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Prep Time
1 Hour
Freeze Time
4 Hours
Yield
Serves 8 (makes 6 1/2 cups)
Photo: Lisa Romerein; Styling: William Smith

How to Make It

Step 1

In a small saucepan, boil sugar and 1/2 cup water over high heat just until sugar dissolves. Stir in corn syrup and let cool.

Step 2

In a bowl, combine syrup with juices. Freeze a metal 9-in. square pan. Freeze juice mixture in an ice cream maker according to manufacturer's directions. Transfer sorbetto to the cold pan, cover, and freeze until firm, at least 4 hours.

Step 3

Let sorbetto soften in the refrigerator 20 minutes before serving in chilled bowls.

Step 4

Make ahead: Freeze up to 1 week. Let soften at room temperature about 30 minutes, then break into chunks. Whirl in batches in a food processor until smooth, then scoop into chilled dishes. Serve immediately.

Step 5

Note: Nutritional analysis is per serving.

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