Fruit sorbets are a delightful way to conclude a meal on a light, sweet, and fruity note without feeling heavy.
With no dairy or fat content, they’re perfect for finishing a hearty meal or cooling off on a hot day. Sorbet truly is a versatile dessert or snack.
And let’s face it, nothing beats the flavor of homemade sorbet, especially since it’s so easy to make!
Fruits, water, and sugar—that’s all you need!
Tips for Making the Perfect Sorbet
Here are some tips to make your homemade sorbet a success.
Use Fresh Fruit Juices
The natural taste of fresh ingredients is unmatched for enhancing the flavor of sorbet.
Why Add Orange Juice? Orange juice balances the sharp acidity of lemon with its natural sweetness and adds a subtle golden hue to the sorbet.
If you prefer, you can replace it with an equal amount of lemon juice or experiment with a tropical twist using lime.
Pro Tip for Juicing Citrus: Roll citrus fruits on a hard surface under the palm of your hand before juicing to release more juice.
Zest or No Zest?
Zest contains essential oils that enhance the sorbet’s flavor with vibrant and complex citrus notes. Without zest, the sorbet will have a softer, more subdued flavor.
For an ultra-smooth texture, strain the zest from the mixture before freezing. If you prefer a rustic look, leave some zest for an artisanal effect.
If you don’t have organic lemons or the zest isn’t appealing, you can omit it from the recipe.
Tips for Using Zest: Grate only the yellow part of the lemon peel, avoiding the bitter white pith.
Serving Ideas for Sorbet
As a Dessert: Serve it on its own, with fresh fruit, or in an ice cream sundae alongside other flavors.
As a Palate Cleanser or Digestif: Sorbet can be a refreshing interlude between courses during a hearty meal like fondue or raclette. For a festive touch, add a splash of vodka, limoncello, or prosecco.
How to Make Sorbet Without an Ice Cream Maker
Here’s how to make sorbet easily without an ice cream machine:
- Prepare the Mixture: Pour the juice and syrup mixture into a shallow dish (a Pyrex dish works well) lined with plastic wrap to make it easier to remove once frozen.
- Place the dish in the freezer. During the first two hours, stir the mixture every 30 minutes with a spoon to prevent large ice crystals and ensure a smooth texture.
- After two hours, remove the mixture from the freezer and cut it into cubes. Blend the cubes into a smooth puree using a food processor or immersion blender.
- Return the puree to the dish, adding a fresh layer of plastic wrap if needed. Freeze again, and repeat the process after two more hours for the best results.
Lemon Sorbet Recipe with Orange
Refreshing, tangy, and delightfully light, this homemade lemon and orange sorbet is the perfect dessert to enjoy a burst of freshness with ease.
Ingredients
- 1 ½ cups (375 ml) water
- 1 ½ cups sugar
- 1 lemon (finely grated zest)
- 1 cup (250 ml) freshly squeezed lemon juice
- ½ cup (125 ml) freshly squeezed orange juice (about 1 medium orange)
Instructions
- In a saucepan, bring the water and sugar to a boil over medium heat until the sugar is fully dissolved. Remove from heat.
- Add the lemon zest and let it steep for a few minutes.
- Stir the lemon juice and orange juice into the cooled syrup. Mix well.
- If desired, strain the mixture through a sieve to remove the zest.
- Pour the mixture into a shallow dish lined with plastic wrap for easy removal.
- During the first two hours, stir the mixture with a spoon every 30 minutes to prevent ice crystals from forming.
- After 2 hours, cut the partially frozen mixture into cubes and blend it in a food processor to create a smooth puree.
- Return the mixture to the freezer and repeat the process two hours later.
- Return to the freezer until ready to serve.
