Homemade Sorbet Recipe
This recipe was originally published on The Kitchn. It is a flexible recipe that works with any type of fresh fruit.
Prep time: 1 hour and 30 minutes
Cook time: 10 minutes
Freeze time: 4 hours and 15 minutes
Ready in: 5 hours and 55 minutes
Freeze the bowl of the ice cream machine for at least 24 hours before using.
Wash the fruit and remove peels, pits or stems. Chop or slice the fruit into small pieces.
Mix the sugar and water together in a small saucepan. Turn on the heat to medium-high and bring the mixture to a simmer. Stir the mixture to dissolve the sugar for around 5 minutes. When the sugar is dissolved, remove the pan from the heat and let the syrup cool.
Blend the fruit and half of the simple syrup in a food processor or blender. Add more syrup to taste. It should be a little bit too sweet to taste, as freezing neutralizes some of the sweetness of the syrup. The levels of sugar depend on the type of fruit used and how ripe it is. To test sugar levels, dunk an egg into the mixture. If a nickle-sized part of the shell shows, the sugar levels are ideal. If less of the shell shows above the mixture, add more syrup.
Stir the lemon juice into the fruit base. Cover the mixture and chill it in the fridge for around 1 hour.
Churn the sorbet in the ice cream machine according to the manufacturer's instructions. This usually takes around 15 minutes.
Freeze the sorbet in containers. Keep the mixture in the freezer for at least 4 hours before serving.