These fruity, refreshing sorbet recipes are the perfect way to cool down and are ideal for hot summer days. The vibrant flavours and easy recipes are the perfect excuses (like we need any, right?) to make your summer chilled and utterly tasty. 

Mixed berry and mango sorbet 

Makes 1.5L  

Ingredients 

For the mixed berry sorbet  

4 cups (500g) frozen mixed berries 
1 tin (385g) condensed milk 
¼ cup lemon juice 
2 stalks fresh mint (10 leaves) 
 

For the mango sorbet  

4 cups (500g) frozen mango cubes 
1 tin (385g) condensed milk 
¼ cup orange juice 
Honey, for serving  

Method 

1. Add the mixed berry sorbet ingredients to a high-powdered blender and blitz until smooth. 
2. Decant the mixture into a bowl and place in the freezer. 
3. Repeat process with mango sorbet ingredients. 
4. Add scoops of each sorbet into a square baking tin and swirl through with a knife. 
5. Freeze overnight until solid, then serve scoops in bowls or on top of cones with a drizzle of honey, if you like.  

Cook’s note: Instead of buying frozen berries, simply slice up your seasonal fruit and freeze before blending to make this sorbet. (You can use peaches, pineapple, kiwi or nectarines). Freezing the fruit before blending also helps achieve a thick, creamy consistency and freezes faster than room temperature fruit.  

Recipe & styled: Sjaan van der Ploeg
Photographs: Zhann Solomons

Pink lemonade and mint sorbet

Makes 1.5L //Total time 20 min plus freezing time  

Ingredients 

1 cup sugar 
¼ cup water  
4 sprigs fresh mint, chopped + extra for serving 
500ml lemonade 
2 large punnets strawberries + extra for serving  

Method 

1. In a saucepan, heat the sugar, water, mint and half the lemonade together. Stir until the sugar has dissolved and a syrup has formed.
2. Remove from heat and set aside to cool completely. 
3. Blitz together the cooled syrup and strawberries until smooth. 
4. Stir through the remaining lemonade and pour into a 2L plastic container. 
5. Cover with clingfilm and freeze for 8-12 hours or until firm. 
6. Serve scoops of the sorbet in ice cream cones, garnished with fresh berries and topped with mint. 

Recipes & photos courtesy of Fresh Living Magazine

Pawpaw and sesame seed sorbet 

Serves 6 // Cooking time: 30 min + freezing time 

Ingredients 

½ cup sugar
½ cup water
2 cups peeled and diced pawpaw
1 cup white wine
Juice and zest of 2 lemons
½ tsp sesame oil
2 Tbsp black sesame seeds 

Method 

1. Heat the sugar and water over low heat until the sugar has completely dissolved.
2. Add pawpaw, wine, lemon juice and zest, and sesame oil. Blend until smooth.
3. Pour the mixture into a shallow dish andplacein the freezer. Stir sorbet every hour until completely frozen. (Or use an ice cream maker.) 
4. Serve the sorbet sprinkled with sesame seeds.

Recipe & styling: Caro Alberts
Photographs: Juliette Bisset / HMimages.co.za

Mixed berry sorbet  

Makes 1.5L  

Ingredients 

500g frozen mixed berries 
2 bananas, peeled, chopped and frozen 
300g fat-free plain yoghurt 
1 lemon, juiced  

Method 

1. Add ingredients to a food processor and blitz for 2-3 minutes until smooth and thick. 
2. Pour into a loaf tin, scattering extra berries to ripple through. 
3. Cover tin in cling wrap and freeze for 4 hours minimum, or overnight. 
4. Remove from the fridge 20 minutes before serving, dish with a hot spoon for easy scooping. 

Recipe & styled: Sjaan Van Der Ploeg 
Photography by: Austin Taylor

Also read: 4 Breakfasts that taste like summer  

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