Summer is still a couple months away, but that doesn't mean that we can't enjoy a good sorbet. This icy smooth treat can be enjoyed any time of the year given its many advantages. Besides serving as a refreshment, a sorbet can also be used as a palette cleanser; a dish or drink that's used to wash away the aftertaste during a multiple course meal as long as it's acidic/citrus flavored.

This dessert can also be flavored with just about anything; puree, juice, wine or tea will do just fine for starters. It can even be made to be creamy like ice cream with just a little adjustment.

But above all, it's very easy to make which is why it shouldn't be passed up on anyone's list of desserts to try at home.

The following recipe offers the simplest means of making virtually any sorbet from Fruit, including purees, juices, or a combination of both. As such, it includes variations to really get the ball rolling.

A simple dessert recipe


  • 2 lbs diced fruit
  • 1/2 cup simple syrup or honey
  • 4 tbsp liqueur with matching flavor (optional)
  • 1/2 tsp salt


  1. Drain the canned fruit. Place the fruit and liqueur in a blender and puree on high speed. Pour the puree into a bowl through a fine mesh, squeezing the pulp of any remaining juice.
  2. Whisk the syrup or honey into the puree until fully combined. Whisk in the salt until fully dissolved. Refrigerate for 2-3 hours.
  3. Pour the mixture into an ice cream maker and churn until solid. Serve immediately in sorbet glasses or transfer to a container and freeze for later use.

Serves 4-6.


  • Creamy Pineapple: Use 2 cans (each containing 14 oz preserved in water) pineapple tidbits and 1/2 a cup of cream for the puree.
  • Coconut: Substitute 2 cups of coconut milk and 2 cups of coconut cream for the puree.
  • Peach and Bourbon: Use 2 lbs of peaches and 2 tbsp of bourbon for the puree.
  • Bellini: Substitute fruit puree for Bellini cocktail (see recipe here).
  • Grapefruit-Campari: Use 3 3/4 cup of red grapefruit juice and 4 tbsp of Campari for the puree.
  • Cherries: Use 2 cans (each containing 14 oz preserved in water) of cherries and 1/2 a cup of red wine for the puree.
  • Orange-Pineapple: Use 2 cans (each containing 14 oz preserved in water) of pineapple tidbits and 1/2 a cup of orange juice for the puree.
  • Mango: Use 2 lbs of diced mango for the puree.
  • Lemon: Combine 3 cups of water and 1 cup of lemon juice for the puree.
  • Raspberry: Use 2 lbs of raspberries for the puree.
  • Strawberry: Use 2 lbs of strawberries for the puree.