Cool down this summer with our best ever sorbet recipes. These icy treats are perfectly refreshing on a hot day or as an after-dinner dessert.
See the best ice cream makers to make preparation even easier.
For more inspiration, see the ultimate list of sorbet recipes.
This simple mango sorbet only requires three ingredients – fresh mango, caster sugar and zingy lime juice. Blend in a food processor until the mango is very smooth and the sugar has dissolved. Freeze for a few hours, then blend again until smooth.
For a classic, crowd-pleaser, try our lemon sorbet. It’s a simple recipe with only three ingredients – caster sugar, lemons and vodka. The vodka stops the sorbet from freezing solid to keep it smooth.
Rhubarb & star anise sorbet
Make the most of seasonal produce with this vibrant rhubarb & star anise sorbet. It’s packed with bold flavour from forced rhubarb, vanilla, star anise and lemon juice. Simmer the rhubarb until it’s reduced, then blend into a purée. Strain out the stringy bits, then chill and churn in an ice cream maker.
Gin & tonic sorbet
Channel the flavours of a classic cocktail with this gin & tonic sorbet. Four tablespoons of gin give it a boozy kick, the lemon and limes make it super-refreshing – serve with extra critrus slices for the full G&T experience.
Embrace tart, summer berries with this cooling raspberry sorbet. This simple recipe doesn’t even need an ice cream maker – just freeze the mixture in a freezer-proof container and whisk every hour or so to break up any ice crystals.
This indulgent chocolate sorbet is the perfect vegan alternative to ice cream. Cocoa powder and dark chocolate make it just as irresistable as the creamy version – an extra-special addition to your favourite dessert.
Cheat’s pineapple, Thai basil & ginger sorbet
Combine fresh, Thai-inspired flavours with this cheat’s pineapple, Thai basil & ginger sorbet. Blend pineapple, lime juice, ginger, caster sugar and a few handfuls of Thai basil leaves until smooth, then freeze. A few hours before serving, blend again in a food processor and refreeze for one hour. Serve with a drizzle of white rum or vodka for a boozy kick.
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