Skip Store-Bought Sorbet And Make This Easy Version Instead

The promise of ice-cold sorbet on a hot summer day is almost too good to pass up, especially as you're walking through the freezer aisle, where store-bought sorbets line the shelves. Tempting as they might be, there's actually a much better alternative that doesn't require you to shell out a decent amount of money. It comes from your own kitchen, with frozen fruits, lime juice, and a sweetener.

The process starts with thawing frozen fruits at room temperature for a few minutes for an easier mix. Then, in a blender or food processor, add them along with the sweetener, citric juice, and a small splash of water. Blend until the thick mixture turns smooth enough to scoop up. Finally, place it in the freezer for at least an hour and enjoy it for up to one month.

The ice cream maker is another option for homemade sorbet, though you will need to purée the frozen fruit first. Beforehand, combine lemon juice with the sweetener. Once you've got both components ready, mix them and adjust as needed. Churn the mixture until it reaches the desired texture and flavor. Note that the right amount of sugar is very crucial in getting the texture right. Aim for about 25 to 35 percent of sugar content in the recipe, or perhaps start with a four-to-one ratio between cups of fruit and sugar. If you want a smoother sorbet, also consider replacing a quarter of that sugar with syrup. Moreover, steer clear of artificial sweeteners since the lack of actual sugar will likely leave you with an icy texture. 

Almost any fruit will do, provided that, whether frozen or fresh, it is still ripe and flavorful; otherwise, you'd be making one of the biggest mistakes when making a sorbet. Berries are often quite common, treasured for their sweet-tart notes that sing the most melodic summer harmony. Melons (watermelon, honeydew, cantaloupe, etc.) bring a more refreshing lightness, while tropical fruits such as pineapples and mangoes will give you that signature brightness. Stone fruits are another great way to use up your summer harvest, and they've got such a beautiful floral aroma. Citrus juice, in particular, might sometimes border on face-scrunching tartness, so consider amping up the water to mellow it out.

The sweetener is how those fruity flavors flourish beyond their original taste. A simple syrup often does the trick, but you can also try an infused syrup. A mint syrup and lime sorbet, for example, makes for quite the mojito-esque sophistication, or try pairing cherry with cinnamon, should you want a unique sweet warmth. Other sweeteners, such as honey, brown sugar, maple syrup, vanilla extract, etc., are also fantastic choices.

Counteracting all that sweetness is the citric juice's bright tart taste; the acidity works wonders in lifting the sorbet and giving it layers. In fact, you can turn your favorite fruit into a 2-ingredient sorbet simply by adding this ingredient. Lime or lemon juice works every time, but switch to orange or grapefruit if you want to tone down the sourness and highlight the zesty tang instead. A bit of zest is quite marvelous, too. You can even branch out into other acidic condiments, such as red wine vinegar or balsamic vinegar, for a stronger depth.