Sorbet is a delightful way to enjoy a low-fat dessert or a between-courses palate cleanser. Fruit sorbet can be made using either in-season fruit or frozen fruit. A stand mixer, such as a KitchenAid, takes most of the work out of making sorbet.

Things You'll Need

Decide what flavor of sorbet you wish to make–a sweet sorbet with a mixture of fruits, or a tangy-tart sorbet with citrus fruits? Juicy fruits (such as berries or stone fruits) create a more flavorful sorbet than dense fruits (such as apples). Select a single fruit to use or gather a mixture together for a more complicated sorbet.

Prepare the fruits for the sorbet. Approximately 3 to 4 cups of fruit will make about 2 cups of sorbet. Depending on the size and type of fruit being used, some peeling or chopping may be necessary. For example, peaches, nectarines or other stone fruits should be peeled and chopped into 1-inch pieces. Berries, such as strawberries, blueberries and raspberries, can be used whole.

Set aside about one-quarter of the prepared fruits and place in a bowl in the refrigerator.

Arrange the pieces of fruit on a baking sheet covered with waxed paper. The pieces of fruit should lay flat in a single layer without touching.

Set the sheet of fruit in the freezer for approximately 12 to 24 hours, or until frozen.

Remove the fruit from the refrigerator and freezer, and place in the mixer bowl.

Mix the fruits using the paddle blade on low speed for two to three minutes or until somewhat mixed (it will be lumpy).

Add sugar to the mixture to sweeten the fruits and draw out their juices–about 1/2 cup of sugar is usually sufficient. Mix for two minutes on medium speed, then turn off the mixer and check consistency. If the sorbet still seems lumpy or isn’t mixing, add about 1/4 cup water or fruit juice, then continue mixing on medium to high speed.

Stop mixing when the fruit is smooth and does not appear to have any lumps. If it is too thin, place the sorbet in the freezer for five to 10 minutes to thicken.


Tips

  • If using frozen fruit, skip steps 4 and 5; instead, remove a quarter of the amount of fruit being used and place in the refrigerator for about 12 to 24 hours to thaw.