Simple Summer Sorbet
When the sun is out and you want something cold, fruity and genuinely refreshing, this sorbet is the one we keep coming back to. It's dead simple to pull together and the result is this gorgeous, vibrant frozen dessert that tastes way more impressive than the effort involved. We love how the sharp berries balance with the sweet syrup, it's that perfect sweet-tart thing that just works on a hot day. Honestly, once you've made homemade sorbet you'll wonder why you ever bought it from the shops.
Before You Start
- Powerful food processor
- Powerful blender
- Small pan
- Tupperware container
- Freeze for at least 5 hours
Ingredients
- 1 tsp cornflour
- 200g sugar
- 450ml water
- 300g frozen berries
- juice of ½ lemon
Method
Make the sugar syrup
- Place the sugar, corn flour, lemon juice and water into a small pan over a medium heat and cook until the sugar has dissolved
- Once dissolved, bring to a light simmer and cook for 10 minutes
- After 10 minutes, remove from the heat and leave to cool a little
Blend the mixture
- Place the frozen berries into a powerful food processor and blend until smooth
- Pour in the cooled sugar syrup and blend again quickly to mix through
Set the mixture
- Pour the mixture into a Tupperware and freeze for at least 5 hours
Blend the mixture again
- Break up the sorbet and spoon the mixture back into a powerful blender, blend again until broken up
- Pour back into the Tupperware and freeze again until needed
Tips & Variations
- Swap the berries: We love this with raspberries or a mix of strawberries and blackberries. Whatever's in season or on offer in the freezer aisle works brilliantly here.
- Get it smooth: Make sure your food processor is powerful enough to fully blitz the frozen fruit before adding the syrup. If there are still chunks, just keep blending. Trust us on this one, the texture is everything.
- Serve it fast: Sorbet softens quickly once it's out of the freezer, so have your bowls chilled and ready to go. Pop them in the freezer for 10 minutes before serving and it makes a real difference.
Why This Works
The trick here is getting the sugar syrup right before it meets the fruit. Cooking it down properly means it blends into the frozen berries smoothly and sets with a silky texture rather than an icy one. The little bit of corn flour is the secret weapon, it keeps everything creamy and scoopable rather than rock solid.