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2 Homemade Sorbet Recipes: Berry and Cantaloupe

Author:

Whitney loves baking, grilling, smoking and cooking just about anything anyway.

Sorbet Is the Ultimate Summer Treat

Sorbets and sherbets have always been one of my favorite treats in the hottest part of summer—and living in Georgia, it gets pretty hot. So hot, in fact, that even ice cream just doesn't do the trick. It just reminds me of milk, and hot milk isn't any good.

The following two sorbet recipes are fruity and low fat.

Note: A hand-turned or electric freezer is an ice cream maker.

homemade-sorbet-recipes

Berry Sorbet

Ingredients:

  • 2 cups fresh raspberries
  • 2 cups fresh strawberries, sliced
  • 1/2 cup sugar
  • 1 1/2 cups sparkling white grape juice
  • Fresh raspberries (optional)
  • Fresh strawberries (optional)
  • Fresh mint sprigs (optional)

Directions:

  1. Place the 2 cups of raspberries in a wire mesh strainer, and press them with the back of a spoon against the sides of the strainer in order to squeeze out the juices. Discard the pulp and seeds that remain in the strainer.
  2. Combine the raspberry juice, 2 cups of strawberries, and sugar in an electric blender, cover, and process until smooth. You will need to stop occasionally to scrape the sides. Combine the fruit puree and the white grape juice and stir well.
  3. Pour the mix into a freezer can of a 2-quart hand-turned or electric freezer and freeze according to the manufacturer's instructions.
  4. Let ripen for about 1 hour. You can serve garnished with the fresh fruits and sprigs.
homemade-sorbet-recipes

Cantaloupe Sorbet

Ingredients:

  • 1/2 cup sugar
  • 1/2 cup water
  • 2 teaspoons grated lemon rind
  • 9 cups cubed cantaloupe
  • 1/4 cup fresh lemon juice
  • Additional cubed cantaloupe (optional)
  • Fresh mint sprigs (optional)

Directions:

  1. Combine the sugar, water, and grated lemon rind in a small saucepan and bring to a boil over medium heat. Stir constantly until the sugar dissolves. Remove from the heat and let cool slightly.
  2. Position the knife blade in a food processor bowl, add the 9 cups of cantaloupe, and process until smooth. Transfer to a large bowl, add the sugar mixture and lemon juice, and stir well. Cover and chill thoroughly.
  3. Pour the mix into a freezer can of a 2-quart hand-turned or electric freezer and freeze according to the manufacturer's instructions.
  4. Let ripen for about 1 hour and serve with sprigs and fresh cantaloupe if desired.

Comments

cole on August 12, 2010:

u should put on here pineapple be cause we live in Chesaning and r ice cream shop has awsome pineapple sorbet!

AndyBaker from UK on March 30, 2008:

Never tried to make sorbet before - you've just given me the push :-)