Summer is the perfect time to cool down with frozen treats, and sorbet is the perfect choice for those who cannot enjoy ice cream.

To lift up your moods while basking in the warmth of the summer, let’s check out some refreshing sorbet recipes straight from Grandma’s kitchen.

Pineapple and Mint Sorbet

This fruity delight will make you feel like you’re in a tropical paradise. Here’s the recipe:.

1 cup of pineapple chunks (fresh)
1/4 cup of lime juice
1/4 cup of honey
1/4 cup of fresh mint leaves
1/2 cup of water

Blend pineapple, lime juice, honey, and water in a blender until smooth, then add fresh mint leaves and pulse until mint is finely minced. Strain the mixture through a fine mesh strainer into a large bowl, and discard the solids.

Chill the mixture overnight, then churn it in an ice cream maker according to the manufacturer’s instructions.

Blackberry and Lemon Sorbet

This Blackberry Lemon Sorbet recipe from Grandma’s kitchen promises an explosion of flavors.

1 cup of blackberries, fresh or frozen
1/2 cup of freshly squeezed lemon juice
1/4 cup of granulated sugar
1/2 cup of water

Combine blackberries, lemon juice, sugar, and water in a blender and pulse until smooth. Pour mixture through a fine mesh strainer into a bowl to remove any seeds and pulp.

Chill the mixture in the refrigerator for a few hours until cold, then churn it in an ice cream maker according to the manufacturer’s instructions.

Raspberry and Lime Sorbet

This raspberry lime sorbet recipe from Grandma’s kitchen is sure to impress both your eyes and tastebuds.

2 cups of raspberries, fresh or frozen
1/2 cup of lime juice
1 cup of water
1/2 cup of sugar

In a saucepan, combine raspberries, lime juice, water, and sugar. Bring the mixture to a boil while stirring, then reduce the heat and allow it to simmer for 5 minutes. Remove from heat and let it cool to room temperature.

Then, pour the mixture into a blender and process it until smooth. Strain the mixture through a fine mesh strainer into a bowl to remove any seeds. Chill the mixture in the refrigerator for 2 hours, then churn it in an ice cream maker according to the manufacturer’s instructions.

Strawberry and Vanilla Sorbet

This sorbet recipe featuring strawberries and vanilla is light and refreshing with a hint of earthy richness.

1 pound of strawberries, fresh or frozen
1 vanilla bean
1/2 cup of water
1/2 cup of sugar

Clean and hull the strawberries and place them in a blender. Slice vanilla bean open lengthwise, scrape the seeds, and add them to the strawberries.

In a saucepan, heat sugar and water until the sugar dissolves, then add the strawberry mixture to the saucepan. Cook for about 5 minutes over medium heat while stirring. Remove from heat and let it cool down. Once cooled, blend the mixture in a blender until smooth. Strain the mixture through a fine mesh strainer and pour it into an ice cream maker.

Churn according to the manufacturer’s instructions.

Cucumber and Mint Sorbet

The refreshing collision between the crispness of cucumber and the aroma of spearmint grants you this refreshingly uplifting cucumber sorbet recipe from Grandma’s kitchen.

2 cups of peeled and diced cucumber
1/4 cup of lime juice
20 fresh mint leaves
1/4 cup of sugar
1/4 cup of water

In a blender, mix the cucumber, lime juice, chopped mint leaves, sugar, and water until pureed smooth. Strain the mixture from the blender into a large bowl, then discard any large solids.

Chill the mixture for a few hours, then churn it in an ice cream maker according to the manufacturer’s instructions.

Lemon and Basil Sorbet

This lemon and basil sorbet recipe from Grandma’s kitchen delivers an herbaceous kick to classic citrus.

1/2 cup of lemon juice, freshly squeezed
1/4 cup of sugar
1/2 cup of light corn syrup
1/4 cup of fresh basil leaves, chopped fine
3 cups of cold water

Combine lemon juice, sugar, corn syrup, and water in a large saucepan. Stir in chopped basil leaves and place the mixture over medium heat.

Simmer for 10 minutes, stirring frequently, until the sugar dissolves and the basil flavor starts to infuse the mixture. Pour the mixture through a fine mesh strainer into a large bowl and chill it thoroughly. Once it has chilled, churn it in an ice cream maker with the manufacturer’s instruction.

Watermelon and Mint Sorbet

Another refreshing summer sorbet recipe from Grandma’s kitchen is watermelon and mint sorbet. This recipe is so good that it could easily surpass a slice of watermelon!.

4 cups of seeded and cubed watermelon, fresh or frozen
1/4 cup of freshly squeezed lime juice
1/4 cup of mint leaves, chopped
3/4 cup of sugar
1/4 cup of water

In a blender, mix the watermelon, lime juice, mint leaves, sugar, and water until pureed smooth. Strain the mixture from the blender into a large bowl, then discard any large solids.

Chill the mixture for a few hours, then churn it in an ice cream maker according to the manufacturer’s instructions.

Blood Orange Sorbet

This recipe for blood orange sorbet is intense and bold and is sure to provide a perfect balance to your summer dessert menu.

2 cups of blood orange juice, freshly squeezed
1 cup of water
1/2 cup of sugar

Mix water, sugar, and fresh blood orange juice in a saucepan. Heat the mixture up until the sugar is completely dissolved. Chill thoroughly, then churn it in an ice cream maker according to the manufacturer’s instructions.

Strawberry Balsamic Sorbet

This sorbet with a wholesome twist brings together summer strawberries and balsamic vinegar. The result is a sweet-and-sour perfect blend that satisfies your senses.

1 pound of strawberries, fresh or frozen
1/2 cup of water
1/2 cup of balsamic vinegar
1/2 sugar

Add washed strawberries, water, sugar, and balsamic vinegar into a blender and blend them to a puree consistency. Strain the mixture through a fine mesh strainer into a bowl, and chill the mixture overnight.

When ready, churn it in an ice cream maker according to the manufacturer’s instructions.

Mango and Ginger Sorbet

This easy-to-make mango and ginger sorbet recipe from Grandma’s kitchen tickles your taste buds with a tropical twist.

3 cups of peeled and diced fresh mango
1/2 cup of sugar
1-inch ginger, peeled and grated
1/2 cup of water
1/4 cup of lime juice

Place the mango, sugar, grated ginger, water, and lime juice in a blender. Blend it until smooth, then pour the mixture through a fine mesh strainer into a large bowl to remove any fibers.

Chill the mixture for a few hours, then churn it in an ice cream maker according to the manufacturer’s instructions.