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Sorbet recipes

Sorbet is a cool and refreshing treat that’s the perfect end to a spring or summer meal. Combine fresh purees of fruit and sweetened juices to create a tasty sweet treat that’s as easy to make as it is to eat! Here are a couple of ideas.


Whether you’re looking for a satisfying dessert to finish off a great meal, a palate cleanser to serve between courses or a cool, low-fat sweet treat anytime of the day, a homemade sorbet will certainly fit the bill. Bursting with bright fruit flavours, a sorbet is easy to make and will help satisfy the sweet tooth of almost anyone! Try one of these two recipes for a yummy treat right out of your own kitchen.

Lemon-ginger sorbet

Serving size 6


  • 1-1/2 cups sugar
  • 1-1/2 cups water
  • 1-1/2-inch piece of fresh ginger, peeled and sliced
  • 3 tablespoons lemon zest
  • 2 cups freshly squeezed lemon juice
  • Finely minced candied ginger, optional


  1. In a medium saucepan over medium to high heat, bring the sugar, water and ginger to a boil.
  2. Stir until the sugar has dissolved.
  3. Remove from heat, stir in the lemon zest, then cover. Let steep for approximately 10 minutes.
  4. Strain the liquid through a fine sieve to remove the lemon zest and ginger.
  5. Mix in the lemon juice.
  6. Pour the mixture into a shallow pan, and refrigerate until cool.
  7. Cover and freeze until firm, approximately five hours.
  8. Break into pieces and puree in a food processor, or use an ice cream maker to process.
  9. Refreeze to create a firmer consistency if desired.
  10. Serve the sorbet sprinkled with candied ginger.

Honeydew-mint sorbet

Serving size 6


  • 2/3 cup sugar
  • 2/3 cup water
  • 2 teaspoons lemon zest
  • 1/2 cup mint leaves
  • 5 cups diced honeydew melon, pureed until smooth in a food processor
  • 2-1/2 tablespoons corn syrup
  • 2 teaspoons fresh lemon juice
  • Mint leaves for garnish


  1. In a medium saucepan, bring the sugar, water and lemon zest to a boil over medium to high heat. Boil until the sugar has dissolved.
  2. Remove from heat and add the mint leaves. Stir and let sit for 10-15 minutes to steep.
  3. Strain the liquid through a fine sieve to remove the mint and lemon zest.
  4. Mix the simple syrup, corn syrup, lemon juice, salt and pureed melon together. Pour into a shallow dish.
  5. Chill, then process in an ice cream maker according to the manufacturer’s directions or freeze for approximately five hours until firm.
  6. Break into chunks and process until smooth in a food processor.
  7. Refreeze for a firmer texture if necessary.
  8. Serve the sorbet garnished with a mint leaf if desired.

More sorbet recipes

Pomegranate sorbet
2 Easy and delicious sorbet recipes
Cassis Sorbet

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