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If you’re wondering how to make sorbet at home, you’re in the right place! Sorbet is a deliciously refreshing frozen dessert made with fruit, water, and sugar—no dairy required. The secret to a smooth, creamy sorbet lies in balancing the sugar content in the base. Too little sugar results in an icy texture, while too much sugar makes it slushy.
The Perfect Sorbet Base
The foundation of any good sorbet is a simple syrup combined with fruit juice or puree. The ratio of syrup to liquid can vary, and the key to a creamy sorbet is to get the perfect level of sugar in the sorbet base (aka brix). A great trick to ensure the right sugar balance is using the floating egg test!
Step-by-Step Guide on How to Make Sorbet
- Make a Simple Syrup: Combine 1 cup of water and 1 cup of sugar in a saucepan over medium heat, stirring until the sugar dissolves completely. Let it cool to room temperature.
- Prepare Your Fruit Base: Choose 1 cup of your favorite fruit juice or puree (such as mango, strawberry, or pineapple) and pour it into a tall container.
- Balance the Sugar Level: Stir in 1/4 cup of the simple syrup and gently drop a clean, raw egg into the mixture. Your sorbet base is ready if the egg floats with a quarter-sized portion of its shell exposed. If not, add one tablespoon of syrup at a time and test again until you achieve the right buoyancy.
Flavor Variations to Try
Enhance your sorbet with spices, teas, or herbs in your simple syrup! Here are some delicious combinations:
- Coconut milk + cardamom simple syrup
- Strawberries + hibiscus tea simple syrup
- Orange juice + fennel simple syrup
- Passionfruit and mango puree + rose simple syrup
- Pineapple juice + lime simple syrup
Any leftover simple syrup can be used in cocktails, mocktails, tea, or even to moisten cakes!
Churning Your Sorbet
If you have an ice cream maker, simply chill your sorbet base and churn according to the machine’s instructions. No ice cream maker? No problem! Use an immersion blender to blend the mixture every 30 minutes as it freezes for a smooth texture.
My Favorite Mango Sorbet Recipe
Recently, I received a box of Rasalu mangoes from Desi Mangoes, which are known for their rich juice and fibrous texture. I transformed them into a delicious mango sorbet using jasmine-infused simple syrup—floral, sweet, and perfect for summer!
This mango sorbet recipe has the exact syrup measurement, so you won’t need the egg trick. However, if you want to experiment with other fruits, use the floating egg method to get the perfect sorbet texture!
Now that you know how to make sorbet, it’s time to get creative in the kitchen. What flavor combination will you try first? Let me know in the comments!
Print
Mango Sorbet
- Total Time: 0 hours
- Yield: 1 pint 1x
Ingredients
- 1/2 cup sugar
- 1/2 cup water
- pinch of salt
- 2 jasmine tea bags
- 2 cup mango puree (~4 Rasalu mangoes), strained
- 1 tbsp lemon juice
Instructions
- Add sugar, water, and a pinch of salt to a saucepan. Bring the mixture to a simmer and stir until all the sugar is dissolved. Remove the pan from the heat and add the jasmine tea. Let it sit for 5-8 minutes to steep. Strain the simple syrup and cool completely.
- Add the lemon juice, jasmine simple syrup, and mango puree to a tall container. Stir well and freeze for about 3 hours. Use an immersion blender to blend the mixture. This helps break up all the ice crystals so that the sorbet is smooth! Blend the mixture every 3 to 4 hours until set. Freeze for 1 hour before serving!
- If you’re using an ice cream machine, chill the sorbet base in the fridge for 4-5 hours up to overnight. Pour the sorbet base into your ice cream machine and churn according to your machine’s directions. Freeze for 1 hour before serving.
- Prep Time: 10
- Cook Time: 12-24 hours
- Category: dessert
