stabilizer or gelatin
RED FRUIT SORBET
Blueberry Sorbet
- 500 g Sorbet syrup base
- 750 g Blueberry puree
- 40 g Water
Cherry Sorbet
- 500 g Sorbet syrup base
- 540 g Cherry puree
- 25 g Water
CITRUS FRUIT SORBET
Lemon Sorbet
- 500 g Sorbet syrup base
- 270 g Lemon puree or crushed
Lime Sorbet
- 500 g Sorbet syrup base
- 215 g Lime puree
- 155 g Water
Mandarine Sorbet
- 500 g Sorbet syrup base
- 410 g Madarine puree
- 90 g Water
Orange Sorbet
- 500 g Sorbet syrup base
- 930 g Orange puree
Blood Orange
- 500 g Sorbet syrup base
- 750 g Blood orange puree
Grapefruit Sorbet
- 500 g Sorbet syrup base
- 345 g Grapefruit puree
EXOTIC FRUIT SORBET
Coconut Sorbet
- 500 g Sorbet syrup base
- 750 g Coconut puree
- 105 g Water
- 20 g Malibu (or sub for water)
Pineapple Sorbet
- 500 g Sorbet syrup base
- 610 g Pineapple puree
Banana Sorbet
- 500 g Sorbet syrup base
- 750 g Banana puree
- 215 g Water
Cactus Flower
- 500 g Sorbet syrup base
- 780 g Cactus flower puree
Guava
- 500 g Sorbet syrup base
- 720 g Guava puree
Pomegranate Sorbet
- 500 g Sorbet syrup base
- 1165 g Pomegranate puree
ORCHARD FRUIT SORBET
Apricot Sorbet
- 500 g Sorbet syrup base
- 1165 g Apricot puree
- 35 g Water
Fig Sorbet
- 500 g Sorbet syrup base
- 690 g Mission fig puree
- 180 g Water
Pear Sorbet
- 500 g Sorbet syrup base
- 1130 g William pear puree
- 20 g Pear liquor optional
Cherry Plum Sorbet
- 500 g Sorbet syrup base
- 750 g Cherry plum puree such as greengage
- 165 g Water
Green Apple
- 500 g Sorbet syrup base
- 750 g Green apple puree
Rhubarb Sorbet
- 500 g Sorbet syrup base
- 690 g Rhubarb puree
Instructions
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!
Nutrition
Serving: 90g | Calories: 115kcal
