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Fruit sorbet

  • Easy

Cool down with this easy recipe to make a selection of delicious fruity sorbets.

Pure fruit sorbet

Along with making chutneys and preserves, this is a great way to use up gluts of seasonal fruit. Peel or hull, if needed, chop into small pieces, freeze and then purée in a food processor or using a hand blender. Add a little icing sugar or honey, if you wish, to sweeten the fruit to your liking, and give it your own twist by adding spices, herbs or a hint of alcohol or juice. Try these combinations from The Art of the Natural Home by Rebecca Sullivan (Kyle Books).

Pure fruit sorbet
Three pure fruit sorbets (Nassima Rothaker)
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Ingredients

Spiced pear and blackberry sorbet

  • pears
  • Blackberries
  • Maple syrup
  • Ground mixed spice

Super strawberry sorbet

  • Strawberries
  • icing sugar

Mango, lime and honey sorbet

  • Mango
  • Lime juice
  • Honey

Method

Spiced pear and blackberry sorbet

  • Step 1

    Blend frozen chunks of peeled and cored pears with a handful of blackberries, a drop of maple syrup and a pinch of ground mixed spice until smooth. Once whipped up, freeze for 10–20 minutes for a firmer texture.

Super strawberry sorbet

  • Step 1

    Blend hulled, frozen strawberries with a few teaspoons of icing sugar until smooth. The strawberries will need a little extra blending as their texture isn’t as smooth as mangos or pears, but keep blending and it’ll get there. Freeze for 10–20 minutes once puréed, for a firmer texture.

Mango, lime and honey sorbet

  • Step 1

    Blend chunks of frozen mango with a hint of lime juice and a little honey until smooth. Freeze for 10–20 minutes once puréed, for
    a firmer texture.

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