Sparkling White Grape Sorbet

Try serving this decadent sorbet in a wine glass, topped with equal parts white wine. You’ll be the hit of any social event!

INGREDIENTS | YIELD: 1 QUART
4 pounds white grapes
¼ cup water
¼ cup corn syrup
¼ cup sparking white grape juice

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Blackberry Lime Sorbet

Blackberry and lime reunite once again to delight the taste buds in this refreshing (and refreshingly easy) sorbet.

INGREDIENTS | YIELD: 1 QUART
4 cups fresh blackberries 1 cup water
1 cup sugar
⅔ cup lime juice

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Honeydew Sorbet

Similar in texture to the cantaloupe, the honeydew melon has its origins in France and is considered to be the sweetest variety of melon.

INGREDIENTS | YIELD: 1 QUART
1 large, ripe honeydew (2–2½ pounds)
½ cup sugar Pinch salt
1 teaspoon freshly squeezed lime juice

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Ginger Pear Sorbet

The hint of ginger in this refreshing sorbet kicks it up a notch, taking the sweetness of the pear to a new level of delicious. If ginger isn’t your thing, you can simply omit it.

INGREDIENTS | YIELD: 1 QUART
3 pounds ripe pears 1 cup water
¼ teaspoon dried ginger 1 tablespoon lemon juice
¾ cup sugar

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Pineapple Coconut Sorbet

The availability of canned pineapple makes this sorbet delightfully easy, and it’s downright delicious. What more could you ask for?

INGREDIENTS | YIELD: 1 QUART
3 cups canned pineapple
½ cup pineapple juice, drained from can
¾ cup sugar
¼ cup sweetened coconut flake

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Strawberry Banana Sorbet

While great served straight from a bowl or cone on its own, this creamy combination can be stepped up a notch or two by adding dried strawberries into the freeze cycle, or by adding caramelized bananas to the dish just before serving.

INGREDIENTS | YIELD: 1 QUART
1 banana, peeled and chopped
2½ cups strawberries, hulled and chopped
½ cup sugar
½ cup water
1 tablespoon fresh lemon juice

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Bing Cherry Sorbet

Although there are easily more than 1,000 varieties of cherries, only about 10 percent are commercially grown. Of these, the Bing is considered to be one of the sweetest and most enjoyable.

NGREDIENTS | YIELD: 1 QUART
2½ pounds Bing cherries
¾ cup water 1 cup sugar
2 teaspoons lemon juice
½ teaspoon vanilla extract

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Cantaloupe Sorbet

This gorgeously colored sorbet is a true crowd pleaser, especially when served in cantaloupe bowls. Halve each melon, remove the flesh, and freeze the rind until serving time. A garnish of fresh mint finishes it beautifully!

INGREDIENTS | YIELD: 1 QUART
1 large, ripe cantaloupe (2–2½ pounds)
⅔ cup sugar
¼ teaspoon salt
1 teaspoon freshly squeezed lemon juice

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Lemonade Sorbet

One bite of this refreshing sorbet will have you reminiscing about the days of backyard ballgames and sidewalk lemonade stands. Enjoy!

INGREDIENTS | YIELD: 1 QUART
1 cup sugar
1 cup water
1 cup prepared lemonade
¾ cup freshly squeezed lemon juice

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Tart Apple Sorbet

Prepare to pucker in the tastiest way with this incredible sorbet. You can opt to use the readily available Granny Smith apples, or any other apple that offers a tangy bite.

INGREDIENTS | YIELD: 1 QUART
⅔ cup sugar
1 tablespoon corn syrup 1 cup water
2 tart apples, peeled and cored Juice of 1 lemon

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Watermelon Sorbet

As its name indicates, watermelon is full of liquid, and thus, it freezes quite solidly. Therefore, it is best to remove frozen sorbet from the freezer 10–15 minutes before serving

INGREDIENTS | YIELD: 1 QUART
3 cups watermelon juice
⅔ cup sugar
¼ teaspoon salt
1 tablespoon freshly squeezed lemon juice
¼ cup mini chocolate chips (for “seeds”)

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Mango Sorbet

Delicious in both flavor and color, mango sorbet steps in and satisfies the need for a taste of the tropics when pineapple or coconut just won’t do. If you are looking for a sweet accompaniment, coconut ice cream is a wonderful choice

INGREDIENTS | YIELD: 1 QUART
¾ cup sugar
⅔ cup water
2 tablespoons lime juice 2 pounds fresh mangos
1 teaspoon vanilla extract

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Kiwi Sorbet

Few fruits pack the punch of flavor that the kiwi does, which makes it the ideal fruit to turn into sorbet. Be sure to choose a kiwi that feels softer to the touch—a hard kiwi will be less juicy and less flavorful.

INGREDIENTS | YIELD: 1 QUART
1 cup sugar 1¼ cups water
Juice of ½ lemon
5 fresh kiwis, peeled

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Rhubarb Sorbet

Rhubarb is pleasingly sour, and is a wonderful ingredient in many desserts. Though perfectly civil, its name actually means “root of the barbarian.” Look for redder stalks when shopping; the redder that rhubarb is, the sweeter it should be.

INGREDIENTS | YIELD: 1 QUART

1½ pounds rhubarb, cleaned and chopped

⅔ cup water

¾ cup sugar

1 teaspoon fresh lemon juice

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Raspberry Nectarine Sorbet

The gentle tang of the nectarines in this recipe plays perfectly with either black or red raspberries. If you can find them, golden raspberries are a delicious variety, and their sweetness is unrivaled when it comes to berries.

INGREDIENTS | YIELD: 1 QUART
1 pound nectarines
1 cup water
¾ cup fresh raspberries 1 tablespoon lemon juice
⅔ cup sugar
1 tablespoon brown sugar

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