The Best Sorbet Recipe

A homemade fruit sorbet is the perfect end to a summer's day.

INGREDIENTS 

ICE CREAM MAKER METHOD

▢ 3 lb. strawberries, tops removed and halved

▢ 1 c. granulated sugar

▢ 1 tbsp. lemon juice

▢ 1/4 tsp. kosher salt

NO CHURN METHOD

▢ 2 lb. raspberries

▢ 1 c. granulated sugar

▢ 3/4 c. water

▢ 1 tbsp. lemon juice

▢ 1/4 tsp. kosher salt

DIRECTIONS

ICE CREAM MAKER METHOD 

1. In a food processor, blend strawberries until liquified and no chunks remain. Strain through a fine mesh strainer, pressing on solids to get all the liquid out. You should have 4 cups of puree.
2. Add puree to a large bowl and stir in sugar, lemon juice, and salt. Taste and add more lemon juice, if desired. Refrigerate until well chilled, at least 2 hours.
3. When ready to churn, add sorbet base to ice cream maker and churn according to manufacturer’s instructions, about 20 minutes. Mixture will be smooth, creamy, and thickened, but not entirely solid.
4. Pour into a freezer safe container and freeze until ready to serve, at least 2 hours.

NO CHURN METHOD

1. Line a large baking sheet with parchment and spread fruit out in an even layer. Freeze until completely solid, 2 hours.
2. In a small saucepan over medium heat, add sugar and water. Stir until sugar is completely dissolved. Let cool to room temperature. In a food processor, add frozen fruit and simple syrup and blend until smooth. Add lemon juice and salt and blend until incorporated. Taste and adjust lemon juice as needed. Pour into a freezer safe container and freeze until solid, at least 4 hours. No churn sorbet will be slightly harder and icier than churned sorbet.