Sorbet is an ideal treat for a hot day, and the perfect reason to break out that ice cream maker. From fruit-forward sorbets to a spiced chocolate flavor and a boozy lemonade, these are our best recipes for making your own sorbet as well as using it as a component in layered desserts.
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Sour-Cherry Lambic Sorbet
"Above all, sorbet should taste — and feel — almost like eating fresh fruit," says ice cream maven Jeni Britton. This recipe incorporates both pitted sour cherries and cherry lambic beer for deep fruit flavor.
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Strawberries and Cream Gelato Cake
As stunning as it is delicious, this creamy strawberry and sour cream gelato cake from Il Laboratorio del Gelato owner Jon Snyder is the perfect centerpiece for summer celebrations. Make your own strawberry sorbet for the vibrant red layers with the recipe here or use store-bought.
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Mexican Chocolate Sorbet
Mexican cinnamon and vanilla complement the heat of guajillo and chipotle chiles for this sorbet version of Mexican hot chocolate.
Famed pastry chef Claudia Fleming's Boozy Frozen Strawberry Lemonade is sweet, zippy, and irresistibly delicious — exactly the kind of drink you want on a hot summer afternoon. The frozen co*cktail is made with lemon vodka, Prosecco, basil, limoncello, strawberries, and lemon sorbet and can double as a dessert.
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Tropical Jackfruit–Ginger Ale Sorbet with Charred Pineapple
Chef Sam Fore of the pop up Tuk Tuk Sri Lankan Bites in Lexington, Kentucky, created this summer fruit dessert recipe for an icy, quenching sorbet of jackfruit, pineapple, and ginger ale.
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Chocolate-Raspberry Icebox Cake
This Chocolate-Raspberry Icebox Cake is creamy, it's dreamy, and it's so simple to make. Crushed cookies, fresh raspberries, and layers of tart raspberry sorbet and velvety vanilla ice cream transform into a gorgeous marbled layer cake in about 15 minutes — no frosting required.
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Lemon and Fresh Sorrel Sherbet
Pastry chef Belinda Leong started to incorporate wild greens and herbs into her desserts during a foraging-focused internship in Copenhagen. When sorrel's in season, she uses the tart, lemony green to flavor her tangy sherbet; mint, thyme, and basil are also terrific choices.
This sorbet by chef and ice cream maker Fany Gerson has a creamy texture thanks to the addition of corn syrup or honey, which increases the sugar content and helps make the final product richer, less icy, and more scoopable. Bright and airy, with the perfect sweet-tart balance from the raspberries and just the right amount of a floral hit from the hibiscus, this is a super-refreshing summertime treat.
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Rio-Style Ginger Beer Floats
Chef Eric Ripert's sweet, fizzy drink, made with orange juice, passion fruit, and mango sorbet, is his Brazilian take on a typical American root beer float.
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Lemon-Rosemary Sorbet
Making this bright and herbaceous sorbet is simple. First, you cook a simple syrup with rosemary sprigs. Then you add that to fresh lemon juice, chill it, and mix it in an ice cream maker. Voilà!
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Strawberry, Lemon, and Vanilla Ice Cream Parfait
Fresh strawberry sauce and refreshing lemon sorbet make these giant sundaes a delightful early summer treat.
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Mango-Basil Vacherin
Yigit Pura perfected this crisp-creamy French dessert while working at restaurant Daniel in New York City. His updated version combines little lime meringue kisses with basil ice cream and sweet mango sorbet.
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Melon Sorbet
Jeni Britton's easy sugar syrup can be mixed with almost any fruit puree and churned in an ice cream maker to make sorbet. During the summer, she loves sorbets made with locally grown heirloom melons and ruby-red sour cherries.
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Pineapple Carpaccio with Lemon Sorbet and Candied Zest
Here's a refreshing dessert that looks and tastes spectacular. If you can find one, try a pineapple labeled gold; relatively new to the market, this hybrid is always lusciously sweet.
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Tomato Sorbet
Chef Andrew Zimmern makes this recipe all summer long with everything from orange sunburst cherry tomatoes to Valencias to German Striped. He says the bigger the acidity and sweetness of the tomatoes, the better.
If your sorbet is rock-hard after churning and freezing: Allow it to sit on the counter for 5 minutes to soften before scooping OR. Melt the base back down to liquid, add more sugar, or a bit of corn syrup, or a splash of alcohol, then re-churn and refreeze.
Sucrose is fairly sweet and doesn't add much body to a syrup. That's why pastry chefs look to liquid sugar like invert sugar, glucose, or dextrose, which all make sorbet creamier when used properly. The easiest alternative sugar—the one you can find in any American supermarket—is plain 'ol non-high-fructose corn syrup.
According to Serious Eats, the optimal sugar concentration for sorbet is 20-30%. Sugar dissolved in water lowers the freezing point of the mixture. The sweet spot of sorbet is all about adding enough sugar to prevent it from freezing solid, while not adding so much sugar that it won't solidify at all.
What makes sorbet different from sherbet? Sorbet is strictly fruit juice and sugar while sherbet is fruit juice, sugar, and a bit of milk. That gives sorbet a brighter, more vibrant flavor and sherbet a creamier consistency.
The optional egg white helps to stabilize, emulsify, and preserve the texture of the sorbet if you are going to keep it in your freezer for a few days.
But Italian sorbets, called sorbettos, have the same luxurious mouth-feel as an ice cream. I worked on many batches before discovering that through a combination of reducing down the simple syrup to concentrate it, and then adding some thickening via a bit of cornstarch, it could happen!
Since alcohol doesn't freeze, the vodka helps add smoothness to the the crunchy, icy texture of the sorbet. I made mine with Heritage Distilling Company's vodka. Triple distilled with a smooth finish, it's the perfect addition to this refreshing dessert.
Using a little neutral alcohol will also affect the freezing (without actually affecting the flavour), will help fight the growth of the ice crystals and prevent the sorbet from freezing too hard. But it won't stop the air from abandoning the sorbet.
The base is either fruit puree for sorbet or milk/cream for ice cream. It may be enriched with egg yolks for flavour and its emulsification qualities (it helps bind everything together and give a firmer texture to your finished product).
It may seem like an overwrought step but it really helps. It gives the sorbet even more lemon flavor and just a touch of bitterness which nicely balances the sweet and sour. There is so much flavor in lemon peel it would be a waste not to take advantage of it.
Sorbet has less calories than ice cream and other frozen desserts, and no fat. It's fruit content also makes it rich in vitamin C. Any downsides? That fruit content also means it contains a fair bit of sugar, and if we're comparing it with ice cream and gelato, it has less calcium, vitamin A and iron.
Sorbetto is also called sorbet. Sorbet is frozen blend of fruit, water, and sugar, (sometimes wine or liquor) and it's one of the oldest and most traditional ways of making dessert.
In fact, the biggest difference between sorbet and Italian ice may be their origin. Italian ice is the Italian version of creamy dairy-free ice while sorbet is of French origin. In addition, sorbets often contain liquor flavors while Italian ices do not generally contain alcohol but may compliment it well.
The main difference? Sherbet contains dairy while sorbet has no dairy. Sherbet (not “sherbert” as it's often mispronounced) incorporates a small amount of dairy, such as milk, cream or buttermilk, which give scoops a richer, creamier consistency as with this Raspberry Buttermilk Sherbet recipe (pictured above).
Alcohol doesn't freeze, so it helps prevent sorbet from freezing solid. A little bit goes a long way. 1 to 3 Tablespoons per quart of sorbet is a good rule of thumb.
Too little sugar and you end up with loads of crunchy ice crystals. Some experts swear by a ratio of 4 cups puréed fruit to 1 cup sugar. If you don't have an ice-cream maker, place the sorbet mixture in a sealed container in the very coldest part of your freezer (usually at the bottom and back).
Corn syrup also stops sugar crystals from forming, thereby keeping your sorbet's consistency thick. It's long been used to provide a cohesive texture in hard candy and jelly, and it's more viscous than granulated sugar — meaning it can add thickness and creaminess to whatever food it's in.
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