Abricot Sorbet

2 cups water 
1 1/2 cup sugar 
4 cups strained apricot purée 
juice of 1 lemon

Bring water and sugar to a boil. Add purée and lemon juice. Cool. Pour in ice cream machine and use according to manufacturer’s instructions.

Cantaloupe Sorbet

1 1/2 cups sugar 
1 1/2 cups water 
2 cantaloupe melons, 1.5 pounds each 
 

Combine the sugar and water in a small saucepan. Bring to the boil over low heat, stirring. Boil for 1-2 minutes. Cool over ice.

Cut the melon, scrape out and discard the seeds and fibers from both halves of the melons. Scoop out the flesh with a spoon. Purée the flesh and juice in a blender or food processor.

Whisk the melon purée into the cooled syrup. Transfer to the ice cream maker and freeze according to the manufacturer's instructions. Transfer the sorbet to a chilled bowl and freeze for about 1 hour, until firm.

Caramel Sorbet

1 cup sugar
2 cup water
1/4 teaspoon salt
1 teaspoon vanilla 

In a dry heavy saucepan cook sugar, undisturbed, over moderate heat until it begins to melt and continue to cook, stirring with a fork, until it is melted completely and a deep caramel. Remove pan from heat and carefully add water down side of pan. Return pan to heat and cook caramel, stirring, until it is dissolved completely. Stir in salt and vanilla and chill until cold. Freeze sorbet in an ice-cream maker. Sorbet may be made 1 week ahead.

Chocolate Sorbet

12 ounces bittersweet chocolate
2  cups water
1 cup sugar
1/4 cup strong coffee
1/4 cup Grand Marnier or Kahlua
1 teaspoon vanilla extract

Chop the chocolate into very small pieces. In a 2 1/2 quart sauce pan, bring the water and sugar to a boil and cook until the sugar dissolves. Place the chocolate in a bowl and pour the boiling syrup over it. Stir the chocolate till completely melted. Cool to room temp. and stir in the coffee, liqueur and vanilla. Churn the sorbet in an ice cream machine and transfer to bowl, press a layer of plastic wrap across the surface, and place in freezer.

Coconut Sorbet

2 cups water
3/4 cup sugar
1 large coconut

Bring the water to a boil with the sugar, stirring until the sugar is dissolved. Let the mixture cool and reserve.

With a ice pick, pierce the weakest eye of the coconut. Drain the liquid and reserve it. Bake the coconut in a preheated 400°F oven for 15 minutes. Break it with a hammer, and remove the flesh from the shell. Cut the coconut meat into small pieces, transferring it in a food processor.

Strain the reserved coconut liquid through a fine sieve and add enough water to measure a total of 2 cups. In a saucepan bring the liquid to a boil, add it to the coconut in the food processor and process for 1 or 2 minutes. Let the mixture cool and strain it through a large sieve lined with a double thickness of cheesecloth into a bowl. Add the sugar syrup and chill the mixture, covered until it is cold. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions.

Grapefruit Sorbet

1 1/2 cups water
1 1/2 cups sugar
1 2/3 fresh pink grapefruit juice
2/3 cup lemon juice

Stir water and sugar in a medium saucepan over low heat until the sugar dissolves. Increase heat and bring to boil. Pour into large bowl. Mix in pink grapefruit and lemon juices. Refrigerate juice mixture until well chilled.

Transfer mixture to ice cream maker and process according to manufacturer’s instructions. Freeze in covered container.

Jasmine Tea Sorbet

3 cups water
2 1/2 tablespoons fine-quality jasmine tea leaves
3/4 cup sugar

In a small saucepan bring water to a boil. Add tea leaves and remove pan from heat. Cover pan and steep tea 5 minutes. Add sugar, stirring until dissolved, and strain tea through a fine sieve into a bowl. Chill tea, covered, until cold and freeze in an ice-cream maker.

Kir Royal Sorbet

2/3 cup sugar
2/3 cup water
2 1/2 cups raspberries
1 cup Champagne
1/4 cup crème de cassis
1 1/2 tablespoons fresh lemon juice 

In a small heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Remove pan from heat. In a blender or food processor purée raspberries with Champagne, crème de cassis, and sugar syrup until smooth. Force purée through a fine sieve set over a bowl, pressing hard on solids, and stir in lemon juice. Chill mixture until cold and freeze in an ice-cream maker.

Kiwi Sorbet

1 cup sugar
1/2 cup water
9 large kiwis, peeled, diced

Combine water and sugar in a saucepan and bring to a boil over medium heat stirring constantly until the sugar has dissolves. Cool.

Purée the kiwis in a food processor. Set aside 1 cup of purée. Strain the remaining purée through a fine sieve. Combine both purées and the syrup in a ice cream maker and freeze according to manufacturer’s instructions.

Lemon Sorbet

1 cup water 	
1 cup sugar
3/4 cup lemon juice	
5 tablespoons lemon zest	

In a medium saucepan, Heat the water and sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Add the lemon juice and lemon zest to the sugar syrup. Chill the mixture.

Freeze the mixture in a ice cream machine, according to the manufacturer’s instructions.

Litchi Sorbet

3/4 cup water
1/3 cup sugar
2-20 ounce cans litchis in syrup
1/2 cup sweet white wine

Make a light syrup with the water and sugar. Reserve. Drain litchis, reserving 1/2 cup of the syrup from the can. Purée the litchis with the syrup until smooth. Strain. Combine the litchi, the sugar syrup and the wine. Transfer mixture to ice cream machine and process according to manufacturer’s instructions.

Melon Mango Sorbet

3 large  mangoes, peeled and pitted
1 cup cantaloupe chunks
1/2 cup maple syrup
1/2 cup water
2 tablespoons lime juice

In a blender, purée the mangoes, cantaloupe, maple syrup, water; lime juice until very smooth. Pour into ice cream machine and use according to manufacturer’s instructions.

If you do not have a ice cream machine, pour the mixture in a shallow pan and place in the freezer. When the sorbet begins to freeze around the edges, stir well. Continue stirring every hour for 2 or 3 hours, until the mixture has frozen solid. Cover and let sorbet continue to freeze overnight. Before serving, let the sorbet thaw for 10 minutes, cut into chunks, purée briefly in a blender then scoop into serving dishes.

Nectarine Sorbet

4 cups nectarine
juice of 1 lemon 
2 cups water
1 cup sugar

First make a sugar syrup using 1 cup of water and the sugar. Pour the water and sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Purée the nectarine and add the lemon juice immediately to keep the fruit from darkening. Stir the fruits and the water into the sugar syrup. Chill the mixture.

Freeze the mixture in an ice cream machine using it according to manufacturer’s instructions.

Orange Sorbet

2 cups fresh orange juice
juice of 1 lemon
1 cup water
1 cup sugar

Heat 1 cup of water and the sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Stir the orange juice and lemon juice into the sugar syrup. Chill the mixture. Freeze the mixture in an ice cream machine using it according to manufacturer’s instruction.

Peach Sorbet

4 cups peaches,  peeled pitted and sliced
2 1/4 cups sugar
2/3 cup orange juice
1/3 cup lemon juice

In a blender or a food processor, purée the peaches. In large saucepan, combine the sugar, orange juice and lemon juice. Over medium heat, cook and stir until the sugar dissolves; remove from heat. Stir in pured peaches. Refrigerate until cold. Freeze the mixture in an ice cream machine using it according to manufacturer’s instruction.

Pear Sorbet

2 1/4 pounds pears, peeled, quartered, cored
1 3/4 cup dry white wine
3/4 cup sugar
2 tablespoons corn syrup

Combine the pears and 1 cup of the wine in a medium saucepan over medium heat. Cover and cook until the pears are tender. Purée the pear mixture and sugar in a food processor. Add the remaining wine and the corn syrup. Chill until cool. Process the mixture in a ice cream maker according to manufacturer’s instructions.

Pineapple Sorbet

1 pineapple
juice of 1 lemon 
2 cups water
1 cup sugar

Heat 1 cup of water and the sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Purée the pineapple and work it through a sieve to remove the fibers. Stir the sugar syrup, lemon juice, and water into the purée. Chill the mixture. Freeze the mixture in an ice cream machine using it according to manufacturer’s instruction.

Plum Sorbet

1 1/4 cups sugar
1 cup water
9 ripe red plums
1 teaspoon fresh lemon juice

Combine the sugar and water in a saucepan over low heat. Stir until the sugar dissolves. Increase heat and bring to boil. Cool sugar syrup completely.

Halves and pit the plums. Transfer to food processor and purée. Strain purée through sieve into bowl. Stir in 1 cup of the sugar syrup (reserve the rest for another use) and add the lemon juice. Pour into ice cream machine and freeze according to manufacturer's directions.

Raspberry Sorbet

4 cups raspberries
juice of 1 lemon
2 cups water
1 cup sugar

Heat 1 cup of water and the sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Purée the raspberries and work them through a sieve to remove the seeds, there should be 1 cup of puree. Stir the sugar syrup, lemon juice or kirsch, and water into the purée and taste, adding sugar or lemon juice if needed. Chill the mixture and taste again.

Freeze the mixture in an ice cream machine, and store in the freezer.

Strawberry Sorbet

2/3 cup boiling water
1/2 cup Sugar
4 cups strawberries sliced
2 tablespoons orange juice
1 tablespoon lemon zest
1 tablespoon lemon juice

Combine boiling water and sugar in a large bowl, stirring until sugar dissolves; let cool. Stir in strawberries, orange juice, lemon zest and lemon juice. Press mixture into a 13x9x2 inch pan; freeze until almost firm.

Spoon mixture into a mixing bowl; beat at medium speed with electric mixer until smooth. Return mixture to pan and freeze until firm.

Thanks to my friend Ronnie for this recipe

Tangerine Sorbet

3 1/2 cups tangerine purée 
3 tablespoons lemon juice, freshly squeezed 
1 1/4 cups sugar 
1/4 cup light corn syrup 

In a food processor purée the tangerines until smooth. Strain the purée and add the lemon juice, sugar and corn syrup, whisking until sugar is dissolved.

Process in an ice cream maker according to the manufacturer's instructions. Keep frozen until ready to serve.

Tropical Sorbet

1/2 cup pineapple juice
1/2 cup peach juice
1/2 cup mango purée
4 tablespoons dark rum
1/4 cup sugar
4 teaspoons grenadine
1 tablespoon fresh lime juice

Mix all the ingredients in a bowl and stir until sugar dissolves. Transfer mixture to ice cream machine and process according to manufacturer's instructions.

Watermelon Sorbet

1 cup sugar
1/2 cup water
1/4 cup lemon juice
3 cups watermelon flesh

Place the sugar, water and lemon juice in a small saucepan. Bring to boil, stirring occasionally. When the sugar is dissolved, remove the pan from heat. And chill the syrup.

Prepare the watermelon by removing all the seed from the flesh. Place the flesh in the bowl of a food processor. Process until liquefied. Add the purée to chilled syrup; stir to combine.

Freeze the sorbet in an ice-cream maker according to the manufacturer's instructions. Store, in an airtight container.