A Homemade Sorbet
Guide For Your Summer Sweet Tooth

While we love ice cream in all of its forms (no-churn, banana-based, and boozy, to name a few) here at Plated, sometimes the mood just calls for a big bowl of vibrant, fresh sorbet. Sorbet is a super easy way to incorporate your favorite summer fruits into a quick, refreshing dessert summer.

The golden ratio for sorbet is 4 cups fruit purée (from around 2 cups fruit ) to 1 cup sugar. Once you have the ratio down, you can mix and match flavors and mix-ins to create the perfect sorbet for every mood and occasion!

A tip from the pros: freezing tends to dull flavors, so don’t worry if your mixture tastes overly sugary before you freeze it— the sweetness will mellow out in the final product.

A second tip from the pros: you can also buy fruits already frozen, and skip that whole “leave in the freezer” for a few hours situation.

Oh, and a third tip: hollow out your fruits (grapefruit, orange, peach) and fill them with your new homemade sorbet!

The Fruit


Nothing says summer quite like a carton of plump, fresh raspberries. These tangy little berries make the perfect base for a simply sweet, magenta-hued sorbet. Make sure you use raspberries at their peak ripeness (they should be slightly soft and easy to mash) for the best color and flavor.

While some fruits need to be cooked down before being made into sorbet, raspberries are ready to go, as is. Simply blend your fresh, rinsed raspberries with a squeeze of lemon (if desired), and then mix in your sugar of choice and any desired mix-ins, then freeze until set. Let soften slightly before scooping and serving.


Stone fruits like nectarines, plums, and peaches are often the first sign of summer, arriving in markets and grocery stores in mid-May.

Because nectarines are firmer than berries, they need to be cooked down a bit before mixing into a sorbet. We suggest pitting and dicing the nectarines and boiling them in water for 10–15 minutes until cooked through. Then, mix your sweetener into the boiled, soft fruit while still warm, until dissolved. Finally, once cooled, purée the nectarine mixture with any desired add-ins in a blender, and freeze until set.

While your instinct might tell you to remove the skins before cooking down the nectarines, we suggest leaving them on for maximum flavor—dont worry, the skins will soften as the fruit boils!


Even in the heat of peak summer, sometimes we still want to feel like we’re being transported to a tropical island. That’s where the mango comes in: peeled and cubed mango can become a vibrant sorbet in less time than it takes to look up flights to the beach. Simply purée mango cubes with sweetener of choice and a squeeze of citrus (we like lime best, here) and pop in the freezer. In a few hours, you’ll have a cold treat that will be bringing you serious island vibes.

Aw, sugar, sugar

Mint simple syrup

Why use a standard simple syrup recipe when you can add a refreshing, spa-water vibe with fresh mint? We especially love the raspberry-mint combo, but mint syrup works well with pretty much all fruit bases. We suggest making a big batch and storing the syrup, so you can reach for it in a pinch as you make sorbet (and cocktails) all summer long.

1 cup water
1 cup white sugar
1 cup fresh mint leaves

Combine water, sugar, and mint leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.

Pour syrup into a sterilized glass jar through a mesh strainer to remove mint leaves; let cool.

Store for up to 2 weeks in a sealed container, in the refrigerator.


We love honey here at Plated—we cook with it, bake with it, marinate with it, and simply can’t get enough of its syrupy sweetness. Honey is a great sweetener to use in sorbet because it’s already in liquid form—no need to boil down sugar into a simple syrup! Simply add honey and mix-ins to your puréed fruit, freeze, and voila! You’re well on your way to a chilled summer treat.

Vanilla simple syrup

We love adding a touch of vanilla to our sorbets—it’s a modest enough flavor to let the fruit shine, but still adds a bit of complexity to the sorbet that you wouldn’t get from standard simple syrup alone.

1 cup water
1 cup white sugar
1 tablespoon pure vanilla extract

Bring the water and sugar to a boil in a medium saucepan over medium-high heat. Continue to cook at a rapid simmer until the mixture thickens slightly, about 8–9 minutes.

Remove the pan from the heat, stir in the vanilla, and cool to room temperature.

Store for up to 2 weeks in a sealed container, in the refrigerator.



Most sorbet connoisseurs swear by adding a squeeze of citrus (usually lemon or lime), but grapefruit or orange juice can work well, too. The citrus juice cuts through the sweetness and adds a deeper flavor profile to each bite of sorbet.


We love the deep, rich flavor that a splash of bourbon can lend to a dessert, especially in an otherwise fruity sorbet. But if you’re looking for a sorbet that the whole family (including kids) can get in on, skip this add-in: the bourbon gets stirred in at the end (rather than cooked down into the syrup), making the sorbet a bit boozy (though not quite to the level of a frozen cocktail).


Puréeing a scoop of yogurt into your fruit mix technically makes this a sherbet, rather than a sorbet. Either way, the addition of a bit of dairy makes the end product extra creamy, and we can’t get enough of it.

And if you’re up for something a little more complex… try this peach basil treat.

Did you know Plated also offers dessert? Try it today!

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