Fruit-and-Herb Sorbets

concord grape–rosemary guava-basil and cranberry apple-mint sorbets
Photo: Dana Gallagher
Prep Time:
15 mins
Total Time:
4 hrs 40 mins
1 quart

A cold treat this time of year might seem like a curveball, but there are certain fall flavors that are made for sorbet, like concord grapes, rosemary, and cranberries to name a few. Using 100 percent juice rather than cooking fruit is a welcome shortcut, and you don't have to wait for it to cool, so you can get it churning ASAP. Our fruit-plus-herb formula is ripe for riffing. Here, grape and rosemary announce autumn, guava and basil tease the tropics, and cranberry nods to the harvest.


  • cup sugar

  • 2 peeled strips (each 2 inches long) lemon zest, plus 4 teaspoons fresh juice

  • ¼ teaspoon kosher salt (we use Diamond Crystal)

Concord Grape–Rosemary

  • 3 cups 100 percent Concord-grape juice, such as Welch's, chilled and divided

  • 2 rosemary sprigs


  • 3 cups 100-percent-juice cranberry-apple juice, such as Apple & Eve, chilled and divided

  • 3 mint sprigs


  • 3 cups guava juice made from 100 percent juice, chilled and divided

  • 3 basil sprigs


  1. In a saucepan, combine sugar, lemon zest, salt, 1 cup fruit juice of choice, and herb of choice. Bring to a boil, stirring until sugar has dissolved. Remove from heat, cover, and let steep 5 minutes. Strain into a heatproof container, discarding zest and herbs, and stir in lemon juice and remaining 2 cups fruit juice.

  2. Process in an ice cream maker according to manufacturer's instructions. When it has the texture of soft-serve, transfer sorbet to a chilled loaf pan or other freezer-safe container. Cover and freeze until firm, at least 4 hours and up to 1 week.

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