Basil and Lime Sorbet

Basil and Lime Sorbet


1 wineglass water (about 5 ounces)
1 wineglass sugar (equal in weight to the water)
5 to 6 limes, zested
1 glass lime juice
1 very large bunch basil, pounded to a puree


Place the water and sugar in a pan, bring to a boil, and simmer for 4 minutes with the lime zest. Remove from the heat, and allow to cool for a while. Add the lime juice and basil puree. Stir this up and leave to infuse for a while. Pass it through a coarse sieve and pour into a plastic tub or earthenware dish and place in the freezer. Generally, sorbet takes 2 hours to set. Try to stir it around every 30 minutes, if you remember. Serve it in a glass on its own.

Recipe courtesy of Jamie Oliver

This recipe originally appeared at Food Network.

Bourbon Poached Peach Sorbet {with Whipped Mascarpone & Crushed Pistachios}

Peach Boubron Sorbet_-114

Bourbon Poached Peach Sorbet {with Whipped Mascarpone & Crushed Pistachios}

  • Sorbet:
  • 6 Fresh Peaches – Cut in half and pit removed*
  • 1 Cup Bourbon
  • ½ Cup Water
  • 1 ½ TBS Granulated Sugar
  • ¼ Cup Light Brown Sugar, packed
  • 1 TBS Ginger- grated
  • 1 tsp Lemon Juice
  • Whipped Mascarpone:
  • 8 oz. Mascarpone
  • 2 tsp Bourbon
  • Toppings to Taste:
  • Lemon Zest
  • Pistachios- shelled and roughly chopped
  1. Poach the Peaches: Place the bourbon, water and granulated sugar in a large, deep, straight sided skillet and stir to combine. Add the peaches, skin side down, to the pan. Bring contents to a simmer over medium high heat. Reduce heat to maintain a simmer and poach for 10-12 minutes.
  2. Remove peaches with a slotted spoon to a clean work surface (leaving the bourbon water in the pan!). When cool enough to handle peel and slice peaches. Place slices on a large sheet of wax paper and transfer to the freezer. Freeze until firm.
  3. Meanwhile: Continue to simmer the bourbon for 10-12 minutes or until reduced by about half. Transfer to a container, cover, and set in the refrigerator. Allow to cool completely.
  4. For the Sorbet: In a blender or bowl of a food processor place sugar, ginger, lemon juice, and a heaping ½ cup of the reduced bourbon water. Blitz or pulse until combined. Add in the peach slices and blend or process until creamy and smooth. Transfer to a loaf pan and freeze, for at least 6 hours, or up to 1 week.
  5. For the Mascarpone: Place mascarpone and bourbon in the bowl of a stand mixer or a small bowl. Use the whisk attachment, or a hand held mixer, to whisk mascarpone with bourbon until light and airy. Set aside in the refrigerator until ready to use.
  6. Serve: Serve heaping scoops of the peach sorbet topped with a dollop of whipped mascarpone and sprinkled with chopped pistachios and zested lemon.
  7. Enjoy!
*Yield: 1 Quart
*Inactive Time of 6+ Hours
*Can substitute frozen peaches, defrosted
This recipe originally appeared at No Spoon Necessary.

Tart Cherry Sorbet

Tart Cherry Sorbet and Chocolate Ganache Torte

Tart Cherry Sorbet

  • 4 cups pitted tart cherries
  • 6 tbsp agave nectar, date paste, honey, or maple syrup (agave & date paste are more neutral tasting), or less is using sweet cherries
  • 1½ tsp fresh orange zest (about ½ the orange)
  • 1½ tbsp fresh orange juice
  • ⅛-1/4 tsp ground black pepper
  • pinch of fresh ground nutmeg
  1. Place all ingredients into a high-speed blender, like a Vitamix.
  2. Add to an ice cream maker, and process until sorbet thickens.
  3. Remove from ice cream maker, and place into a freezer-safe container to harden
  4. Serve in scoops along side a
  5. chocolate ganache torte, or on top of my orange coconut tartlets.
  6. To assemble tartlets, use a small ice cream scoop or melon baller and place on top of frozen tartlet shells. Refreeze together until ready to serve. Do assembly day of serving, but each part can be made ahead.

This recipe originally appeared at Garden Fresh Foodie.

Strawberry-Red Wine Sorbet with Crushed Meringue

Strawberry-Red Wine Sorbet with Crushed Meringue

Strawberry-Red Wine Sorbet with Crushed Meringue


  1. 5 large egg whites
  2. Pinch of salt
  3. 1 1/4 cups sugar


  1. 2 pounds strawberries, hulled and quartered, plus 30 medium strawberries, hulled, for garnish
  2. 1/4 cup fresh lemon juice
  3. 1 cup dry red wine
  4. 2 cups sugar
  5. 1 vanilla bean, split
  6. Vanilla ice cream, aged balsamic vinegar and sweetened whipped cream, for serving
  1. Preheat the oven to 200°. Line a large baking sheet with parchment paper. In a large bowl, using an electric mixer, beat the egg whites with the salt at high speed until soft peaks form. With the machine on, slowly pour in the sugar and continue beating until stiff, glossy peaks form.
  2. Using a spatula, spread the meringue on the prepared baking sheet in a 1-inch layer. Bake for 2 hours. Turn the oven off and leave the meringue inside with the door closed for 1 hour. The meringue should be crisp and snowy white on the outside and slightly chewy within. Break the meringue into bite-size pieces.
  3. In a large bowl, toss the 2 pounds of quartered strawberries with the lemon juice. In a medium saucepan, stir the red wine with the sugar. Scrape the seeds from the vanilla bean into the saucepan; save the bean for another use. Warm the wine syrup over moderate heat, stirring to dissolve the sugar. Pour the syrup over the strawberries. Let cool to room temperature, then refrigerate the strawberries and syrup until chilled, about 25 minutes.
  4. Transfer the strawberries and syrup to a food processor and puree. Transfer the strawberry puree to an ice cream maker and freeze according to the manufacturer’s instructions.
  5. Place a scoop each of the sorbet and vanilla ice cream into bowls. Drizzle with the balsamic vinegar. Top with the whole strawberries, whipped cream and a few meringue pieces and serve.
Make Ahead

The baked meringue can be kept overnight in an airtight container. The sorbet can be frozen for up to 3 days.



Makes 1 generous quart

2¼ cups (18 ounces/510 grams) unsweetened almond milk

2 teaspoons cornstarch

¾ cup (6 ounces) firmly packed dark brown sugar, preferably the unrefined muscovado

⅔ cup (2⅓ ounces/67 grams) unsweetened natural cocoa powder

1 tablespoon light agave nectar

½ teaspoon fine sea salt, plus extra for salting the almonds

4 ounces (113 grams) dairy-free bittersweet chocolate (60-70 percent cacao), finely chopped

1 teaspoon pure vanilla extract

⅔ cup (2⅝ ounces/75 grams) raw almonds, chopped

Make thickener: In a small bowl, combine ¼ cup of the almond milk with the cornstarch. Whisk to dissolve and set aside.

Cook sorbet base: In a large (4-quart) saucepan, whisk together the remaining 2 cups almond milk, sugar, cocoa powder, agave nectar, and salt. Place the pan over medium-high heat and bring the mixture to a low boil. Boil for 1 minute.

Thicken the mix: Whisk in the cornstarch mixture. Continue whisking one minute more, until thickened. Remove the pan from the heat and add the chopped chocolate and vanilla extract. Whisk until smooth.

Strain, chill, churn: Set a fine-mesh sieve over a medium heatproof bowl. Pour the sorbet base through the sieve. Cover the bowl with aluminum foil and refrigerate until completely chilled, at least 4 hours. Whisk vigorously to smooth

out any lumps. Pour into an ice cream maker and churn according to the manufacturer’s instructions.

Prepare almonds: Place a dry, medium skillet over medium-high heat. Add the almonds and sauté until pale golden in spots and fragrant, 6-7 minutes. Sprinkle with fine sea salt. Cool completely.

Mix in nuts: When the sorbet is finished churning, fold in the cooled almonds.

Freeze to firm: Pack into an airtight container and freeze until firm. Let soften for about 15 minutes before serving.

Source: Adapted from Shauna Sever’s “Real Sweet: More Than 80 Crave-worthy Treats Made With Natural Sugar” (William Morrow Books, 2015).

This recipe originally appeared at

Cantaloupe Sorbet

Cantaloupe Sorbet |
Cantaloupe Sorbet
  • 1 C. Sugar
  • 1 C. Water
  • 4 C. Cantaloupe, cubed & chilled
  • Juice of 1 small Lemon
  1. Make a simple syrup by placing the water and sugar in a small saucepan and bring to a boil, stirring to completely dissolve the sugar. Remove from heat, place in a airtight container, and refrigerate until cold.
  2. Place the chilled cantaloupe cubes, cold simple syrup, and lemon juice in a blender. Puree until very smooth.
  3. Freeze in an ice cream maker according to manufacturers directions.
  4. When thick and frozen, scoop into a container and freeze until firm.
  5. Let sit out for 5 minutes before scooping.

This recipe originally appeared at The Kitchen McCabe.

Watermelon Sorbet

Watermelon Sorbet

Watermelon Sorbet


  • 2 1/4 pounds chopped watermelon (about 6 cups)
  • 1 cup sugar
  • 1 tablespoon vodka, white rum, or cachaça
  • 5 teaspoons juice from about 1 lemon
  • Kosher salt
  • 1/4 to 1/3 cup roasted cocoa nibs (optional)


  1. Working in batches if necessary, combine watermelon and sugar in work bowl of a food processor and process until smooth, about 1 minute. Pour purée through a strainer into an airtight container; you should have 1 quart of strained purée. Stir in and lemon juice to taste, 1 teaspoon at a time (see note above). Stir in alcohol, then salt to taste, just enough to bring out natural flavor of the watermelon, and transfer to refrigerator to chill until very cold, 2 to 3 hours.
  2. Churn in ice cream maker according to manufacturer’s instructions. Optional: In last minute of churning, add cocoa nibs. Transfer to airtight container and chill for 2 to 3 hours in freezer until firm. Let sit on counter 10 minutes before serving to soften.

Notes: You can scale this recipe up or down as needed. 1/4 cup of sugar per cup of strained watermelon purée will yield a scoopable ice that isn’t overwhelmed with sweetness. If your watermelon is very sweet, add more lemon juice; if less sweet, add less.

This recipe originally appeared at Serious Eats.

Pear, Riesling, and Ginger Sorbet

Pear, Riesling, and Ginger Sorbet

Pear, Riesling, and Ginger Sorbet


  • 3 ripe pears (about 1 1/4 pounds, 2 1/4 cups chopped)
  • 1 1/2 cups Riesling (see note)
  • 3 tablespoons ginger, chopped
  • 1 cup sugar
  • 1 to 2 teaspoons lemon juice, to taste
  • 1/2 teaspoon kosher salt
  • Procedures

    1. In a medium saucepan, combine pears, Riesling, and ginger. Cover and bring to a boil over high heat, then reduce to very low heat and cook, covered, for 20 minutes.
    2. Carefully transfer pears, wine, and ginger to blender and add sugar. Cover very tightly and purée until smooth, about 30 seconds.
    3. Pour through a strainer into an airtight container and stir in lemon juice and salt to taste. Cover and refrigerate until very cold, about 4 hours.
    4. Transfer to an ice cream maker and churn according to manufacturer’s instructions. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.

Easy Mango and Basil Sorbet

Easy Mango and Basil Sorbet

Easy Mango and Basil Sorbet

  • 2 (10-ounce) packages frozen mango chunks, slightly thawed
  • Zest and juice of 1 lime
  • 2 tablespoons thinly sliced Thai basil leaves
  • 1 cup unsweetened soymilk

Place mango in a food processor, and pulse until broken into tiny pieces. Add lime zest and juice and basil, and purée until just combined. With the food processor running, slowly pour in soymilk until mixture becomes thick and creamy. Serve immediately or store in an airtight container and freeze for up to 30 minutes before serving.

Nutritional Info:
Per Serving:Serving size: about 1/2 cup, 80 calories (10 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 18g carbohydrate (2g dietary fiber, 15g sugar), 3g protein
This recipe originally appeared at Whole Foods.

Rosé Lemon Sorbet

Rosé Lemon Sorbet

Rosé Lemon Sorbet

Makes 1 quart, enough to serve 8

Nothing says summer like a blushing rosé — and icy treats. This match made in heaven is light and refreshing, perfect for a brunch or a fancy-feeling afternoon treat. Plan ahead to make this sorbet, which doesn’t require an ice cream maker!

  • 2 cups rosé wine
  • 1/2 cup sugar
  • Peel from 1 lemon, peeled off in wide strips with a vegetable peeler
  • 1/2 cup lemon juice

In a small saucepan, combine rosé, sugar and lemon peel. Set over medium heat and warm, stirring until sugar dissolves, about 5 minutes. Remove from the heat, add lemon juice and 1 cup water and stir to combine. Remove and discard lemon peel. Pour sorbet mixture into a large, shallow pan. Cover and freeze overnight, or until completely frozen.

Transfer frozen sorbet mixture to a food processor and pulse until the mixture is smooth but still icy. Return sorbet to the shallow pan, and cover and freeze until completely set, 6 to 8 hours more. Sorbet will keep for up to 1 week.

Nutritional Info:
Per Serving:Serving size: 1/2 cup, 100 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 16g carbohydrate (0g dietary fiber, 13g sugar), 0g protein
This recipe originally appeared at Whole Foods.