Light, sweet, and easy to make, find 15 recipes for homemade sorbets.
May 10, 2010
1 of 16Photo: Randy Mayor
Fresh, Creamy Sorbets
The beauty of sorbet lies in its simplicity: It’s basically just frozen water or juice sweetened with fruit, chocolate, liqueur, wine, or even fresh herbs. Unlike sherbet and ice cream, sorbet typically contains no dairy, making many of these recipes a good choice for anyone who is lactose intolerant or vegan. From fruity strawberry sorbet to decadent chocolate sorbet, find the perfect recipe to satisfy your cravings for a frozen treat.
2 of 16Photo: Becky Luigart-Stayner
Make the most of fresh pineapple and cool down on a hot summer night with this deliciously smooth and creamy pineapple dessert.
3 of 16Photo: Randy Mayor
Pink Grapefruit Sorbet
In this refreshing palate cleansing sorbet, sugar tames the tartness of grapefruit juice. And with just two ingredients, it could not be simpler to prepare. A serving delivers about two-thirds of your RDA for vitamin C, and only 145 calories.
4 of 16Photo: Randy Mayor
Key Lime Sorbet with Gingersnaps
Citrusy Key Lime Sorbet pairs beautifully with simple for a refreshing dessert that will transport you to the tropics.
5 of 16Photo: Becky Luigart-Stayner
Bittersweet Chocolate Sorbet
The deep chocolate flavor and rich consistency belie this dessert's low-fat status. Freeze the sorbet up to two days in advance; let stand at room temperature 15 minutes to soften a bit before scooping.
6 of 16Photo: Randy Mayor
Lime Basil Sorbet
This easy, cool summer treat ends any meal with a clean, refreshing, citrusy note. You only need four ingredients: limes (about 15), light corn syrup, sugar, and basil leaves (Sweet Italian or lemon basil work best). Tip: A traditional salt and ice electric freezer works best for this sorbet, as opposed to a tabletop freezer, which won’t freeze the mixture firmly enough.
7 of 16Photo: Jan Smith
Strawberry-Black Pepper Sorbet
This luscious sorbet has just a hint of black pepper to contrast and accentuate the sweetness of ripe summer strawberries. To crush the peppercorns, use a mortar and pestle, the side of a chef's knife, or the bottom of a heavy pan or skillet.
8 of 16Photo: Becky Luigart-Stayner
Lemonade Iced Tea Sorbet
We used full-flavored English Breakfast tea (a blend that includes black tea leaves), but consider substituting your favorite tea to make this frozen treat.
9 of 16Photo: Gentl & Hyers
Bittersweet Chocolate-Cherry Sorbet
Tart-sweet cherry and strong dark chocolate flavors meld beautifully in this surprisingly rich sorbet crowned with juicy fresh cherries. Use a high-quality jam for the sorbet, and be sure to start the process a day ahead for the best flavor and texture.
10 of 16Photo: Karry Hosford
The caramel notes of brown sugar tame rhubarb's tang. If you've frozen the sorbet overnight or longer, let it stand at room temperature for 10 to 15 minutes to soften before scooping.
11 of 16Photo: Randy Mayor and Iain Bagwell
Fresh Orange Sorbet
Named the Best Ice Cream/Sorbet in 58wang history, this crisp, cool dessert has been a standby for our staffers since its first taste test. The grated orange rind and mint sprigs are both optional, but add a finishing touch that's worth an extra few seconds.
12 of 16Photo: Becky Luigart-Stayner
Limoncello-Mint Sorbet with Fresh Blackberries
Limoncello is an Italian liqueur that can be mixed in a refreshing spritzer, but it truly stands out in this sorbet when paired with aromatic mint and fresh blackberries.
13 of 16Photo: Becky Luigart-Stayner
Buttermilk Sorbet with Strawberries
Though it commonly adds zing to biscuits, pancakes, and waffles, buttermilk rarely gets to express its natural tanginess by itself. However, this frozen treat lets it play center stage, adding slightly sweetened strawberries for color and variety.
14 of 16Photo: Randy Mayor
French Martini Sorbet
Created by reader Lynnsey Elshere as a twist on her favorite cocktail, French Martini Sorbet looks elegant served in a martini glass.
15 of 16Photo: Karry Hosford
Spicy Lemon Sorbet
The unexpected zip of ginger and pepper creates a carnival of contrasts: smooth but sharp, sweet but peppery.
16 of 16Photo: Randy Mayor
This Mexican dessert is sweetened with agave nectar, which is made from the desert plant that is used to make tequila. A wonderful alternative to table sugar, agave nectar has a low glycemic index, which means it is better for people with blood sugar issues.