The summer heat is a passing thing, but it’s so nice when there are cooling drinks and desserts. After all, the cool sea is not always within reach. Therefore, today we would like to prepare with you homemade ice cream based on berry puree and sugar syrup - sorbet. The dessert turns out to be low-calorie, which will please those who are watching their figure.

We will prepare sorbet from black currants. The puree from this berry is thick and tender. But you can make dessert from any berry you have - strawberries, raspberries, blueberries, red currants, gooseberries. For those who want a delicate texture, we recommend rubbing the berries through a sieve to remove the peel and seeds. And use pure puree for dessert. If something as small as seeds does not cause you any inconvenience, skip this step.

To prepare sorbet at home, we will use special molds, with them the ice cream takes the shape of ice cream and is easily removed. If you don’t have such molds, we recommend making ice cream in small silicone molds. They can also be frozen.

Taste Info Ice Cream

Ingredients

• black currant – 600 g;
• water – 0.5 cups (125 ml);
• sugar – 200 grams of sugar;
• lemon – 1 piece.

How to make berry sorbet at home from black currants

You need to make sugar syrup right away. Add sugar to water. Bring to a boil and cook until the sugar is completely dissolved. The syrup should be cooled to room temperature so as not to cook the berries.

Let's prepare the lemon. Choose a thin-skinned and aromatic fruit - this is the key to a delicious sorbet. Pour boiling water over the lemon to remove dirt and preservatives from the surface of the peel. Roll the lemon on the table, crushing it. This trick will allow you to squeeze more juice out of the lemon.

Remove the zest (the yellow part of the peel) from the lemon using a special grater. The peel will give the dessert a slight bitterness. But if you are not a fan of this taste, you don’t have to use the zest. Cut the lemon in half and squeeze out the juice.

Sort the currant berries - remove all stems and remove debris. Grind the berries with an immersion blender. If you want a clean puree, grind the berries through a sieve. The cake can be used to prepare fruit juice.

Add lemon zest.

Add sugar syrup, which has already cooled. Stir the sorbet. Let's try. The mixture should not be sweet, but do not forget that chilled desserts do not taste as sweet as frozen ones.

Freeze the sorbet in the freezer in plastic containers or ice cream molds. Plastic cups are also perfect; as you can see, fruit sorbet is very easy to prepare at home.

When serving, sorbet from containers must first be removed from the freezer. Then they put it on with a spoon, forming balls (if that doesn’t work, put it in a slide).

Ready homemade currant sorbet can be topped with various syrups or chocolate.

You can also add chopped nuts to fruit sorbet. It is important that they are without husks. Ice cream will be very tasty if you add some chopped pistachios or peanuts.

Sorbet or sorbet is an incredibly delicious dessert originally from Turkey, only they called it sherbet there.

Sorbet made from strawberries, raspberries and other healthy and tasty berries and fruits is what you need in hot weather. Such a wonderful cooling homemade seafood is unlikely to leave you indifferent after trying it at least once. In addition, it is also a dietary dessert with a full range of vitamins.

The sorbet recipe is simple, as are its ingredients. You need well-ripe and aromatic berries or fruits, very fine sugar, or better yet, if you have powdered sugar, you can add lemon juice, vanilla extract, and fresh mint.

Not only is sorbet prepared and enjoyed at the height of seasonal berries and fruits, but also if you freeze strawberries, raspberries, blackberries, and currants, you can extend this holiday for the whole year.

How to whip puree for sorbet?

Of course, only a blender is ideal. But what to do if someone simply doesn’t have it or it’s broken. As an option, you can take a device like a potato masher. Only then take well-ripe, juicy berries and fruits, for example, strawberries, raspberries, peaches without skin. Chop with a knife, add fine sugar or powdered sugar, let stand for 15 minutes until the sugar melts and a lot of juice forms, then you can begin to crush it thoroughly with a masher. Then rub the resulting mass through a sieve. The sorbet puree is ready.

How to cool sorbet?

Buy some ice cream molds, if not, paper cups with wooden sticks work great. You can also take a food container that is suitable for freezing, but it must be spacious so that the sorbet in it spreads into a thin layer. Place the finished sorbet in bowls and serve.

Today in this recipe we will be making strawberry sorbet.

Ingredients for sorbet:

• Fresh, ripe, aromatic strawberries – 500 gr.;
• Powdered sugar – 2-3 tbsp. (taste it, those with a sweet tooth can have more, and those with a sweet tooth less);
• Fresh mint, optional - a few leaves;
• Lemon juice optional – 1 tbsp;
• Natural vanilla (from a vanilla stick);

Preparation of sorbet:

How to make sorbet at home? Everything is very simple. Wash the strawberries under cold running water and place on a paper towel to dry slightly. Remove the stems. If desired, chop large berries and leave small ones as is.

Place strawberries and powdered sugar in a blender bowl or other vessel and beat well with a blender.

Add all the spices to taste and desire, mix and pour into the mold,

distribute evenly and place in the freezer for 1 - 1.5 hours, stirring with a fork every 30 minutes.

When the strawberry sorbet has hardened well, use an ice cream spoon to place beautiful, delicious strawberry balls into a bowl or plate, garnish with mint leaves, and serve.

Bon appetit, enjoy a cool and delicate dessert!!!

To make a delicious fruit sorbet, you can use both pureed fruit and juice. In some cases, in the process of preparing such desserts, juice or puree from berries and fruits is combined with wines or liqueurs. The finished mixture is placed in the freezer compartment of the refrigerator. While the sorbet is frozen, be sure to stir it several times. This is done in order to prevent the formation of large ice crystals. There are a huge number of recipes for making sorbet, each of which is good in its own way. However, the most popular are refreshing fruit desserts, the recipes of which are quite simple and at the same time original.

Citrus sorbet

Citrus-based sorbet is not only a tasty, but also a very healthy dessert. During the cooking process, citrus fruits are not subjected to heat treatment, which means that the dish will retain a maximum of nutrients beneficial to the body, and this dessert contains a minimum of calories.

To prepare citrus sorbet at home (for 5 servings), you will need the following products:

• 2 small lemons
• 3 tangerines
• 1 medium sized orange
• 1 cup of sugar
• 250 ml water.

All citrus fruits must be washed (preferably with hot water) and wiped with a napkin. You need to peel the tangerines. Lemons and oranges should be peeled; this can be easily done using a grater or vegetable peeler. Set the orange and lemon zest aside as you will need it.

Pour water into a small saucepan, add zest and sugar. Boil the mixture over low heat for approximately 25-30 minutes. While the syrup and zest are cooking, work on the fruit. Divide all citrus fruits into slices and remove any seeds from them.

Cool the finished syrup and strain.

Place the prepared citrus slices in a blender and grind at maximum power until you get an almost homogeneous mass. Then add the strained syrup and run the blender for another minute. Pour the resulting mixture into a bowl and place in the freezer compartment of the refrigerator.

After about an hour, remove the bowl from the refrigerator, beat the mixture well again and return it to the freezer. This procedure must be repeated 3 times. As a result, you should get a delicate, airy sorbet without pieces of ice.

After you beat the citrus mass for the last time, the sorbet should stand in the freezer for at least 4 hours. Then it can be served.

Just before serving, remove the sorbet from the freezer and place in the refrigerator for about 15-20 minutes. After this, you can easily spread the dessert among the bowls. If desired, the sorbet can be decorated with whipped cream, berries or mint sprigs.

Video recipe for unusual blackcurrant sorbet:

Fruit sorbet

If you love the bright, rich taste of fresh fruits and berries, you can prepare sorbet at home from lemon, strawberries, cranberries and bananas. The highlight of this dessert is that you don’t need sugar during the cooking process.

• 4 bananas
• 100 g cranberries
• 100 g strawberries
• half a medium lemon.

Take 1 banana and half a lemon, cut them into cubes. Place the fruit cubes in the freezer. If you have fresh berries at home (strawberries and cranberries), then they should also be frozen (within 5-6 hours). If you decide to make a dessert from frozen berries, then skip this step.

It is advisable to make fruit sorbet in puff form. Start with the strawberry layer. Place frozen strawberries in a blender, add 1 fresh banana and blend until smooth. Divide the resulting banana-strawberry mixture into bowls and place in the freezer.

Do the same procedure with frozen banana and lemon cubes. Place them in a blender, add 1 fresh banana, chop and place in bowls on the 1st layer.

The 3rd layer of sorbet will consist of frozen cranberries and fresh banana. Chop them and place them on top of the first 2 fruit layers.

Place the resulting 3-layer sorbet in the freezer for 15-20 minutes, then serve.

Now you know how to make a delicious and beautiful fruit dessert at home.

It’s not worth talking about how tasty and attractive ice cream is in the heat. But we can talk about how to prepare the most “summer” variety of this icy delicacy – sorbet – at home.

Banana-citrus sorbet

It will require a kilogram of ripe but not darkened bananas, 400 g of lemons (peeled and seeds), 200 g of oranges (same manipulations), 130 g of sugar and a glass of apple juice. Fruit and citrus ingredients are crushed in a blender and mixed with cold juice and sugar. The sorbet is frozen for 6 hours, with two to three stirrings during freezing. When serving, you can garnish with citrus zest.

Watermelon sorbet

For this you will need a red sugar watermelon. Grind part of it (~ 400 g) in a mixer, mix with warm syrup from 20 g of honey, 60 g of sugar and 100 ml of water. Pour in a spoonful of lemon juice, 20 ml of port wine and 60 ml of dry white wine. Before pouring the sorbet into molds and freezing, place a cube of watermelon on the bottom of each. After the first hour of freezing, carefully stir with a fork and freeze until it has a “frozen” consistency.

Strawberry mint sorbet

Alas, the fragrant country strawberries have already “moved away”, but you can make this option with out-of-season store-bought berries. Prepare 800 g of berries, 150 g of sugar, 200 ml of water, a bunch of mint and a large lemon.

Boil syrup from sugar and water and pour mint sprigs over it, leave to steep for 40 minutes. Drain and strain the syrup, mix with berries, put on fire, bring to a boil and remove immediately. Grind the strawberry-syrup mass with a blender, mix with lemon juice and cool - first in the kitchen, to room temperature, then in the freezer for 6 hours, stirring every two hours.

Exotic sorbet

If you brought 1.3 kg of ripe mangoes from distant travels or a nearby store, be sure to try this sorbet. In addition to mango, you will need half a glass of freshly squeezed orange juice (two or three ripe fruits), a third of a glass of lime juice (three pieces), the same amount of water and tequila (“children’s” version - without alcohol), 150 g of brown sugar. Syrup is made from sugar and water, and puree is made from mango juice and pulp. Everything is mixed and cooled - a couple of hours in the refrigerator and 8 hours in the freezer.

Kiwi sorbet

The peculiarity of this recipe is that the fruit is pre-frozen. 6 kiwi slices are first frozen in the freezer (a couple of hours) and then mixed in a mixer with three tablespoons of lime juice and the same amount of liquid honey. Serve immediately after preparation.

Raspberry and champagne sorbet

Champagne with chocolate is banal and, frankly, not very tasty. With strawberries it’s better, but it’s also not very original. With pineapples it’s too literary and northern, but with raspberries, and even after freezing, that’s just right. If you don't believe me, mix two cups of raspberries with a glass of champagne, lemon zest and three tablespoons of sugar syrup and freeze for 2-3 hours.

Blueberry sorbet

A real family sorbet. It is simple and extremely healthy, does not contain alcohol, and most importantly, children like it much more than regular blueberries. You only need 4 ingredients: 600 g of blueberries, 100 g of sugar, a tablespoon of water and two lemon juice. From the last three ingredients, cook the syrup and carefully grind it with a mixer with pre-frozen blueberries for a long time. After this, the sorbet goes into the freezer for another couple of hours, and from there to the table.

Ingredients:

• Cherries - half a kilo
• Lemon juice - to taste
• Milk - glass
• Sugar - to taste, approximately 160 grams

Preparation:

1. Dissolve the sugar in the milk as thoroughly as possible. Pour the mixture over the pitted cherries, put on the fire and just slightly bring the berries to a boil. Let cool, add juice, and use a blender to puree. Next, transfer to a container and place in the freezer compartment, after 2 hours, stir and put back in the freezer.

2. Before serving dessert, let it sit at room temperature for a couple of minutes until it thaws.

Cognac, liqueur or rum added to berry, fruit or cream mixtures makes them more aromatic and tastier. But if you are making berry sorbet at home for young children, skip this ingredient.

Peach sorbet recipe

Ingredients:

• Peaches – half a kilo
• Orange liqueur – 30 ml
• A little lemon juice, a little less than a teaspoon
• Sugar - half a glass

Preparation:

1. Peel the peaches, remove the pits and place in the freezer for an hour. Beat the cooled pulp, sugar, juice and liqueur to form a smooth mass without grains of sugar. Transfer to a suitable container and refrigerate.

2. After 60 minutes, mix well with a mixer or fork, put back in the chamber until completely frozen.

An ice cream maker is a convenient household appliance for preparing a cooling dessert. The technique is convenient because during cooling it constantly mixes the mass, making its structure softer and airier. If you don’t have an ice cream maker, an ordinary mixer will do: during the freezing process, the delicacy is whipped every 2 hours.

Sorbet - raspberry and lemon recipe

Ingredients:

• Berry – 3 cups
• Water – 180 ml
• Gelatin – 15 g
• Grated lemon zest – 1 tbsp. spoon
• Lemon juice – 50 g
• Egg white
• Sugar – 45 g

Preparation:

1. Process the raspberries in a blender and then rub through a sieve to get rid of the seeds, so the sorbet will be more tender.

2. Pour gelatin with three tablespoons of water, after 5 minutes dissolve it in a water bath. Add sugar, zest, berry puree, juice and the rest of the water. Mix well and put in the refrigerator. After 2 hours, mix the sorbet with a mixer.

3. Beat the egg white until foamy and carefully fold it into the raspberry mixture. Place the mixture back in the freezer for 1.5 hours.

4. After that, beat the sorbet again, put it in cups or molds and put it in the chamber until it freezes completely.

5. Before serving, about 20 minutes before serving, place the sorbet in the refrigerator.

Tip: instead of sugar, you can use powdered sugar to make refreshing desserts from berries and fruits. It will take a little time to dissolve, since the structure of the powder is lighter than that of granulated sugar.

Strawberry sorbet from frozen berries

Ingredients:

• Frozen strawberries – half a kilo
• Powdered sugar - half a glass
• Lemon juice – half a teaspoon

Preparation:

Grind the berries in a blender until they form an ice crumble. Add juice and powder, mix again with a blender. Transfer to a container and after stirring once or twice during the cooling process, freeze completely.

Strawberry sorbet (photo from the public domain and serves as an illustration)

Kiwi sorbet

Ingredients:

• Ripe fruits – 4 pcs.
• Sugar – 80 g
• Water - half a glass
• High fat cream – glass
• Lemon juice - a little less than a teaspoon

Preparation:

1. Boil syrup from sugar and water (after boiling, boil for 5 minutes), cool.

2. Remove the fluffy skin from the kiwi and use a blender to puree the fruit.

Kiwi puree for making sorbet

3. Mix the green mass with juice and syrup, freeze for two to three hours, during which this mass is mixed a couple of times.

4. Add the cream, whipped until fluffy, into the fruit mixture (you can use a mixer) and put it back in the freezer for an hour.

Sorbet, kiwi recipes

Blackcurrant sorbet

Ingredients:

• Berry - half a kilo
• Vanilla sugar – 1 teaspoon
• Beet sugar – glass
• Water - a third of a glass
• Mint – 2 – 3 sprigs

Preparation:

1. Using a blender, prepare currant puree and pass through a sieve to remove the seeds. Boil syrup from water and two types of sugar, remove from heat, throw mint sprigs into it, cover with a lid, and after 20 minutes remove the mint.