Basic Fruit Sorbets Recipe

By
Carroll Pellegrinelli
Carroll Pellegrinelli
Expert baker and published author, Carroll Pellegrinelli shares her knowledge of bread baking and desserts.
Learn about The Spruce Eats' Editorial Process
Updated on 12/1/22
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Scoops of fruit sorbet in different colors served in tall stemmed glasses

The Spruce Eats
Prep: 5 mins
Cook: 5 mins
Chill and Mix Time: 3 hrs
Total: 3 hrs 10 mins
Servings: 8 servings
Yield: 4 cups
Nutrition Facts (per serving)
125 Calories
0g Fat
32g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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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.)

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.

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.

    Ingredients for basic fruit sorbet recipe gathered

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  2. Bring the water and sugar just to a boil in a medium saucepan over high heat, stirring until the sugar dissolves.

    Sugar being added to a saucepan with water

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  3. Remove from the heat. Cool.

    Syrup in saucepan off the heat

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

    Fruit and syrup pureed in the food processor

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  5. If the fruit variation you are using calls for fruit juice add it here.

    Thick fruit and syrup puree in the food processor

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  6. Transfer to a container, cover, and chill for 2 hours.

    Mixture poured into a rectangular container

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

    Fruit sorbet being served from a container with a scoop

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  8. Scoop into dishes or bowls and enjoy.

    Scoops of fruit sorbet in different colors served in tall stemmed glasses

    The Spruce Eats

Tips

  • 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.

Recipe Variations

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.

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