Easy homemade red fruit sorbet
Summer is shaping up to be very hot this year. Although we are still in spring, some days are hotter than those in August. All we want is to drink refreshing drinks, enjoy ice cream, sorbets, or take a dip in the pool. I’m sharing this red fruit sorbet, which is creamy, refreshing, and very easy to make. Even without an ice cream maker, you can make delicious homemade ice creams and sorbets.
At home, we eat a lot of ice cream during the day or in the evening after meals as soon as the warm weather arrives. My daughters have picked up the same habit, but since their weeks are very busy, they prefer to prepare their ice cream on weekends and store it for the days ahead.
I find it very practical for busy women who come.
Table of Contents
Ingredients:
For fruits like raspberries, which need to be strained to remove seeds or pulp, blend around 650 g (1.4 lb ) of fruit to obtain 500 g (1.1 lb ) of coulis.
- 500 g (1.1 lb) red fruit coulis (about 3/4 raspberries and 1/4 blackcurrants)
- 125 g (4.4 oz) sugar
- 60 ml (2 fl oz) water
- 1 tablespoon honey or glucose syrup
- 1 teaspoon lemon juice (optional)
How to Make Red Fruit Sorbet
Preparing the Fruit Puree
Start by preparing your fruit puree if you don’t have ready-made coulis.
If the fruits don’t need to be strained to remove seeds or skins, simply use the weight of fruit indicated in the recipe.
Blend the fruit finely to obtain a smooth coulis.
Preparing the Sugar Syrup
In a saucepan, combine the sugar, water, and honey or glucose.
Heat over medium heat until the sugar is completely dissolved. Remove from heat as soon as the sugar is dissolved, avoiding prolonged boiling.
Preparing the Red Fruit Sorbet
Mix the red fruit puree with the syrup. If you’re using frozen coulis, pour the hot syrup over it and then blend everything together.
Pour the mixture into a large dish to speed up cooling.
Let it cool in the refrigerator before placing it in the freezer.
If you have an ice cream maker, let the mixture rest overnight in the refrigerator.
Freeze at full power for 2 hours.
Blend the mixture in a blender.
Pour back into the dish and freeze for another 2 hours.
After these 2 hours, blend one last time and transfer into an airtight container. Return to the freezer until ready to serve.
Leave the sorbet in the freezer until the next day to enjoy.
Before serving, take the container out of the freezer for about 15 minutes so the sorbet softens slightly and you can easily scoop it.
Serve in bowls and enjoy!
Tips for Making Perfect Homemade Sorbet
Choosing your fruits: Some fruits such as apricots, peaches, or nectarines have thicker skin and a fibrous texture. You can then briefly stew them alone, without sugar, before blending them. This helps create a smoother coulis and a creamier sorbet. However, cooking softens the flavors: the taste will be rounder, but a little less fruity, meaning less vibrant, less fresh, with a slightly cooked taste.
Prepare the syrup separately: Sugar, water, and honey or glucose should be heated together to create a syrup, which is then mixed with the coulis.
The right sugar/coulis ratio: Generally, we use 1/4 of the coulis’s weight in sugar. If the fruits are very sweet, slightly reduce this amount.
For a smoother texture: Glucose or honey prevent the formation of ice crystals and make the sorbet creamier. Choose a neutral-tasting honey.
Filter fruits with seeds: For raspberries or blackcurrants, blend about 650 g of fruit to obtain 500 g of filtered coulis.
Other Recipes You might Like
Vanilla ice cream without an ice cream maker
Red fruit sorbet
INGREDIENTS
- 500 g 1.1 lb red fruit coulis (about 3/4 raspberries and 1/4 blackcurrants) For fruits like raspberries which need to be strained to remove seeds or pulp, blend around 650 g (1.4 lb ) of fruit to obtain 500 g (1.1 lb ) of coulis.
- 125 g granulated sugar
- 60 ml water
- 1 tablespoon honey or glucose syrup
- 1 teaspoon lemon juice optional
PREPARATION
Preparing the Fruit Puree
- Start by preparing your fruit puree if you don’t have ready-made coulis.
- If the fruits don’t need to be strained to remove seeds or skins, simply use the weight of fruit indicated in the recipe.
- Blend the fruit finely to obtain a smooth coulis.
Preparing the Sugar Syrup
- In a saucepan, combine the sugar, water, and honey or glucose.
- Heat over medium heat until the sugar is completely dissolved. Remove from heat as soon as the sugar is dissolved, avoiding prolonged boiling.
Preparing the Red Fruit Sorbet
- Mix the red fruit puree with the syrup. If you’re using frozen coulis, pour the hot syrup over it and then blend everything together.
- Pour the mixture into a large dish to speed up cooling.
- Let it cool in the refrigerator before placing it in the freezer.
- If you have an ice cream maker, let the mixture rest overnight in the refrigerator.
- Freeze at full power for 2 hours.
- Blend the mixture in a blender.
- Pour back into the dish and freeze for another 2 hours.
- After these 2 hours, blend one last time and transfer into an airtight container. Return to the freezer until ready to serve.
- Leave the sorbet in the freezer until the next day to enjoy.
- Before serving, take the container out of the freezer for about 15 minutes so the sorbet softens slightly and you can easily scoop it.
- Serve in bowls and enjoy!
Thank you for your visit and your comments!