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Ingredients
- Raspberry Sorbet:
- 8 oz Raspberry
- 3 tbsp sugar syrup or maple syrup (to keep it refined sugar free) or orange juice (if you prefer less sweet)
- lemon juice optional
- Pineapple Sorbet:
- 8 oz pineapple nose removed, cut into ½ inch cubes (fresh or frozen)
- 3-4 tbsp sugar syrup or maple syrup to keep it refined sugar free or orange juice (if you prefer less sweet)
- Peach Sorbet:
- 8 oz Peaches peeled, fresh or frozen, cut into ½ inch cubes
- 3-4 tbsp sugar syrup or maple syrup - to keep it refined sugar free or orange juice (if you prefer less sweet)
- lemon juice
- Honeydew Melon Sorbet:
- 8 oz honeydew melon flesh only, cut into cubes
- 3-4 tbsp sugar syrup or maple syrup - to keep it refined sugar free or orange juice (if you prefer less sweet)
- lemon juice
- Sugar Syrup (if you're not using Maple syrup):
- 8 oz white sugar
- 2 cups 2 cups water
Details
Preparation time 15mins
Cooking time 15mins
Preparation
Step 1
Sugar Syrup:
Combine the sugar and water in a saucepan and heat until the sugar dissolves. Simmer for a further 15-20 minutes until you get a sugar syrup. Pour into a glass jar/bottle. Let it cool completely and for best results, chill in the fridge until you need it.
Fruit Sorbet:
Cut up whole fruits into ½ inch cubes (except raspberries - these can be frozen whole).
Lay out the fruits in a single layer on parchment paper lined baking trays (it's OK if the fruits touch).
Freeze the fruits completely and store them in freezer bags.
Roughly weigh out 8 oz of the frozen fruit and place it in a small food processor or ice crushing blender.
Pulse to crush the fruits into small pieces and add the simple syrup, a tablespoon at a time (while pulsing) to create a smooth sorbet-like paste. Please see notes.
Add a squeeze of lemon juice and run the blender for a few seconds to mix.
Spoon it into a bowl and serve immediately - or store in the freezer until you’re ready.
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