Sorbet’s not just for summer, but why not celebrate the last of the season’s sun by churning up a batch?

We’ve got a few recipes perfect for using up  fresh fruit and herbs,  plus a cheeky bit of booze that’ll please any party – whether that’s dinner party, houseparty or after party!

Mojito Sorbet

Cooking time – 4 hours

Special equipment – ice cream maker

10g fresh mint

300g caster sugar

750ml water

1 tbsp finely grated lime zest

125ml white rum

60ml fresh lime juice

Garnish, mint sprig and lime wedge

Step 1: Add mint, sugar, water and lime zest to a pan over a medium heat and simmer for 5 mins until the sugar has dissolved.  Remove from heat, strain into a bowl and cool to room temperature.

Step 2: Mix rum and lime juice into the sugar syrup, pour into your ice cream maker. Churn the sorbet until thickened and spoon into a container. Freeze for 2 hours until completely solid. To serve, spoon into glasses and garnish with a sprig of mint and a lime wedge.

Strawberry Basil Sorbet

Cooking time – 3½ hours

Special equipment – ice cream maker

500g strawberries

150g caster sugar

15g basil

1 tsp lemon juice

Step 1: Wash, hull (remove stem and tough white bit at the top of the fruit). Halve and place in a bowl with the sugar. Stir to combine.  Cover and set aside for 1 hour until the strawberries have started to release their juices.

Step 2: Pick the leaves from the basil and finely chop.  Add the basil, along with the strawberries and their juice, plus the lemon juice, to a food processor. Blend until smooth.  Strain through a fine sieve to remove any seeds.

Step 3. Pour the strawberry and basil mixture into your ice cream maker, we used this one by Cuisinart,  Churn the sorbet until thickened, spoon into a container and freeze for 2 hours until completely solid.

Pineapple and Sage

Cooking time: 40 minutes + overnight

Special Equipment – food processor

1 large pineapple

5 sage leaves

1 tbsp lime juice

Step 1: Line a baking tray with baking paper.  Carefully remove the tough skin of the pineapple. Cut out the hard round ‘eyes’ and pineapple core. Cut into cubes and spread over a baking tray. Freeze overnight. (Skip this step by using a pre-frozen pineapple.)

Step 2: Thaw pineapple in a food processor for 10-15 minutes until slightly softened.  Add finely chopped sage leaves and pulse until crumbly. Add the lime juice and pulse, until it forms a sorbet consistency. Add warm water 1 tbsp at a time if it doesn’t come together.  Serve immediately or freeze in a container.