Fruit sorbet recipes for summer and spring, ideal to cool off and mitigate the heat, easy and quick to make. Know the ingredients and the necessary steps.

Fruit sorbets are ideal when spring and summer arrive, as they become a good option to cool off and be able to get through the heat better, they help us hydrate and they also provide us with the vitamins of their fruits.

One of its advantages -and what differentiates it from cream ice creams or ice creams made from milk and cream- is the absence of fat.

And it is that the refreshing sorbets can be prepared at home and have them ready at the time of having dessert, or to cool off on hot afternoons. Due to their high sugar content, it is advisable not to consume them daily. A good option would be to replace sugar with sweetener.

Below we show a series of recipes for different types of sorbets and we encourage you to prepare them, they are very easy to make.

If you can have an ice cream maker or ice cream maker, it will greatly simplify your work, because after going through it you put it directly in the freezer until it is time to consume it, or you can also consume it once the process is finished in the refrigerator, everything will depend on the characteristics of the ice cream. Refrigerator you have

If you don’t have a refrigerator, the process will take a little longer, but with patience everything will come out, you should do the following: The mixture that we have made will go to the freezer and every hour we stir it with a spatula to prevent crystals from forming, this operation We repeat it twice more when it is already harder, we pass it through the blender, we put it back in the freezer until it is time to consume it.

Melon sorbet


  • 1 melon of 1.5 kg
  • 1 lemon
  • 200 grams of sugar
  • 125ml of water

Preparation of lemon sorbet

Cut the melon in half, remove the skin and seeds. With the water and sugar we make a syrup. Put the melon in the blender and add the syrup and lemon juice, blend it all together until you make a puree. We put the puree in the refrigerator or ice cream maker and then put it in the freezer until we are going to consume it. It can be served in wide glasses and another good idea is to serve it in the skin of the melon, giving it the shape of little bowls.  For this we have previously reserved the skin by emptying the pulp of the melon. We can also serve it garnished with some pomegranate seeds, currants or with some balls of melon pulp.

Watermelon sorbet


  • 500 grams watermelon
  • The juice of 1 lemon
  • 125ml of water
  • A few mint leaves (to garnish)

Preparation of watermelon sorbet

We cut the watermelon into slices to be able to remove the skin and the seeds. We put all the pulp of the watermelon in the blender. In a saucepan we put the water and the sugar and we are preparing a syrup, we let it cool. Add the syrup and lemon juice to the watermelon pulp and mash everything together until you make a puree. We put it in the ice cream maker or sorbet maker. Then we put it in the freezer. When serving, garnish with a few mint leaves.

Lemon sorbet

Lemon sorbet is a summer classic, it refreshes us, hydrates us, regulates our body temperature and provides us with vitamin C.


  • 4 large lemons (from which we will need to obtain a glass of juice)
  • 250 grams of sugar
  • Half a liter of water
  • 1 egg white
  • Grated skin of 1 lemon
  • 1 pinch of salt
  • A few mint leaves (or mint)
  • Some green cherries (for garnish)

Preparation of lemon sorbet

Cut the lemons in half, squeeze them to obtain the juice, reserve the lemon peel in the fridge and then use them as containers to serve the sorbet. We make a syrup with the water and the sugar, let it boil and when it cools down, add the juice and grated lemon peel. We put this mixture in the fridge for a little while to cool down before putting it in the ice cream maker or ice cream maker. Once cold, put it in the refrigerator and add the egg white until stiff, turn on the refrigerator and let the mixture set. Once the process is finished, we put the sorbet in the freezer until it is time to consume it. Serve it in the peels of the lemons that we have reserved in the fridge and we can decorate it with some mint leaves or some green cherries.

Peach sorbet


  • 1 kg of peaches
  • 150ml of water
  • 200 grams of sugar
  • The juice of one lemon

Preparation of the peach sorbet

We remove the skin of the peaches and the bones, we put all the pulp of the peaches in the blender to make them puree. We put the water and the sugar on the fire to prepare a syrup and when it boils we turn it off, add the lemon juice and let it cool. Once it has cooled down, add it to the peaches and whisk everything together. We pass it to the refrigerator or sorbet maker and once the sorbet is assembled we put it in the freezer until it is time to consume it. We can present it at the time of serving it adorned with some balls or peach wedges.

Suggestion: If we do not have natural peaches because it is out of season, we can make the sorbet with peaches in syrup.


Please enter your comment!
Please enter your name here