Cookstr.com

Fresh Fruit Sherbet

This image courtesy of Joseph DeLeo

Makes1 quart

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Coursedessert

Dietary Considerationlactose-free

Equipmentice cream maker

Five Ingredients or LessYes

Taste and Texturefruity, sweet

Type of Dishsorbet

Ingredients

  • 3 cups fresh squeezed orange or grapefruit juice
  • 2/3 to 1 cup light Simple Syrup (see below; quantity will depend on the sweetness of the juice)
  • 1 tablespoon grated lime or lemon zest
  • 1½ cups fresh squeezed lime or lemon juice
  • 2 ¼ to 2 ½ cups light Simple Syrup (see below)
  • 2 to 4 ripe mangoes, papayas (or 1 melon)
  • ¼ cup superfine sugar
  • Juice of ½ lemon
  • 1 quart of berries: strawberries hulled and halved, or raspberries left whole
  • Juice of 1 lemon
  • ¼ cup superfine sugar
  • 2 cups sugar

Instructions

  1. For Orange, Grapefruit, Lemon or Lime Sorbet: In a bowl, combine the juice and syrup and chill thoroughly. Pour the mixture into the container of an ice cream maker and freeze according to the manufacturer’s directions.

  2. For Pulpy Fruit Sherbet: Peel, pit, and seed fruit. Cut the pulp into small pieces and toss with the sugar and lemon juice. Chill for 20 minutes until softened. Using a blender or food processor, puree the fruit mixture; there should be about 4 cups of puree. Chill for 20 minutes. Pour the puree into the container of an ice cream maker and freeze according to the manufacturer’s directions.

  3. For Berry Sherbet: In a non-aluminum saucepan, combine the berries with the lemon juice and sugar over moderate heat. Bring to a simmer, stirring from time to time, just until the fruit begins to give off its juice. Remove from the heat and puree in a food processor or blender. Pass the pulp through a sieve to remove the seeds. Chill for at least 20 minutes. Pour the puree into the container of an ice cream maker and freeze according to the manufacturer’s directions.

  4. For Simple Syrup: Place the sugar and 4 cups cold water in a saucepan and bring to a boil over high heat, stirring with a wooden spoon until the sugar has dissolved. Continue to boil for 5 minutes and remove from the heat. When the syrup is cool, refrigerate in a covered container. The syrup will keep for two weeks under refrigeration andcan be frozen indefinitely. Makes 1 quart.

YOUR RECENTLY VIEWED RECIPES

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Reviews

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
OR
Sign In using Email and Password