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The dessert, Light and fresh

Fresh fruit sorbet

Fresh fruit sorbet is a frozen strawberry and raspberry dessert for 6 people, easy to make with 25 minutes of active work. It's made the day before, the freezer does the rest of the work overnight. At about €2.10 per person, the key is a well chilled syrup and lemon juice that keeps the color and flavor bright.

I'm making you a homemade sorbet, blended with real seasonal fruit, served in scoops with a few fresh berries, real fruit flavor.

Fresh fruit sorbet
For
6 people
Work
25 min
Total time
5 h 30
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€2.10
Calories per person
120 kcalcalculated by Kiloach, your weight coach

This sorbet tastes like the raw fruit itself, no cream or eggs to weigh it down. Strawberries give it body, raspberries add a sharp edge that wakes up the whole thing, and straining removes the seeds for a smooth texture on the tongue. It's a dessert that cools you down after a rich meal without filling you up beforehand.

It's the ideal dessert for a summer dinner with friends or a family meal in the garden, when berries are at their best. It follows a hearty main course well, grilled meat or something in a sauce, and fits a simple menu where you want to keep things light to the end. Kids love it just as much as adults do.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 4 h 15
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 15 min
  4. When it's time to serve 1 step

The day before, make the syrup, blend the fruit, and start the freezing, either in an ice cream maker or the freezer, it's the longest step but needs no watching. In the afternoon, right before guests arrive, pull the container out and let it soften in the fridge for 15 minutes. At serving time, scoop with a warm spoon and plate with fresh strawberries and mint.

The ingredients

6 people

Fruits and vegetables

  • Strawberries 700 g
  • Raspberries 200 g
  • Lemon 1
  • Strawberries for serving 200 g
  • Mint 1 bunch

Pantry

  • Sugaroften in the pantry 130 g
  • Wateroften in the pantry 10 cl

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Heat the water and sugar until the sugar dissolves, then let it cool completely. 5 min

    A well chilled syrup gives a smoother sorbet.

  2. Blend the strawberries and raspberries with the cold syrup and lemon juice, then strain to remove the seeds. 10 min

    Press the puree with the back of a ladle to get all the juice out.

  3. Pour into an ice cream maker, or into a container in the freezer, whisking vigorously every 45 minutes. 4 h

    If you don't have an ice cream maker, whisk hard each time, the texture stays fine.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. In the afternoon, take the container out of the freezer and place it in the fridge for 15 minutes. 15 min

    Softened sorbet scoops into nicer balls.

When it's time to serveThe final touches, right in front of your guests.

  1. Scoop with an ice cream scoop dipped in hot water, plate with sliced strawberries and mint.

    Dip the scoop in hot water between each ball for a smooth surface.

Our tips to get it right

  • Pick strawberries and raspberries that are fully ripe, almost too ripe, they give more flavor and need less sugar.
  • If you don't have an ice cream maker, pull the container out every 45 minutes and whisk hard to break up the ice crystals, it takes longer but it works.
  • Taste the cold syrup before blending in the fruit, it should taste slightly sweeter than you want in the end, cold dulls sweetness.

The variations

  • Swap the raspberries for blueberries or blackberries depending on what looks best at the market, the blending and straining stay the same.
  • For a no strain version, use only very ripe strawberries blended fine, the texture stays smooth without straining.
  • For kids, serve the scoops with a drizzle of melted chocolate chips poured on right before serving.

What to serve it with

  • Crisp almond tuile cookies
  • A drizzle of strawberry syrup
  • Iced mint tea

Storage

The sorbet keeps for 1 week in the freezer in an airtight container, stored flat to avoid ice crystals. Don't refreeze it once it starts to melt, just take out what you need before serving.

Questions about this recipe

Can you make this sorbet without an ice cream maker?

Yes, pour the fruit puree into a container and freeze it, whisking hard every 45 minutes during the 4 hour freezing time. The texture is slightly less fine than with an ice cream maker but still very good.

Why strain the fruit puree?

Straining removes the seeds from the raspberries and strawberries, which otherwise get stuck in your teeth. This step also gives the finished sorbet a smoother texture.

How do you plate the sorbet scoops nicely?

Dip the ice cream scoop in hot water between each scoop for a smooth, shiny surface. Plate them over fresh sliced strawberries with a few mint leaves for color.

Can you double the quantities for more guests?

Yes, this recipe doubles easily, you'll just need a bigger container or two batches in the ice cream maker. Keep the same ratio of syrup to lemon juice to preserve the flavor.

Can a homemade fresh fruit sorbet be made ahead?

Yes, it's even recommended. The recipe needs 25 min of work in total, split up like this, the day before, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a homemade fresh fruit sorbet?

Allow 5 h 30 in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in a homemade fresh fruit sorbet?

About 120 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a homemade fresh fruit sorbet cost?

About €2.10 per person, that's €12.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe doesn't contain any of the major allergens tracked by Mon Chou. It's still a good idea to ask your guests about their allergies.

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