recipe

Fruit Sorbet: the refreshing and fruity summer recipe

Total time: 20 Min
Difficulty: Low
Serves: 4 people
By Cookist
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Ingredients
syrup
Sugar
1 cup
Water
1/2 cup
Pina colada
Pineapple
4 cups
coconut cream
1/4 cup
syrup
2 to 3 tbsp
lime (juice and zest)
1
Berry
frozen mixed berries
4 cups
syrup
2 to 3 tbsp
Melon/Cucumber
frozen melon
3 cups
frozen cucumber
1 cup
syrup
2 to 3 tbsp
Peach/Basil
sliced frozen peaches
4 cups
Basil leaves
2 to 3 leaves
syrup
2 to 3 tbsp

If you want to make the best Fruit Sorbet, then this recipe is for you. Homemade Fruit Sorbet is super easy to make. Not only is there an endless variety of flavors to choose from, but you also control the amount of sugar you add, which means it’s much healthier than store-bought sorbets.

Unlike ice cream, sorbets contain no cream or milk, so it’s low in fat, but also suitable for lactose-intolerant individuals. The texture is smooth and a little bit icy (just enough to cool you off) and the flavor is packed with fruitiness. They’re perfect for the summer season, you can enjoy fresh, new flavors every week, and can even have your friends make their own flavors when they come over.

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How to make Fruit Sorbet

Making these Homemade Sorbets are super easy to make! Simply combine the fruits with a simple fruit syrup, and blend until smooth in a high-speed blender. You can serve it straight from the blender as a fruit smoothie, or you can freeze it for one hour as a fruit sorbet.

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How to freeze fruit for the Sorbet

Freezing your fruit before the blending process will make it easier to work with. And because the fruits are frozen, you can also serve them immediately. Simply place your fruit pieces (chopped into equal sizes) on a large baking sheet and place in the freezer for at least 4 hours (or overnight) until frozen. You can use them immediately, or transfer them to a Ziploc bag and store in the freezer.

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Tips for the Best Fruit Sorbet

– These sorbets are naturally gluten-free. If you want to make it keto-friendly, use a sugar alternative like erythritol.

– Other fruits you can use: watermelon, banana, mango, strawberries, and oranges.

– If you don’t want to use simple syrups, you can use agave syrup or honey. For a vegan option, you can also use maple syrup.

– To prevent browning, add a dash of lemon juice to the fruit.

– You can make the Homemade Fruit Sorbet ahead of time. Store in the freezer and take out about 10 minutes to soften.

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How to store Homemade Fruit Sorbet

The Fruit Sorbet can be stored in the freezer. Because of its high water content, it might become very hard in the freezer, but taking it out a few minutes before serving will allow it to soften a bit.

Instructions

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To make the syrup. Add the water and sugar to a saucepan over medium heat.

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Boil until the sugar dissolves and the mixture becomes thick and syrupy.

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For the pina colada, combine 4 cups pineapple, ¼ cup coconut cream, 2-3 tbsp syrup, 1 lime (juice and zest).

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Blend in a high-power blender until all the ingredients are smooth.

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Pour into a glass and serve right away as a ‘smoothie’ or freeze and serve as a sorbet.

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For the berry sorbet, blend 4 cups of mixed berries and syrup in a high-power blender until all the ingredients are smooth.

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Pour into a glass and serve right away as a ‘smoothie’ or freeze and serve as a sorbet.

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For the melon/cucumber sorbet, combine 3 cups melon, 1 cup cucumber, and syrup.

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Blend in a high-power blender until smooth.

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Pour into a glass and serve right away as a ‘smoothie’ or freeze and serve as a sorbet.

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For the peach sorbet, combine the peaches, basil, and the sugar syrup.

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Blend in a high-power blender until smooth.

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Pour into a glass and serve right away as a ‘smoothie’ or freeze and serve as a sorbet.

Notes

To make your own frozen yogurt, add a ½ – 1 cup Greek (plain) yogurt.

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