Hartstone Inn Summer Sorbet Recipe

We serve sorbet every evening at the Inn both as a dessert option and as a cleansing course before the entree.  Any fruit can be used for sorbet, you just need to consider the type of flesh or juice a fruit produces, and match it to one of these recipes.

Simple Syrup

4 cups water and 4 cups granulated sugar

 

1. Bring the water and sugar to a boil in a 4-quart saucepan, giving it a gentle stir every 30 seconds. Once the boil is reached, reduce the heat to low and simmer for 5 minutes. Remove from the heat and cool. Use the simple syrup in the recipes below to prepare many different flavors of sorbet.

 

Lemon Sorbet

1 cup lemon juice and 1 Tablespoon minced lemon zest

2 cups simple syrup (recipe above)

 

1. Combine all the ingredients in a bowl and refrigerate for 2 hours to cool. Prepare your ice cream maker for freezing, and follow the manufacturer’s instructions for making sorbet/ice cream.

 

Berry Sorbet

1/4 cup lemon juice

1 pound fresh or frozen berries (for strawberries, de-stem and cut into 1/2-inch pieces)

1/4 cup light corn syrup

2 cups simple syrup (recipe above)

 

1. Place the lemon juice and berries in a food processor or blender, and puree until very smooth, about 2 minutes. Strain the berry mixture through a fine mesh strainer to remove the seeds. Combine the strained berry juice with the remaining ingredients in a bowl and refrigerate for 2 hours to cool. Prepare your ice cream maker for freezing, and follow the manufacturer’s instructions for making sorbet/ice cream.

 

Peach, Mango or Papaya Sorbet

1/4 cup lemon juice

1 pound fresh or frozen peaches, mangoes or papayas (remove skins, seeds and pits)

1/4 cup light corn syrup

2 cups simple syrup (recipe above)

 

1. Place the lemon juice and fruit in a food processor or blender, and puree until very smooth, about 2 minutes. Combine the fruit puree and the remaining ingredients in a bowl and refrigerate for 2 hours to cool. Prepare your ice cream maker for freezing, and follow the manufacturer’s instructions for making sorbet/ice cream.