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Homemade Sorbet Recipes

Updated on December 29, 2016
Whitney05 profile image

Whitney loves baking, grilling, smoking and cooking just about anything anyway.


Sorbets and sherbets have always been one of my favorite treats in the hottest part of summer, and living in Georgia, it gets pretty hot. So hot even that ice cream just doesn't do the trick. It just reminds me of milk, and hot milk isn't any good.

The following two sorbet recipes are fruity and low fat.

Note: An hand- turned or electric freezer is an ice cream maker.

Berry Sorbet


  • 2 cups fresh raspberries
  • 2 cups fresh strawberries, sliced
  • 1/2 cup sugar
  • 1- 1/2 cups sparkling white grape juice
  • Fresh raspberries (optional)
  • Fresh strawberries (optional)
  • Fresh mint sprigs (optional)


Place the 2 cups of raspberries in a wire mesh strainer, and press them with the back of a spoon against the sides of the strainer in order to squeeze out the juices. Discard the pulp and seeds that remain in the strainer.

Combine the raspberry juice, 2 cups of strawberries, and sugar in an electric blender, cover, and process until smooth. You will need to stop occasionally to scrap the sides. Combine the fruit puree and the white grape juice and stir well.

Pour the mix into a freezer can of 2- quart hand- turned or electric freezer and freeze according to the manufacturer's instructions.

Let ripen for about an hour. You can serve garnished with the fresh fruits and sprigs.

Cantaloupe Sorbet


  • 1/2 cup sugar
  • 1/2 cup water
  • 2 teaspoons grated lemon rind
  • 9 cups cubed cantaloupe
  • 1/4 cup fresh lemon juice
  • Additional cubed cantaloupe (optional)
  • Fresh mint sprigs (optional)


Combine the sugar, water, and grated lemon rind in a small saucepan and bring to a boil over medium heat. Stir constantly until the sugar dissolves. Remove from the heat and let cool slightly.

Position the knife blade in a food processor bowl, add the 9 cups of cantaloupe, and process until smooth. Transfer to a large bowl, add the sugar mixture and lemon juice, and stir well. Cover and chill thoroughly.

Pour the mix into a freezer can of a 2- quart hand- turned or electric freezer and freeze according to the manufacturer's instructions.

Let ripen for about an hour and serve with sprigs and fresh cantaloupe if desired.


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    • profile image

      cole 7 years ago

      u should put on here pineapple be cause we live in Chesaning and r ice cream shop has awsome pineapple sorbet!

    • AndyBaker profile image

      AndyBaker 9 years ago from UK

      Never tried to make sorbet before - you've just given me the push :-)