Sorbet Recipe

Combine water and granulated sugar in a small saucepan. Heat gently over medium heat, stirring until the sugar fully dissolves. Bring just to a simmer, then remove from heat and let cool to room temperature.

If using corn or glucose syrup, whisk it into the warm syrup until fully incorporated before cooling. Refrigerate the syrup until chilled (about 20–30 minutes).

If using whole fresh fruit: wash, pit, peel (if necessary) and roughly chop. For berries, no peeling is needed. For citrus, segment or juice as required.

Puree fruit in a blender or food processor until completely smooth. For very pulpy fruits, pass the purée through a fine-mesh sieve for a silky texture, pressing with a spatula. You should end up with about 4 cups of purée or juice.

Mix the chilled simple syrup into the fruit purée. Add the lemon juice, a pinch of salt, and the corn syrup or glucose (if using) to help with freeze texture. Taste and adjust sweetness — the mixture should taste slightly sweeter than you want the finished sorbet to be (freezing dulls sweetness).

If using vodka (optional), whisk it in now. If making a creamier sherbet, whisk in the cream or non-dairy alternative until uniform.

Divide the base into portions if making multiple rotating flavors. Stir in desired add-ins: chopped fresh herbs (lightly bruise leaves first), citrus zest, grated spices, or roasted fruit purée. Typical amounts: 1–2 tbs herbs per batch, 1 tbs zest, 1 tsp spices. Adjust to taste.

Chill each flavored mixture thoroughly in the refrigerator (at least 1 hour, preferably 2) until very cold — this helps the churn produce a smoother sorbet.

Set up your ice cream maker according to manufacturer instructions. Pour the chilled fruit mixture into the machine and churn until it reaches soft-serve consistency (typically 20–30 minutes depending on machine and mix).

Transfer churned sorbet into an airtight container. Smooth the top with a spatula, press a piece of parchment directly onto the surface to prevent ice crystals, and close the lid.

Freeze for at least 2–4 hours to firm up. For best texture, remove from freezer 5–10 minutes before scooping to soften slightly.

Label containers with flavor and date. Sorbet is best within 2 weeks for peak flavor and texture, though it can be kept up to 1 month if well-sealed.

To rotate flavors for a menu: prepare several flavored bases and freeze each separately. Offer 2–3 flavors at a time and swap weekly or as stocks deplete. Use similar sugar ratios across flavors to keep texture consistent.

Scoop into chilled bowls or glasses. Garnish with a sprig of fresh mint or appropriate fresh fruit slice/zest. Serve immediately.