03/14/2026
Six sorbets. Two ingredients. Zero excuses.
No stabilizers, no corn syrup, no weird tricks.
🥥🥥 Coconut Sorbet 🥥🥥
Creamy, scoopable
Ingredients (2–3 cups total);
• 1 can full‑fat coconut milk (400 mL)
• ½ cup sugar
Method:
1. Heat coconut milk + sugar just until dissolved.
2. Chill fully.
3. Freeze in a shallow tray, scraping every 30–45 min until fluffy (or churn).
đźĄđźĄ Mango Sorbet đźĄđźĄ
Thick, naturally creamy
Ingredients:
• 3 cups ripe mango (fresh or frozen)
• ½ cup sugar (or simple syrup)
Method:
1. Blend mango + sugar until completely smooth.
2. Freeze 1–2 hours to firm.
(Mango has natural pectin → stable sorbet.)
🍋🍋 Lemon Sorbet 🍋🍋
Bright, icy, classic
Ingredients:
• 1 cup fresh lemon juice
• 1 cup sugar
• 1 cup water
Method:
1. Heat sugar + water to dissolve → simple syrup.
2. Mix with lemon juice.
3. Freeze and scrape every 30–45 min.
🍊🍊 Orange Sorbet 🍊🍊
Light, refreshing
Ingredients;
• 2 cups fresh orange juice
• ½ cup sugar
Method:
1. Warm juice slightly and dissolve sugar.
2. Chill, then freeze and scrape (or churn).
🍉🍉 Watermelon Sorbet 🍉🍉
Slushy, juicy
Ingredients:
• 4 cups watermelon (blended)
• ½ cup sugar
Method:
1. Blend watermelon + sugar.
2. Freeze and scrape.
(Watermelon is mostly water → sugar prevents ice block.)
🍍🍍 Pineapple Sorbet 🍍🍍
Bright, creamy
Ingredients:
• 3 cups frozen pineapple
• ½ cup sugar (or simple syrup)
Method:
1. Blend frozen pineapple + sugar until creamy.
2. Freeze 1–2 hours to firm.
