by: Max M Rasmussen

Sorbet - techniques and recipes

Sorbet is the most simple ice creams to make. It takes literally 5-10 minutes if you prepare a little bit in advance. Of course you can make sorbet without an ice cream maker, but they are so much better with one, so I strongly recommend them. Especially the type with built in compressor/freezer.

Basic principles 

Most sorbet's can be divided into three ingredient groups. Syrup, flavor and consistency.

So the most simple way to go about it is to make a basic syrup that can be used for all kinds of sorbet, and then mix the flavor in until it tastes as you wish. The taste is usually fresh or frozen fruit.

When the sorbet is frozen it dampens the taste. Therefore it must be extra sweet and extra sour before freezing. So I often add lemon juice to give it a little more acid.

When the "taste" does not have enough pectin to give the ice the right consistency. Then you use egg whites to give it the right texture.

Basic Syrup

  • 1 liter (4 cups) of water
  • 1 kg (4 cups) sugar
  • 1 vanilla pod grains (optional)

Directions for basic syrup

Mix everything together in a saucepan and warm it up while you stir, until the sugar has melted.

Store in the refrigerator. For example, in a 1½ liter/quarts soda bottle.


All recipes provide 1 liter of unfrozen sorbet as that is the portion that fits my ice cream maker. It will typically provide 1.2 liter/quart of frozen ice, as liquid expands when it is frozen and is being mixed with air in the ice maker.

Name syrup taste for consistency Notes Lemon Sorbet  ½ liter (2 cups)
  • 6 lemons, juice of
  • 1 3/4 dl (½ cup) water
1 egg white    Sour  Lime Sorbet ½ liter (2 cups)
  • 6 limes, juice of
  • 1 tbsp lemon juice
  • 3 dl (1 cup) water
1 egg white Very sour :-) Strawberry Sorbet 3 ½ dl (1 1/3 cup)
  • 400 g (14 oz) strawberries
  • 2 lemons, juice of
1 egg white Favorite Raspberry Sorbet 3 3/4 dl (1½ cup)
  • 450 g (16 oz) raspberries
  • 2 lemons, juice of
  Favorite  Tea sorbet 3 dl (1 cup)
  • 6 1/4 dl (2.5 cup) cold tea, green tea, for example,
  • 1 lemon, juice of
1 egg white Instead of boiling the tea you can let it soak in cold water for a day. This makes it less bitter.  

Procedure for all recipes

Combine all ingredients in the syrup, except the egg white. If there are whole fruit, then peel them and blend them into the syrup. Sieve if necessary. For larger amounts you should pre-cool the mixture, if you do not have an ice machine with built-in freezer.

When the mixture begins to turn whitish and firm then add the egg white.