~Sorbets with any fruit~


When we talk about sweets or desserts, we are not  only mentioning Cakes, Cupcakes or Cookies. Ice-cream is part of this sweet family~ But my Owner and I tried something similar to “ice-cream”; Sorbets~

Sorbets are a simple combination of fruit juice with sugar. Yes, puree this fruit and add a little sugar, and that’s your sorbet base.

The easiest way to add sugar is to make a simple sugar syrup. Simmer equal parts sugar and water until the sugar is dissolved and let it cool. Remember, though, that freezing dulls sweet flavors, so we want the base to taste slightly too sweet before we freeze.

Sugar plays a larger roll in the sorbet’s texture. Too little sugar and the sorbet becomes icy, too much and it can be slushy — hit the correct sugar level and the sorbet will taste creamy and melt across your tongue.

To tell if your sugar levels are right, you just need to wash and dry a large egg, and then gently lower it into the pureed and strained sorbet base. If you see a nickel-sized round of egg slowing above the surface, you’re golden. If the circle is smaller or if the egg sinks below the surface, you need to add more sugar. If the circle is larger, you need to add a little water or fruit juice. Take a look at the pictures in the gallery below to get a better visual idea for what I mean here.

Nuevo Lien


Makes 8 servings 
  • 2 pounds fresh fruit (4 to 5 cups after prepping and slicing)
  • 1 cup sugar
  • 1 cup water
  • 1 to 4 tablespoons lemon juice

Nuevo Lien


  1. Freeze the ice cream base: At least 24 hours before making the sorbet, place the ice cream base in the freezer to freeze.
  2. Prepare the fruit: Wash and dry the fruit. Cut away or remove any rinds, peels, pits, seeds, stems, or other non-edible parts of the fruit. Slice the fruit into bite-sized pieces. You should have around 5 cups of chopped fruit, though a little more or less is fine.
  3. Prepare the simple syrup: Combine the sugar and water in a small saucepan and bring to a simmer over medium-high heat, stirring gently once or twice. Simmer until the sugar is completely dissolved in the water, about 5 minutes. Remove from heat and allow to cool.
  4. Combine the fruit and 1/2 cup of simple syrup: Combine the fruit and 1/2 cup of the cooled simple syrup in a blender, the bowl of a food processor, or in a mixing bowl (if using an immersion blender). Reserve the remaining syrup.
  5. Blend until the fruit is completely liquified: Blend the fruit and the syrup until the fruit is completely liquified and no more chunks of fruit remain.
  6. Strain the juice: If your fruit contains small seeds (like strawberries or raspberries) or is very fibrous (like mangos or pineapples), strain it through a fine-mesh strainer to remove the solids. Gently stir with a spoon as you strain, but don’t force the solids through the strainer.
  7. Test the sugar levels with the egg-float test: Wash and dry a large egg. Gently lower the egg, still in its shell, into the sorbet base. You’re looking for just a small nickel-sized (roughly 1-inch) round of shell to show above the liquid — this indicates that you have the perfect balance of juice and sugar. If you see less shell (dime-sized), stir in a little more sugar syrup; check with an egg and continue adjusting as needed. If you see more shell (quarter-sized), stir in a little water or fruit juice; check with an egg and continue adjusting as needed. (Store leftover simple sugar in the fridge.)
  8. Stir in the lemon juice: Stir in 1 tablespoon of lemon juice. Taste the sorbet base and add more lemon juice if it tastes too sweet and bland.
  9. Chill the base: Cover the sorbet base and refrigerate until very cold, at least 1 hour or overnight.
  10. Churn the sorbet: Pour the chilled base into the ice cream machine and churn. Continue churning until the sorbet is the consistency of a thick smoothie. This typically takes between 10 and 15 minutes in most machines.
  11. Freeze the sorbet: Transfer the sorbet to pint containers or other freezable containers and cover. Freeze for at least 4 hours, until the sorbet has hardened. Homemade sorbet will generally keep for about a month in the freezer before starting to become overly icy.
  12. Serve the sorbet: Let the sorbet soften for a few minutes on the counter, then scoop into serving bowls.



Thank you, thekitchn.com~


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