Basic Fruit Sorbets Recipe

Written by
Carroll Pellegrinelli
Expert baker and published author, Carroll Pellegrinelli shares her knowledge of bread baking and desserts.
Learn about The Spruce Eats' Editorial Process
Carroll Pellegrinelli
Updated 01/11/21
Sorbet recipe

The Spruce 
Prep: 5 mins
Cook: 5 mins
Chill and Mix Time: 3 hrs
Total: 3 hrs 10 mins
Servings: 8 servings
Yields: 4 cups
Nutritional Guidelines (per serving)
125 Calories
0g Fat
32g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8
Amount per serving
Calories 125
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 17mg 1%
Total Carbohydrate 32g 12%
Dietary Fiber 1g 3%
Total Sugars 31g
Protein 1g
Vitamin C 30mg 151%
Calcium 10mg 1%
Iron 0mg 1%
Potassium 220mg 5%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Want a delightfully frozen fruit sorbet to finish a meal or add to a dessert? If you have an ice cream maker, you are only a couple of ingredients away from making sorbet from fresh or frozen fruit.

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. The possibilities are only as limited as your imagination. See below for specifics for making cantaloupe, cherry, grapefruit, lemon, orange, peach, pineapple, raspberry, strawberry, and watermelon sorbet.

Sorbet does not contain any dairy products, so it preferred 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.

1:22

Click Play to See This Simple Fruit Sorbet Recipe Come Together

Ingredients

  • 3 cups water

  • 1 cup sugar

  • 4 cups cantaloupe (chopped)

Steps to Make It

  1. Gather the ingredients.

    Basic sorbet recipe ingredients
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  2. Bring 3 cups water and sugar just to a boil in a medium saucepan over high heat, stirring until sugar dissolves.

    Add sugar
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  3. Remove from heat. Cool.

    Pot of water
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  4. Process sugar syrup and fruit, in batches, in a blender or food processor until smooth.

    Process fruit and sugar
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  5. If the fruit variant you are using calls for fruit juice (see Recipe Variations below), add it here.

    Fruit in a food processor
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  6. Cover and chill 2 hours.

    Cover and chill
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  7. Pour mixture into the freezer container of a 1-gallon ice-cream maker, and freeze according to manufacturer's instructions.

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.

Tips

  • Frozen sorbet will be best while it is fresh.
  • 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) make sorbet a bit softer right out of the freezer. Add 2 to 3 tablespoons of liquor to the sorbet mixture.

Recipe Variations

  • 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 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/lemon/lime rind.
  • 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 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.

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