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4 Easy Fruit Sorbet Recipes - Square Recipe Preview Image

4 Easy Fruit Sorbet Recipes

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.
Categories Dessert
Difficulty Easy
Keyword homemade sorbet, how to make sorbet, sorbet recipe
Prep Time 3 hours
Cook Time 3 hours
Total Time 6 hours
Servings 4 sorbets
Calories 80 kcal
Author Lacey Baier

Ingredients

Raspberry Sorbet

  • 3 cups raspberries
  • 2 tbsp. raw honey
  • 1 tsp. lemon juice
  • 1/4 cup warm water, as needed

Peach Sorbet

  • 4 medium peaches, sliced (approx. 3 1/2 cups)
  • 1 tbsp. raw honey
  • 1 tsp. lemon juice
  • 1/4 cup warm water, as needed

Watermelon Sorbet

  • 3 1/2 cups watermelon, diced
  • 1 tsp. lime juice
  • raw honey to taste (if watermelon is not sweet enough)
  • 1/4 cup warm water, as needed

Mango Sorbet

  • 2 mangos, diced (approx. 3 1/2 cups)
  • 1 tsp. lime juice
  • 1/4 cup warm water, as needed

Instructions

Raspberry Sorbet

  1. Lay out the fresh raspberries over a rimmed baking sheet lined with parchment paper.
  2. Freeze the raspberries until completely solid, which should take at least 3-4 hours, but I usually just leave them in the freezer overnight.

  3. 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.
  4. Blend until smooth.

  5. You may need to add a little warm water and press down with a spatula to help the process along.
  6. Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 3-4 hours or until firm.

Mango Sorbet

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

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

  3. Place the frozen diced mango into the bowl of a food processor or heavy duty blender, along with freshly squeezed lime juice.
  4. Blend until smooth.
  5. You may need to add a little warm water and press down with a spatula to help the process along.
  6. Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 3-4 hours or until firm.

Watermelon Sorbet

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

  2. Lay out the cubed watermelon over a rimmed baking sheet lined with parchment paper.
  3. Freeze the watermelon until completely solid, which should take at least 3-4 hours, or overnight.

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

  5. Blend until smooth.

  6. You may need to add a little warm water and press down with a spatula to help the process along.
  7. Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 3-4 hours or until firm.

Peach Sorbet

  1. Slice the ripe peaches and remove the pit.

  2. Lay out the fresh peach slices over a rimmed baking sheet lined with parchment paper.
  3. Freeze the peach slices until completely solid, which should take at least 3-4 hours, or overnight.

  4. 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.
  5. Blend until smooth.

  6. You may need to add a little warm water and press down with a spatula to help the process along.
  7. Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 3-4 hours or until firm.

Recipe Video

Recipe Notes

Nutrition information provided is for Raspberry Sorbet.

Nutrition Facts
4 Easy Fruit Sorbet Recipes
Amount Per Serving (1 scoop)
Calories 80 Calories from Fat 5
% Daily Value*
Fat 0.6g1%
Sodium 1.9mg0%
Carbohydrates 19.8g7%
Fiber 6g24%
Sugar 12.7g14%
Protein 1.1g2%
* Percent Daily Values are based on a 2000 calorie diet.