Summer Sorbet Recipe

An easy way to use up summer berries and fruit.

3 cups water
1-1/2 cups sugar*
2 tsp cornstarch
2 tbsp cold water
3 cups puréed fruit (strawberries, blueberries, blackberries, raspberries or mango work well, or any combination)
2 limes, juiced

* If you like a less sweet sorbet, you can cut down the sugar. If you like a more tart sorbet, increase the lime juice.


Step 1: Combine water and sugar in a medium-large pot and bring to a boil.

Step 2: Mix 2 tsp of cornstarch in 2 tbsp cold water until dissolved. Add cornstarch mixture to boiling water and sugar mixture and simmer for another 2 minutes.

Step 3: Remove from heat and add puréed fruit. If you don't like seeds, strain the mixture through a fine sieve (this is recommended if using blackberries and raspberries).

Step 4: Add the juice of two limes and stir. Cool sorbet mixture to room temperature.

Step 5: Once cooled, freeze in a sealed plastic container until solid (about 6-8 hours).

Step 6: Remove from freezer and cut into chunks.

Step 7: Spoon chunks into food processor (this may need to be done in batches) and blend for a few minutes until very smooth.

Step 8: Place blended mixture back into the plastic container and re-freeze until solid. If you want a super-smooth sorbet, you can repeat the blending, just make sure you re-freeze the mixture until solid each time.


Amy Rosen