Description
Indulge in this naturally vibrant and intensely fruity pink sorbet. It’s the perfect refreshing dessert for any occasion, bursting with sweet and tart flavors.
Ingredients
- 4 cups (about 1 lb) fresh or frozen pink fruit (e.g., raspberries, strawberries, pitted cherries)
- ¾ cup granulated sugar (adjust to fruit sweetness)
- ¾ cup water
- 2 tablespoons fresh lemon juice
- Optional: 1 tbsp fruit liqueur (e.g., Chambord) or ½ tsp vanilla extract
Instructions
- Prepare Fruit: Wash and prepare your fruit. If using raspberries, press through a fine-mesh sieve to remove seeds. If using strawberries, hull and quarter them. Blend fruit until smooth.
- Make Simple Syrup: In a small saucepan, combine sugar and water. Heat over medium heat, stirring until sugar is completely dissolved. Bring to a gentle simmer for 1 minute, then remove from heat.
- Combine & Chill: Combine the fruit puree, cooled simple syrup, and lemon juice in a bowl. Taste and adjust sweetness if necessary. Transfer the mixture to an airtight container and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
- Churn: Pour the chilled mixture into your pre-frozen ice cream maker bowl. Churn according to the manufacturer’s instructions, usually 20-30 minutes, until it resembles soft-serve.
- Freeze: Transfer the churned sorbet to an airtight freezer-safe container. Press plastic wrap directly onto the surface and seal. Freeze for 2-4 hours, or until firm, before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes