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Simple Homemade Sorbet Recipes

Updated on January 14, 2015

Simple Homemade Sorbet Recipes for Refreshing Desserts

Get your ice cream maker ready for some of these simple homemade sorbet recipes.

You can use fresh fruit, vegetables, or juice to create some delicious and refreshing homemade sorbets - yes, I did say vegetables!

It's so simple to do yourself and if you've never made a sorbet before, then the homemade sorbet recipes on this page should get you started in style.

Homemade Lemon Sorbet Recipe

Maybe the freshest of all homemade sorbet recipes

For this recipe you'll need two sets of ingredients. The first set of ingredients will be used to make a sugar syrup for the sorbet - in fact, this sugar syrup forms the basis of most sorbets, with the odd exception. The second set of ingredients are for the flavor, which in this recipe is delicious lemon.

These ingredients will make about 1 ¼ pints of sorbet, so you should scale up the amounts if you need to make a bigger batch.

Homemade sorbets are frozen just like ice cream, so there are no requirements for additional equipment other than an ice cream maker.

The sugar syrup:
8 oz (250 g) granulated sugar
¾ pint (450 ml) water
Zest of 1 lemon

Combine the sugar, water and lemon zest in a saucepan. Set it over a gentle heat and keep stirring the mixture until the sugar has melted.
Now, bring the mixture to the boil and, stirring occasionally, keep it boiling until it forms a light syrup (this should take around 5-8 minutes).
Remove the saucepan from the heat and leave the mixture until cold.

The flavor:
½ pint (300 ml) fresh lemon juice

Stir the lemon juice into the cold sugar syrup - but be careful. Since lemon juice is quite sour, you may find that you need less than the full amount to suit your taste. Build up the amount of juice in stages and keep tasting the mixture until you are happy.
Pour the sorbet mixture into an ice cream maker and freeze as normal.

Homemade Sorbet Recipe Tip No. 1

You can lighten a sorbet by incorporating an egg white into the mix while it's still freezing.
If you want to store a sorbet for any length of time, the egg white also helps to retain the sorbet texture, preventing the sorbet from turning into a block of flavored ice.

Homemade Citrus Fruits Sorbet Recipe

Mix it up for a fruit cocktail sorbet

This is a great homemade sorbet recipe that combines the zest and juices of three citrus fruits. It adds egg white, given in the first of my sorbet recipe tips, to lighten the sorbet and soften that citrus kick! This recipe makes about 1 ¼ pints.

Ingredients:
6 oz (175 g) granulated sugar
¾ pint (450 ml) water
Grated zest and juice of 1 grapefruit (preferably a pink one)
Grated zest and juice of 1 lemon
Grated zest of 1 orange
Juice of 2 oranges
2 small or 1 large egg

Using the sugar, water and zest of the fruits, make a syrup as given in the recipe for the lemon sorbet, and leave it until it's cold. While the syrup is cooling, separate the white(s) from the egg(s) and set this aside in a bowl.
Stir the fruit juices into the cold syrup and then pour the mixture into an ice cream maker.
Now, you will need to keep a watch on the sorbet - at the point at which the sorbet starts to freeze and thicken, add the egg white. The ice cream maker will incorporate and whisk this into the sorbet mixture during the remaining 10 or so minutes of freezing time.

Homemade Mango Sorbet Recipe

And other tropical fruits

If you fancy something exotic, then there's a whole world of fruits to choose from. This tropical tasting sorbet recipe will make about 1 pint.

Ingredients:
5 oz (150 g) granulated sugar
½ pint (300 ml) water
2 large, ripe mangoes
Juice of 1 lime or ½ a lemon
1 egg

Make a sugar syrup as before, but this time using just the sugar and water. While the syrup is cooling, peel the mangoes and then puree the flesh in a liquidizer or food processor. Separate the egg white.
When the syrup has cooled, add the pureed mango and the lime/lemon juice. Pour the sorbet mixture into an ice cream maker, and then follow the instructions for adding the egg white as given in the recipe for the citrus fruits sorbet.
You can use this recipe to make other tropical fruit sorbets. Good fruits to use are Kiwi Fruit, Paw Paw and fresh or tinned Lychees.

Homemade Sorbet Recipe Tip No. 2

By adding gelatin to a sorbet mixture, the frozen sorbet will hold its shape better when served.

Video: How to Make a Watermelon Sorbet - Another fresh and delicious homemade fruit sorbet

This is a great step-by-step video that uses many of the recipe techniques I describe on this page.

Homemade Strawberry Sorbet Recipe

Serve with a little chocolate for a delicious treat

If your homemade sorbets have previously turned out a bit flat, then it's not usually too much of a problem, because it's the taste that counts.

However, they say that the first bite is with the eye, so if you're looking for the perfect presentation to match, then try following the second of my sorbet recipe tips. This recipe using strawberries should result in something that both looks and tastes just great. It'll make about 1 pint.

Ingredients:
4 oz (100 g) granulated sugar
½ pint (300 ml) water
1 lb (500 g) fresh or frozen strawberries (un-sugared)
Juice of ½ a lemon
½ packet of powdered gelatin
1 egg (optional)

Make a sugar syrup as given in the recipe for the mango sorbet. While the syrup is cooling, mash the strawberries or puree them in a liquidizer or food processor. Strain or sieve the puree to remove the pips and set it aside. If using frozen strawberries, make sure they are defrosted first.
Now, boil some water in a saucepan - and while it's coming to the boil, empty the gelatin into a small bowl and add 2 tablespoons of water. Warm the bowl over the pan of boiling water to gently melt the gelatin.
Next, stir the pip-free strawberry puree and lemon juice into the syrup, together with the melted gelatin. Transfer this mixture to an ice cream maker.
If you want to make this sorbet a little lighter, then add the white of the egg as in the previous recipes.

Need more inspiration for homemade sorbets? - A selection of great books simply full of frozen dessert recipes

Homemade Tomato Sorbet Recipe

Who says you can't use vegetables in sorbet recipes?

Sorbets are sometimes served between courses as a way to cleanse the palate - particularly before the main course. But if you feel that a fruit sorbet is not an appropriate addition to your meal, then how about a vegetable sorbet?

This homemade tomato sorbet recipe is really easy to do and will make about 1 ¼ pints.

Ingredients:
1 pint (600 ml) tomato juice
Juice of 2 lemons
1 dessert-spoonful Worcester sauce
A few drops of Tabasco sauce (optional)
1 dessert-spoonful granulated sugar
Pinch of salt and pepper
4 fl. oz (125 ml) Vodka (optional)
2 eggs

Having separated the whites of the eggs, mix all of the ingredients together, tasting carefully to achieve the seasoning that you like. Transfer the mixture to an ice cream maker and freeze as normal.
This sorbet should come out wonderfully light and fluffy. As a suggestion, you could serve this in scoops on a bed of lettuce leaves, decorated with a few prawns. Delicious!

Homemade White Wine Sorbet Recipe

A sorbet recipe with a twist

What better way to finish, or even start, the evening than with a glass of white wine - or a white wine sorbet.

This homemade sorbet recipe is just perfect for the summer or those special occasions. It will make ¾ - 1 pint of mixture, so as ever scale up (or down) the amounts to suit your needs. Cheers!

Ingredients:
8 oz (250 g) granulated sugar
6 fl. oz water (175 ml) water
Zest and juice of 1 lemon
½ pint (300 ml) sweet white wine
½ packet of powdered gelatin (optional)
2 small or 1 large egg

Using the sugar, water and lemon zest, make a sugar syrup and leave until cold. While it's cooling, melt the gelatin (if you are using it), as in the recipe for the strawberry sorbet.
Add the lemon juice, wine and melted gelatin to the cold syrup and pour into an ice cream maker. If you like a very smooth sorbet, then you should strain out the lemon zest from the cold syrup, before adding the other ingredients.
As the sorbet mixture starts to freeze, add the white of the egg(s) as before.

image credits:

- lemon and citrus fruits courtesy of Ambro

- green mango courtesy of SOMMAI

- strawberries courtesy of Grant Cochrane

- tomatoes courtesy of Pixomar

- white wine courtesy of Stoonn

all @ FreeDigitalPhotos.net

- intro image of raspberry sorbet by Renee Comet (public domain)

Post a comment about this page, or let us know what your favorite sorbet recipe is. Thanks for visiting.

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    • profile image

      LadyDuck 4 years ago

      Strawberry and Mangos are my favorites, thanks for sharing your recipes

    • nangaye-steve profile image
      Author

      Steve Charles 5 years ago

      @anonymous: Hi Kristen, thanks for the question.

      I'm afraid this is one I've never tried before, though it does sound good.

      My only suggestion would be to experiment a bit - make up the lemonade using the mix and then follow the recipe for the strawberry sorbet I describe above, but replacing the strawberry juice for the lemonade. You may need to adjust the quantities to get the texture right, but I think this should work with a little trial and error.

      I hope this helps and thank you for visiting.

      Steve

    • profile image

      anonymous 5 years ago

      Wondering if you know or could suggest an ingredient list and directions for making a sorbet that uses Country Time Pink lemonade powder mix?

    • MariaMontgomery profile image

      MariaMontgomery 5 years ago from Central Florida, USA

      Thanks for these great recipes. I can't wait to try them. My favorite? Lemon sorbet.

    • profile image

      JoshK47 6 years ago

      Gotta love sorbet - so delicious!

    • profile image

      blanckj 6 years ago

      So yummy and great for people who are lactose intolerant.

    • profile image

      anonymous 6 years ago

      Beautiful lens-awesome recipes! Blessed by a squidoo angel on 6/3/2011. Have a great day!