Total Time
5 Hours 30 Mins
Yield
Makes 3 cups (serving size: 1/2 cup)
Photo by Victor Protasio; Prop styling by Audrey Davis; Food styling by Torie Cox

How to Make It

Step 1

Make sorbet syrup: In a very small saucepan over medium heat, cook sugar with 2 tbsp. water, swirling pan, until sugar dissolves, 1 1/2 minutes. Cool completely.

Step 2

In a bowl, mix juices and 3 tbsp. sorbet syrup. Taste and add more syrup if needed; it should be slightly too sweet (it will taste less sweet when frozen). Chill until cold, 2 hours.

Step 3

Churn in an ice cream maker until softly frozen, 15 to 20 minutes. Eat right away, or transfer to an airtight container and freeze until hard, at least 2 hours.

Make ahead: Sorbet syrup, up to 1 month, chilled airtight. Sorbet, up to 1 month, frozen (scrape with a fork to fluff before serving).

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