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Homemade sorbet

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Get ready for the most refreshing homemade sherbet you’ve ever tasted with this perfect recipe! Smooth as silk, full of flavor and a delicious dessert for any occasion, this one will blow your mind!

I love a nice surprise after a long day in the sun. Lucky for you, I have a few different recipes you MUST try to beat the heat! My Peach Milkshake, this homemade bagged ice cream, or this delicious frozen lemonade will do the trick!

Easy homemade sorbet recipe

There is something special about a refreshing dessert on a hot summer day. Food always tastes better and this sorbet is no exception. Not only is it beautiful with its extraordinarily bright colors, but also the taste… It will blow your mind! Plus, when you hear how simple it is to make, you’ll never want to buy it from the store again!

I chose to make 3 different flavors of this homemade sherbet (because my kids couldn’t pick just one!), and wow, I did! I made mango, strawberry and lemon. You can do one or do them all. My particular favorite is adding them all to the same bowl and eating them together. It is fruity, fresh and a dessert that everyone will love. The consistency is perfectly creamy and melts in your mouth. You can’t help but have seconds!

Ingredients in homemade sorbet

Since I couldn’t decide on just one flavor, I made three! This works for you because now you have a few more options to choose from! See the recipe card at the bottom of the post for exact measurements.

strawberry sorbet

  • Frozen strawberries: Take them out of the freezer. You don’t want them to thaw.
  • Simple syrup: That’s how it sounds. a simple syrup. Ingredients and instructions are on the recipe card.
  • Lemon juice: This is mixed with the strawberries and not only adds flavor but keeps it fresh.

Mango Sorbet

  • frozen mango: You can buy it in a bag at your local supermarket.
  • Simple syrup: Made from sugar and water, this is what will sweeten the sherbet.
  • Lemon juice: Adds a bit of brightness to the lemon flavor.

lemon sorbet

  • Simple syrup: By now you can probably tell that simple syrup is a must when making sherbet!
  • Lemon juice: You will use a lot of lemon juice to get a good flavor. Do not be afraid. That’s the perfect amount for this homemade sherbet!
  • Lemon peel: Get that fresh lemon flavor from lemon zest.

simple syrup

  • Granulated sugar: This will act as a sweetener for the homemade sherbet.
  • Waterfall: The water is mixed with sugar. Once blended with the fruit, this is what gives the homemade sherbet a creamy texture.

How to make homemade sorbet

Get ready to see how easy it is to make this homemade sorbet. Not only is it delicious, but it does a LOT! And it tastes so much better than anything you can find at the store or restaurant. After all, fresh is best!

simple syrup

  1. Boil: Bring the water and sugar to a gentle boil in a medium saucepan. Lower the heat and simmer for 1-2 minutes until all the sugar has dissolved.
  2. Freddy: Turn off the heat and let it cool completely. Store in the refrigerator in an airtight container until ready to make your homemade sorbets or up to 1 month.

strawberry sorbet

  1. Wrist: Put the frozen strawberries, simple syrup and lemon juice in a blender or food processor. Blend to crush the fruit into pieces. Stir on high until smooth.
  2. Adjust with lemon juice: Taste and add more lemon juice or simple syrup as needed to suit personal preference.
  3. To freeze: Transfer to a freezer-safe container (I prefer a 9×5 pan), cover, and freeze for 2-3 hours.
  4. Soften and serve: When ready to serve, let it sit at room temperature for 5-10 minutes before draining.

Mango Sorbet

  1. Wrist: Put frozen mangoes, simple syrup and lemon juice in a blender or food processor. Blend to crush the fruit into pieces. Stir on high until smooth.
  2. Adjust with lemon juice: Taste and add more lemon juice or simple syrup as needed to suit personal preference.
  3. To freeze: Transfer to a freezer-safe container (I prefer a 9×5 pan), cover, and freeze for 2-3 hours.
  4. Smooth and serve: When ready to serve, let stand at room temperature for 5-10 minutes to soften before draining.

lemon sorbet

  1. Whip: Add the simple syrup, lemon juice, and lemon zest to a bowl and mix.
  2. To freeze: Transfer to a freezer-safe container (I prefer a 9×5 pan), cover and freeze for 5-6 hours, remove from freezer and stir with a fork every thirty minutes for the first 3 hours to help give the sip a lighter texture.
  3. Soften and serve: When ready to serve, let it sit at room temperature for 5-10 minutes before draining.

variations

This homemade sherbet is delicious and easy! There are a few things you can try to make it perfect for you!

  • Change the flavor: The fruit in this recipe can be substituted for whatever frozen fruit you want to use. I love berries (but especially raspberries), lime, peach, or even watermelon. It may be necessary to adjust the amount of simple syrup and lemon juice to account for the difference in sweetness or tartness of the fruit.
  • Fresh fruit MUST be frozen before use: When using fresh fruit, place sliced ​​fruit on a parchment-lined baking sheet and freeze overnight before using in this recipe. Reduce simple syrup to ¼-⅓ cup.
  • Try different citrus fruits: Lemon sorbet can be adapted to any other citrus, although sweeter citrus (like oranges) will require more juice and less syrup to avoid being too sweet.
  • Don’t forget the simple syrup: Simple syrup can be reduced in any recipe to reduce sweetness, but avoid removing it entirely. Simple syrup has a lower freezing point than water or fruit, which helps give the sherbet a smooth, silky texture when you’re ready to drink it.
  • Prepare the syrup in advance: Simple syrup can be made in smaller or larger batches, with equal parts water and sugar. It can be stored for up to a month in the refrigerator.

How to save leftover homemade sherbet

You can easily store any leftover straw and enjoy it all month long! Store your homemade sherbet in the freezer in an airtight container. Make sure you put it on a shelf in the freezer and not on the door. If you keep it in the door, ice crystals can form on it because the temperature is not constant (because it opens and closes often). Your sorbet will last in the freezer for about a month.

I know you can buy all kinds of delicious frozen treats at the store, but why when you can make them at home? Check out some of my favorite recipes and you’ll have a freezer full of juicy, fruity treats to last you all summer!


simple syrup

  • Bring the water and sugar to a gentle boil in a medium saucepan. Lower the heat and simmer for 1-2 minutes, until all the sugar has dissolved.

  • Turn off the heat and let it cool completely. Store in the refrigerator in an airtight container until you are ready to make your sherbets, or up to 1 month.

strawberry sorbet

  • Put the frozen strawberries, simple syrup and lemon juice in a blender or food processor. Blend to crush the fruit into pieces. Stir on high until smooth.

  • Taste and add more lemon juice or simple syrup as needed to suit personal preference.

  • Transfer to a freezer-safe container (I prefer a 9×5 pan), cover, and freeze for 2-3 hours.

  • When ready to serve, let it sit at room temperature for 5-10 minutes before draining.

Mango Sorbet

  • Put frozen mangoes, simple syrup and lemon juice in a blender or food processor. Blend to crush the fruit into pieces. Stir on high until smooth.

  • Taste and add more lemon juice or simple syrup as needed to suit personal preference.

  • Transfer to a freezer-safe container (I prefer a 9×5 pan), cover, and freeze for 2-3 hours.

  • When ready to serve, let it sit at room temperature for 5-10 minutes before draining.

lemon sorbet

  • Add the simple syrup, lemon juice, and lemon zest to a bowl and mix.

  • Transfer to a freezer-safe container (I prefer a 9×5 pan), cover and freeze for 5-6 hours, removing from freezer and stirring with a fork every thirty minutes for the first 3 hours to help set the sorbet. a lighter texture.

  • When ready to serve, let it sit at room temperature for 5-10 minutes before draining.



Servants: 5

Calories337kcal (17%) Carbohydrates90g (30%) Protein1g (2%) Fat0.4g (1%) Saturated Fat0.05g Polyunsaturated Fat0.1g Monounsaturated Fat0.1gSodium42mg (2%) Potassium178mg (5%) Fiber1g (4%) Sugar87g ( 97% ) Vitamin A333UI (7%) Vitamin C44mg (53%) Calcium22mg (2%) Iron3mg (17%)

All nutritional information is based on third party calculations and is an estimate only. Each recipe and nutritional value varies based on brands used, measurement methods, and serving sizes per family.

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