|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 1g||3%|
|Total Sugars 31g|
|Vitamin C 30mg||151%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sorbet is a delightful frozen dessert that takes advantage of the fresh flavors of fruit. Calling for just water, sugar, and the fruit of your choice—and the use of an ice cream maker—this refreshing dessert is simple to make and perfect on a warm summer day.
If you have fresh fruit from your garden or the farmer's market, you can make a seasonal sorbet and freeze it to enjoy for weeks to come. You can also use frozen fruit or juice to make sorbet. Although this recipe uses cantaloupe, the possibilities are endless; consider cherry, grapefruit, lemon, orange, peach, pineapple, raspberry, strawberry, and watermelon, or a combination of fruits.
Sorbet does not contain any dairy products, so it's a great option for a dairy-free, vegetarian, or vegan diet. It is also gluten-free and doesn't have any of the stabilizers or preservatives found in commercially prepared frozen desserts.
Click Play to See This Simple Fruit Sorbet Recipe Come Together
3 cups water
1 cup sugar
4 cups cantaloupe (chopped)
Gather the ingredients.
Bring the water and sugar just to a boil in a medium saucepan over high heat, stirring until the sugar dissolves.
Remove from the heat. Cool.
Process the sugar syrup and fruit, in batches, in a blender or food processor until smooth.
If the fruit variation you are using calls for fruit juice add it here.
Transfer to a container, cover, and chill for 2 hours.
Spoon the mixture into the freezer container of a 1-gallon ice cream maker, and freeze according to the manufacturer's instructions.
Scoop into dishes or bowls and enjoy.
- Frozen sorbet will be best while it is fresh, but you can freeze it and enjoy it for a couple of weeks.
- If it develops crystals, you may have let it go too long in the freezer and it may not be as enjoyable to eat. You could always heat it up to use as a warm fruit syrup instead, or mix it with yogurt and blend it into a smoothie.
- You can also melt and refreeze your sorbet if it develops crystals, or if it is left out of the freezer too long.
- A little vodka (or another liquor with about 40 percent alcohol content) makes sorbet a bit softer right out of the freezer. Add 2 to 3 tablespoons of liquor to the sorbet mixture.
Feel free to make single-fruit sorbet, or combine two for a more complex flavor.
- Cantaloupe Sorbet: Use 4 cups chopped cantaloupe.
- Cherry Sorbet: Use 1 (6-ounce) can frozen lemonade concentrate, prepared, and 1 (16-ounce) jar maraschino cherries. Strain and discard the pulp, if desired.
- Grapefruit Sorbet: Use 3 cups fresh grapefruit juice and 1 teaspoon chopped fresh mint.
- Lemon/Lime Sorbet: Use 1/2 cup fresh lemon/lime juice and 2 teaspoons grated.
- Orange Sorbet: Use 3 cups fresh orange juice and 2 teaspoons grated orange (or lemon or lime) zest.
- Peach Sorbet: Use 5 cups fresh or frozen peaches and 2 tablespoons lemon juice.
- Pineapple Sorbet: Use 2 cups chopped pineapple. Strain and discard the pulp after processing the mixture in a blender, if desired.
- Raspberry Sorbet: Use 5 cups fresh or frozen raspberries.
- Strawberry Sorbet: Use 5 cups fresh or frozen strawberries and 2 tablespoons lemon juice.
- Watermelon Sorbet: Use 4 cups chopped seedless watermelon and 1/4 cup lime juice.
What Is the Difference Between Sorbet and Sherbet?
Sorbet contains no dairy—just fruit and sugar. Sherbet is a similar fruit-based dessert, but it contains some milk.
Is Sorbet the Same as Italian Ice?
Italian ice and sorbet are both made with a combination of fruit, water, and sugar, but the texture may be different. Sorbet tends to be a bit smoother than Italian ice.