28 Homemade Sorbet Recipes To Make This Summer
Cool and creamy, sorbets are the ultimate light summer treat. They're not only super refreshing (and palate cleansing), but are also some of the easiest frozen desserts to make. Since most sorbets do not contain any dairy (with a few rare exceptions), they make a delightful alternative to ice cream for the dairy-free folks in your group. From Tequila-Lime Sorbet and Strawberry-Black Pepper Sorbet to Rose Water Sorbet with Chopped Pistachios and Mango-Lime Sorbet, these sorbet recipes showcase the versatility of this simple frozen treat.
Fresh Orange Sorbet
Summer Sorbet Trio
Lemonade Iced Tea Sorbet
Vanilla Bean Sorbet with Pineapple Topping
Limoncello-Mint Sorbet with Fresh Blackberries
Blackberry Wine Sorbet
Strawberry-Black Pepper Sorbet
Anne Walker and Sam Mogannam, the couple behind San Francisco's Bi-Rite Creamery and Bi-Rite Market, love to host ice-cream socials at their home in Sonoma. For this vibrant sorbet, they supplement farmers' market berries with those from bushes in their backyard--if their two young daughters haven't already stolen them.
French Martini Sorbet
Pink Grapefruit Sorbet
Piña Colada Sorbet
Raspberries with Peach-Basil Sorbet
Depending on how sweet your mangoes are, you can add more or less lime and more or less simple syrup. To make simple syrup, combine equal parts water and granulated sugar in a saucepan; stir over low heat until the sugar dissolves. Allow syrup to cool before using.
Buttermilk Sorbet with Strawberries
This Mexican-inspired dessert is the perfect ending to a feast of tacos, fajitas, enchiladas, and more. Because tequila also comes from the agave plant, it fits naturally here; we use silver, or clear, tequila to keep the mango color vibrant. Dress up scoops with lime rind curls, if desired.
Cantaloupe-White Balsamic Sorbet
Rose Water Sorbet with Chopped Pistachios
Green Apple Sauvignon Blanc Sorbet
Bittersweet Chocolate-Cherry Sorbet with Fresh Cherry Compote
Rosy Strawberry Sorbet
Soft-Serve Mango-Banana Sorbet
Cut-up frozen fruit is the trick for lightning-quick sorbet. To make ahead, freeze in an airtight container and defrost at 30-second intervals in the microwave until soft enough to scoop (about 1 1/2 minutes total). For a pretty garnish, top with paper-thin mango slices and lime rind strips.