Super Easy Sorbet

Sorbet

With summer right around the corner, I got the urge to dip into my recipe box for a fun sorbet. There’s nothing more refreshing than a tangy, cool summer treat. Since I recently snagged a bunch of fresh produce I decided to make lemon, grapefruit and strawberry sorbets.

The basic recipe is fairly easy to follow. It’s really just frozen simple syrup and a puree/juice. When using a puree to make my sorbet, I like to do 1:2 simple syrup to puree. In this case I did one cup of simple syrup and two cups of strawberry puree. (Full recipe below.)

Not all fruits lend themselves to a nice puree. As a hater of pulp, I stick to using the juices from my favorite citrus-y (but pulpy) fruits. When it comes to using juice to create a sorbet, I tend to do a 1:1, simple syrup to fruit juice. Since you’re lacking the solids of a puree, if you do 2:1, simple syrup to juice, you’re going to end up with a popsicle. For the lemon and grapefruit sorbets, I used one cup of simple syrup and one cup of fresh fruit juice. (Full recipes below.)

The creation process is as easy as the recipe. To create a cup of simple syrup, heat a cup of water in a sauce pan and dissolve in one cup of sugar. Stir over medium heat until the sugar fully dissolved and the mixture comes to a boil. Let it boil for oneĀ  minute and remove from the stove to cool. (If I’m being impatient, I will put it in the fridge to cool.)

While the simple syrup cools, create your puree or juice your fresh fruit. I like to add a splash (about a TBSP) of lemon juice to all my purees for that extra tart taste but it’s not necessary.

Once the syrup is cooled, combine it with the puree/juice. At this point, if you have an ice cream maker, just toss the mixture in there and you’re all set! We have the old-school Waring ice cream maker from the early ’90s. Despite the horridly designed box and graphics, you can’t fault it for being reliable. The only downfall is that the thing is SO loud. I seriously think I’d rather sitting on the tarmac at Laguardia Airport than sit in the same room as that ice cream maker. Since I just didn’t have the patience for that noise, I decided to use the freezer method.

Strawberry Sorbet

Dump the mixture into a 9 inch, metal baking dish and stash it in the freezer. Check it every hour or two and when the mixture is a little more than half frozen, pull it out, break it up with a fork (this shouldn’t be too hard) and run the whole thing through the blender or food processor. This will help infuse some of those delightful little air bubbles into the sorbet that you would naturally get from the churning of a traditional ice cream maker. If you’re busy chasing kids or catching zzz’s, it’s not the end of the world if you skip this step. But if you’re intent on following the directions you can always pull out the totally frozen sorbet, let it melt on the counter for a while and then blend it up again.

Without further adieu, here are the recipes that I used:

Lemon Sorbet

  • 1 c sugar
  • 1 c water
  • 1 c fresh squeezed lemon juice

Strawberry Sorbet

  • 1 c sugar
  • 1 c water
  • 2 c fresh strawberries, chopped
  • 1 TBSP lemon juice

Grapefruit Sorbet

  • 1 c sugar
  • 1 c water
  • 1 c fresh squeezed grapefruit juice
Advertisements