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Fresh Fruit Sorbet Recipe From Rancho La Puerta

by Organic Spa Magazine

Rancho La Puerta, a renowned resort and spa, was recently honored with Organic Spa Magazine‘s Top Ten Organic Spa Awards. Here, they share with us their decadent summer sorbet recipe.

Trio of Blackberry, Plum, and Peach Sorbets

A trio of pretty sorbets is a special finish to a summer meal
At the Ranch, the fruit sorbet recipe calls for the very ripest plums, blackberries and peaches, brought to the kitchen still warm from the sun and absolutely bursting with flavor. Any summer fruit at its flavorful best will make a wonderful sorbet: strawberries, melons of all kinds, raspberries, apricots. Even tart cherries are well worth the work to prepare.
Serves 6

  • 2 cups pitted and chopped ripe plums
  • 2 cups peeled, pitted, and chopped ripe peaches or nectarines
  • 2 cups ripe blackberries, rinsed, dried, and picked over
  • ½ cup agave syrup, maple syrup, or packed brown sugar
  • Edible flowers, herb sprigs, fresh berries, morsels of fruit or lemongrass stalks (optional)


  1. Wash the plums. Cut in half and remove the pits, then cut the fruit into small pieces.
  2. Skin the peaches by pouring boiling water over them for 10 seconds. Cool, then remove the skin with a sharp knife. Cut in half and remove the stones, then cut the fruit into small pieces.
  3. Quickly rinse, dry, and pick over the blackberries.
  4. Place each fruit in a separate plastic bag and freeze overnight.
  5. In the bowl of a food processor, puree each fruit separately until perfectly smooth, adding a couple of tablespoons of syrup or more if the fruit is tart, rinsing the bowl in between.
  6. As you finish each puree, pack it into a small container, cover, and freeze for at least 1 hour. If the sorbet becomes very hard, let the container stand at room temperature to soften for 10 minutes.
  7. Serve a small scoop of each sorbet in a chilled dessert bowl with one or more of the garnishes, if desired.


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