Inform. Inspire. Innovate

Monday, 28 July 2014

Homemade Fresh Fruit Sorbet

As I don’t like anything milky and don’t eat ice cream, I have come to love sorbet. There’s nothing better on a hot day than a fruit sorbet in my mind so when my family bought a Lakeland ice cream maker, I instantly decided to try and make my own sorbet. 

I researched a couple of recipes online and in some of the many cookery books we have at home and finally settled on a mango and raspberry sorbet from Alex Barker's '500 ice creams and sorbets' book. I was pleasantly surprised at how little ingredients were needed which is always a bonus. The instructions seemed fairly straight forward too which I was happy about as it was my first try.

The Lakeland Ice cream maker made the whole process so much easier, I definitely wouldn’t recommend making sorbet by hand unless you have a lot of time and patience – which I don’t! 

The recipe, photos and instructions of each stage can be seen below and I can safely say the final product was aaaaamazing! Genuinely tasted as good as (if not better than) shop bought sorbet if I do say so myself. I’d definitely recommend the ice cream maker and the recipe, I’m so excited to try other flavours, particularly as it was so easy to make! If I can do it – anyone can!


Juice of 1 lemon
Juice of 1/2 orange
115g or 4oz caster sugar
1 large ripe mango
1 large egg white - whisked
475ml or 16 fl oz mashed raspberries - sieved if you wish 

  1. Mash the raspberries and sieve them if you prefer them seedless 
  2. Squeeze the juice of one lemon and the juice of half an orange
  3. Peel and stone the mango
  4. Reduce the mango to a purée in a blender
  5. Mix the lemon and orange juices with the sugar
  6. Whisk up the egg white
  7. Transfer the lemon and orange juices, raspberries and mango into a large bowl and stir together
  8. Fold in the whisked egg white
  9. Pour into an ice cream maker and process according to the manufacturer's instructions or pour into a freezer container and freeze using the hand-mixing method
  10. When the sorbet is firm it can be put in a container and transferred to the freezer
  11. Serve on it's own or with a few slices of mango/a handful of raspberries 

*Photos below are in order of instructions*

I'll be honest, I just used a whole box of raspberries and didn't really measure them out - bad chef! I decided to sieve them as raspberries have so many seeds. Everything left in the sieve is just the seeds from one box!

My first time peeling and stoning a mango! I'll admit mumma had to show me but at least I learnt a new skill!! How big are the stones!?!

This cute baby blender is perfect for blending small amounts

Remember to fold the egg white in carefully so you don't loose all the air you've just whisked in!

Using this Ice Cream Maker from Lakeland made the whole process so easy. The bowl needed to be pre-frozen, then all I had to do was pour in the mixture and put the timer on for 25 minutes. Everything else was done for me!

Ta-dahhhhhh finished product and it was SO yummy! Perfect for the nice sunny days we're having at the moment! The container can stay in the freezer and can be kept for a couple of months to enjoy whenever - I'm sure this tub won't last long in my house!


  1. Hi honey. I nominated you for Liebster Award. Check out my post and the questions here:

  2. Yuuum this looks gorgeous! I will have to give this a go on a hot day!

    Love Lyndsey

  3. This look so so good!


Related Posts Plugin for WordPress, Blogger...
© Blonde Vision | All rights reserved.
Blogger Template Developed by pipdig