How to Make Your Own Fruity Sorbet

Have you ever tried a supermarket sorbet, thinking ‘great no dairy?’ Most don’t have enough pectin-rich fruit to make them creamy (like proper Italian sorbet) so they are gritty grainy water and icy sugar concoctions. Make your own instead!

This raspberry sorbet (A Pinch of Parsley) is a tangy sweet dessert. You can use maple syrup to sweeten, and add some fresh mint to vary things up. If using frozen raspberry, use less or no ice. Raspberries (like all fruits) are high in pectin, so make nice creamy sorbet.

Before cooking, read up on food safety for people and pets (many foods are unsafe near animal friends). Bin citrus and rhubarb scraps as acids could harm compost creatures. Same with allium scraps (onion, leeks, garlic, shallots, chives) and tomato scraps. It’s okay to put them in food waste bins (made into biogas).

For tinned foods, fully remove lids (put inside) or pop ring-pulls back over holes (and pinch top opening closed) before recycling, to avoid wildlife getting trapped.

Tropical mango sorbet

This mango sorbet (Madeleine Olivia) is a real tropical treat. You can use frozen mango. If using fresh, use this simple glass trick to easily get to the flesh of the world’s favourite fruit.

Carrot orange sherbet recipe

What’s the difference between sorbet and sherbet? Simply that sherbet usually contains dairy. This carrot orange sherbet (Turnip the Oven) is made with coconut milk.

The history of frozen sorbet

Sorbet originated not in Italy, but in Persia (what is now Iran) around 500C, when fruit juice concentrates were poured over snow, to cool down in the summer. They soon became popular in Italy and France. Where it’s often served in restaurants, as a palate cleanser between meals.