There aren’t a lot of secrets to making good sorbet: a mixture of fruit, sugar, and… whatever else. Good sorbets come from good fruit. It’s simple, so quality matters.

While I’m interested in trying sorbets from non-traditional ingredients, this guide focuses on using fruit.

Ice cream maker
The cooled mixture is whirring in the ice cream maker; its color changed to pink as air is being introduced into the mixture.
  • 1 lb. fruit (in this case I used .5 lb strawberries and .5 lb red raspberries)
  • 1.25 cups sugar
  • lemon juice
  • vodka

Put everything into a blender and mix. Then take the mixture and strain out the seeds of the fruit. I strain out 80% or so of the seeds and do not strain the last bit, just to have a little “authenticity” to the mixture.

Cool down the mixture in the refrigerator. Then pour the mixture into an ice cream maker until solid.

Using a little alcohol helps with a texture I like; you shouldn’t taste it.

sorbet, outside

Use this basic recipe to create your own sorbet creations.