Hoffman Media


Fruit Sorbet

Fruit Sorbet Recipe

1 1/3 cups water
1 1/3 cups sugar
Chilled fruit purée

For Mango Puree:
3 ripe mangos, peeled, cored, puréed, and strained
2 tablespoons fresh lime juice

For Raspberry Puree:
6 (1 dry pint) containers raspberries, puréed and strained
3 tablespoons fresh lemon juice

For Lime-Mint Puree:
2 cups fresh lime juice
1 (3/4-ounce) package fresh mint
1 tablespoon lime zest 

• In a small saucepan over low heat, combine water and sugar,
and stir until sugar is completely dissolved. Bring mixture to
a boil for 1 minute, then remove from heat. Pour the simple
syrup into a heatproof container, and place in refrigerator
until completely chilled.
• Combine the desired fruit purée flavor and simple syrup, stirring
to combine. Freeze in an ice-cream maker according to
the manufacturer’s instructions.
• Spread sorbet onto a small sheet pan, and freeze until solid.
• Repeat for each remaining flavor, if desired.


(Pictured in Sorbet Napoleons)

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