Pisco Sour Sorbet Recipe

Pisco Sour Sorbet Recipe
Staff Writer


Pastry chef Michelle Duran created this ice-cold, alcohol-infused treat as a part of SUSHISAMBA's summer menu. Perfect for hot days and warm nights. 


  • 1 cup water
  • 1 1/3 cup sugar
  • 1 cup lime juice
  • ½ cup lemon juice
  • ½ cup yuzu juice
  • 2/3 cup pisco


Bring the water and sugar to a boil in a pot. Stir occasionally so the sugar doesn’t burn on the bottom of the pot. Strain the mixture through a chinoise and cool. Add the remaining ingredients and transfer to a large bowl. 

Cover the bowl with plastic wrap. Touch the plastic wrap directly to the mixture so there is no space for air between the two. This will prevent freezer burn. Place the bowl in your freezer and leave until the mixture becomes solid. Once solid, remove the plastic wrap and use an ice cream scoop to serve the sorbet. 

Recipe Shopping Tip

For healthy recipes, choose raw fruits, vegetables, and meats, and unprocessed foods.

Recipe Cooking Tip

For healthy recipes, substitute butter for olive oil, and bake, broil, or grill instead of fry.