sorbet recipe

4 easy fruit sorbet recipes that are dairy free, refined sugar free, and you don’t even need an ice cream maker to make them.

4 Easy Fruit Sorbet Recipes

raspberries

raw honey

lemon juice

warm water, (as needed)

peaches, (sliced (approx. 3 1/2 cups))

watermelon, (diced)

lime juice

raw honey (to taste (if watermelon is not sweet enough))

mangos, (diced (approx. 3 1/2 cups))

Lay out the fresh raspberries over a rimmed baking sheet lined with parchment paper.

Freeze the raspberries until completely solid, which should take at least 3-4 hours, but I usually just leave them in the freezer overnight.

Place the frozen raspberries into the bowl of a food processor or heavy duty blender, along with a little raw honey, and freshly squeezed lemon juice.

Blend until smooth.

You may need to add a little warm water and press down with a spatula to help the process along.

Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 3-4 hours or until firm.

Raspberry Sorbet

Dice the fresh mangos and then lay them out over a rimmed baking sheet lined with parchment paper.

Freeze the mango until completely solid, which should take at least 3-4 hours, or overnight.

Place the frozen diced mango into the bowl of a food processor or heavy duty blender, along with freshly squeezed lime juice.

Mango Sorbet

Remove the rind from a seedless watermelon and dice into cubes.

Lay out the cubed watermelon over a rimmed baking sheet lined with parchment paper.

Freeze the watermelon until completely solid, which should take at least 3-4 hours, or overnight.

Place the frozen watermelon into the bowl of a food processor or heavy duty blender, along with freshly squeezed lime juice, and raw honey. &nbsp;(I’ve found letting the frozen watermelon sit at room temperature for 3-5 minutes before blending really helps make the process easier.)

Watermelon Sorbet

Slice the ripe peaches and remove the pit.

Lay out the fresh peach slices over a rimmed baking sheet lined with parchment paper.

Freeze the peach slices until completely solid, which should take at least 3-4 hours, or overnight.

Place the frozen peach slices into the bowl of a food processor or heavy duty blender, along with a little raw honey, and freshly squeezed lemon juice.

Peach Sorbet

https://content.jwplatform.com/videos/gvyXVLfx.mp4

Italian Lemon Sorbet, or “Sorbetto al Limone”, is a non-dairy frozen dessert traditionally served between courses to help “clean your palate”. Lemon Sorbet has a unique scent, perfect for cooling off on hot summer days. You can serve it as a drink between courses to help clean your palate or in cups like as a dessert. Sorbet is the dairy-free version of Italian Gelato, just as creamy but lighter and less caloric. The lack of ingredients of animal origin (such as milk, heavy cream and eggs) together with the generous dose of fruit, make the sorbet one of the lightest and most refreshing desserts ever.

How to Make Traditional Italian Lemon Sorbet

sugar

water

lemons

Peel the lemons

Let’s start preparing the lemons. Wash them very carefully then dry them. With the help of a peeler, remove the lemon peel, being careful NOT to remove the white, bitter part.

Squeeze the lemons

Cut the lemons in half and squeeze them to collect the juice. If you have a juice extractor you can use it to have a more concentrated, tasty and slag-free juice.

Make the syrup

Place water, sugar and lemon zest in a saucepan. Cook over low heat for about 5 minutes, stirring constantly, until the sugar has dissolved completely. Turn off the fire and let it cool.

Combine ingredients

If necessary filter the lemon juice with a colander then add the syrup without the lemon zest. Mix really well.

Blend

Pour the mixture into a blender and blend everything for about 3 minutes. In this way the mixture will incorporate more air and the sorbet will be creamier.

Make lemon sorbet with ice cream maker

If you have an ice cream maker, pour the mixture into the machine and start it. It will take about 40 minutes, depending on the model. After the necessary time, your creamy Italian Lemon Sorbet is ready!

Make lemon sorbet without ice cream maker

Pour the blended mixture into the previously frozen stainless steel container. Place in the freezer for about 4 hours. Every 30 minutes you have to break the frozen surface. So remove the sorbet from the freezer and mix using a hand whisk or a low speed electric whisk.

Here's how to make sorbet! Use this master sorbet recipe for a frosty, irresistible frozen dessert with a variety of different fruits.

Best Sorbet Recipes

strawberries, hulled

cup granulated sugar

tablespoons lime juice

1 pinch kosher salt

½ cup ice

1 pound (4 cups) fresh raspberries

tablespoon lemon juice

cup ice

fresh squeezed lemon or lime juice

lemon

Place all ingredients in a food processor or high-powered blender and puree until smooth. (To make ahead, you can refrigerate at this point until you want to churn, up to 2 days.)

Pour the mixture into an ice cream maker and freeze for 20 to 25 minutes. The texture will be very frosty and creamy at this point (unless it is Lemon or Lime Sorbet, which you should place in the freeze for 2 hours in a parchment-lined container). Serve immediately. Or, line a container with parchment paper and freeze up to 2 hours day of. Store in a parchment lined sealed container for up to 1 week; allow to come to room temperature for about 20 to 30 minutes before scooping.

How to make delicious, healthy strawberry banana sorbet in your blender with frozen fruit and WITHOUT an ice cream maker -- quick and easy homemade vegan recipe that&#039;s dairy free and only calls for 3 ingredients and NO refined sugar!

Strawberry Banana Sorbet Recipe

lb strawberry-banana frozen fruit blend (weighed frozen)

⅓ cup agave nectar (or natural sugar of your choice,

Combine

Combine all ingredients in blender and purée until smooth, pulsing to break up frozen fruit.

Taste

Taste and add more agave if you like, then blend again to combine.

Freeze

Transfer to a freezer-safe container and freeze for at least 3 hours or until solid.

Serve

Allow to sit out on counter about 10 minutes prior to serving.

I used lime juice instead of lemon, and they were so delicious! A wonderful treat for a summer day. Thanks for the recipe!

I really want to try this, I've not made sorbet before and this actually looks quite simple, not like ice cream! Strawberry and banana really is a delicious flavour combo!

My kids love this strawberry sorbet! It's so easy to make. We make it every time we get strawberries on sale. So good!

How timely is this. With the kids in the house I have been looking for something to give them that is healthy and that they would enjoy.

https://www.youtube.com/watch?v=56xn-p1Xueg

FULL PRINTABLE RECIPE: https://cheneetoday.com/strawberry-banana-sorbet/

INGREDIENTS: 
1 lb strawberry-banana frozen fruit blend – weighed frozen
3 tbsp fresh lemon juice
⅓ cup honey – plus more to taste

Healthy, 3 Ingredient Strawberry Banana Sorbet made WITHOUT an ice cream maker and with no refined sugars.  Refreshing sweet treat perfect for the summer!

GET THE FULL RECIPE: https://cheneetoday.com/strawberry-banana-sorbet/

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Music: "Happiness Is" by Ryan Andersen, used under CC BY-SA 4.0 https://freemusicarchive.org/music/Ryan_Andersen/Think_About_It_-_Vintage_Soul_Volume_One/7_Happiness_Is

3-INGREDIENT Strawberry Banana Sorbet Recipe - without Ice Cream Maker! NO Refined Sugars

Lemonade sorbet makes the perfect summer treat that&#39;s bursting with vibrant citrus flavors. This easy frozen treat goes together in a flash with only five ingredients and is the perfect way to stay cool all summer. It&#39;s a delightful blend of tangy sweetness that&#39;s bursting with fresh lemon!

Lemonade Sorbet Recipe

corn syrup

lemon zest

limoncello

Whisk together water, sugar, corn syrup, lemon juice, lemon zest and limoncello.

Place mixture in refrigerator for 15-20 minutes.

Pour lemon sorbet mixture into ice cream machine and freeze according to the manufacturer's instructions.

Once sorbet is done, add to ice cream container and freeze until time to serve.

what a wonderful idea, and I already have my homemade limoncello in my freezer, ready to go, love this and thank you!

Lemon sorbet looks delicious! What a fun idea for a frozen summer dessert.

The lemony flavor of this sorbet just screams summer!  I like how it has only a few simple ingredients and is easy to make too!

Love this version with limoncello! Cant wait to see how they turn out!

I'm a big lemon fan and lemon sorbet is always a favorite to both enjoy those flavors and cool down. This is a lovely version!

So perfect and refreshing during the hot summer months. Thank you for this!

Fresh raspberry sorbet in 30 minutes! A perfect frozen creamy treat for cooling down this summer!

vanilla extract

Add water and raspberries to a food processor. Pulse until mixture has a smooth consistency.

Place a fine mesh strainer over a large bowl. Add pureed raspberries to the strainer (1/4 at a time) and press with the back of a large spoon or a rubber spatula through the strainer to remove the seeds. Repeat with remaining raspberry puree. Discard anything left in the strainer.

Add sugar, vanilla, and lime juice to the raspberry juice in the bowl. Whisk until sugar is dissolved.

Freeze according to your ice cream maker's instructions. Serve immediately for a soft-serve dessert OR transfer to a shallow container and freeze an additional 1-2 hours for a more firm sorbet.

I have made this a few times and it's great. I do use frozen raspberries, 10 ounces per cup of fresh berries. I do cut the sugar to one cup per recipe; it is still very sweet. The first time I made this, I deseeded the raspberries using the method described. Even through I strained the whole thing through a mesh strainer, I ended up with crunchy pieces of seed that we're small enough to go through the mesh after being pulverized. The last time I made this, I thawed the berries and pushed them through the strainer without blending first. The final product was a lot better because there were no seed pieces. I will probably never use a different raspberry sorbet recipe, this one is nearly perfect.

This is too sweet for me, sorry. Also, I think I'd skip the vanilla next time, it overpowers the beautiful fresh taste of the raspberries, IMO.

This was such a delicious way to use up the raspberries from the garden. So fruity and summery! I followed the advice of others and only used 1 1/4 c sugar. Definitely making again!

Great sorbet! I made it as per the recipe and it turned out very well.

Fantastic raspberry sorbet even without an ice cream maker. I see someone tried this successfully with black berries. Have you tried strawberries or blueberries? Thank you!

Way too much sugar. Nearly inedibly sweet.

This is an excellent recipe- perfectly smooth, packed with taste, not icy. I’m making it again tomorrow!

I've made this twice now, using black raspberries (and adding a splash of vodka to help keep it from freezing as firmly when stored over time.) It's enough of a success that my future daughter in law has asked me to make a bunch for the wedding next summer. Really glad the black raspberry plants are so very, very productive!

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Top 6 sorbet recipe recipes from across the web

The most viewed sorbet recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed sorbet recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine