Get the scoop: 5 sorbet recipes to make Ice Cream Month that little bit fruitier
July is National Ice Cream Month, and though dairy goodness is usually what the sunshine calls for, it’s about time we celebrate the world of sorbet. Dairy-free, vegan and even gluten-free it’s fair to call sorbet a refreshing crowd pleaser.
These easy homemade recipes use Eager fruit juice to make sumptuous sorbet for the Great British Summer. Fit for all the family, whether you have an ice cream machine or not, they’re easy to make, and even easier to eat. If you find yourself without the machine but the recipe calls for one, then scraping with a fork whilst half frozen will create an ice-cool granita.
Enough said? Let’s tuck in.
Our first sorbet suggestion is one that we’ve made often at Eager HQ, and well, it’s a piece of sunshine in a bowl. Perfectly combining a mix of sweet and citrus, this zingy sorbet accompanies a Great British BBQ perfectly. With just three simple ingredients, you can whip this one up even at the last minute.
Mix the water and sugar together in a pot over medium heat until the sugar dissolves. Set aside to cool before adding to the fridge for around 3 hours. Then, stir the juice into the simple syrup concoction, and blend in your ice cream maker. Once blended, either serve straight away for a smooth mouthful or freeze overnight for an extra firm texture.
- 240ml Eager Orange Juice
- 65g sugar
- 240ml water
Google the trusty pomegranate and you’ll be hit with a plethora of different uses for this vibrant fruit. Though some are… complicated to make, creating a sorbet is not. This sorbet recipe requires just four ingredients, and any household blender or food processor will do.
Mix the Eager pomegranate juice with a honey or vegan alternative (like agave) in a small saucepan over low heat until the honey has dissolved. Then remove from the heat and leave to cool for around 10 minutes. Once cool, line a baking tray with cling film, and then pour the juice concoction over it. Transfer to your freezer and leave to set for a few hours.
Once your mixture has frozen, break it into pieces and transfer to any food processor or mixer. You will then have a frothy frozen mixture, which can then be placed into any tin, and frozen overnight.
When you’re ready to serve, scoop the sorbet out of the tin, grab your finest sundae glass, and top it with fresh mint and pomegranate seeds — delicious!
- 500ml Eager pomegranate juice
- 125g runny honey, or vegan alternative
- 100g pomegranate seeds
- 14g mint leaves
3) Apple sorbet
The key to making a good apple sorbet is great-tasting juice, and with Eager — that’s a given.
Whisk icing sugar and lemon juice into your Eager apple juice to create the perfect balance of sweet and acid. Note that when frozen, the power of sweet and acid diminishes, by getting smoother, so taste test before freezing.
Once mixed, churn into your ice cream maker or pour into a shallow dish. If using the dish option then remove it from the freezer once your mixture is almost frozen (but not rock hard), and scratch it up into a sorbet using a fork. Serve straight away for a smoother serve, or pack into tubs for freezing.
For an extra special treat, try serving with a couple of teaspoons of calvados poured over – for the adults, of course.
- 1 litre Eager apple juice
- A sprinkle of icing sugar
- Dash of lemon juice
If you like piña coladas, and getting caught in the rain — then a pineapple sorbet is perfect for you. Packed with punch, this rum-based sorbet is as easy to make as it is to devour. Combine Eager pineapple juice with granulated sugar, and 3 tablespoons of dark rum, then stir until the sugar dissolves. Place in your ice cream maker* once it has chilled, and then transfer into a container. After, move to the freezer until frozen, and get ready to enjoy as a tipsy treat.
*If you don’t have an ice cream maker, then create a granita by freezing straight away and using your fork to break up the pieces every 30 minutes whilst it is freezing.
- 500ml Eager pineapple juice
- 170g granulated sugar
- 3 tablespoons dark rum
Don’t be fooled by the title, this delicate sorbet is made with Eager orange juice, and it’s the ideal treat to be served as a givré. Fancy it may sound, and fancy it looks, too. A givré is a sorbet that’s served in a fruit rind or husk as its bowl; you could try a lemon, orange, grapefruit, pineapple or coconut. Givré translates from “frost” in French, meaning the shell should be frozen to keep the dessert extra chilled.
Place the grapefruits in a food processor and mix until smooth. Once blended, pass the grapefruits through a sieve and into a jug of Eager orange juice. Later, transfer to a pan, add sugar, and keep on low heat until the sugar has dissolved.
Let cool, and then place your mixture into a container to then freeze overnight. Just before servicing, pour the frozen mixture into a blender to create the perfect texture.
Whether you choose a bowl or a fruit rind, this one is worthy of a picture moment.
- 5 large red grapefruits, peeled and roughly segmented
- 200ml Eager orange juice
- 150g golden caster sugar
Tempted to try these for Ice Cream Month? Tag us over on Instagram with your creations.
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