4 Easy Fruit Sorbet Recipes
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
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Lay out the fresh raspberries over a rimmed baking sheet lined with parchment paper.
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Freeze the raspberries until completely solid, which should take at least 3-4 hours, but I usually just leave them in the freezer overnight.
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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.
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Blend until smooth.
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You may need to add a little warm water and press down with a spatula to help the process along.
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Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 3-4 hours or until firm.
Mango Sorbet
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Dice the fresh mangos and then lay them out over a rimmed baking sheet lined with parchment paper.
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Freeze the mango until completely solid, which should take at least 3-4 hours, or overnight.
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Place the frozen diced mango into the bowl of a food processor or heavy duty blender, along with freshly squeezed lime juice.
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Blend until smooth.
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You may need to add a little warm water and press down with a spatula to help the process along.
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Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 3-4 hours or until firm.
Watermelon Sorbet
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Remove the rind from a seedless watermelon and dice into cubes.
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Lay out the cubed watermelon over a rimmed baking sheet lined with parchment paper.
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Freeze the watermelon until completely solid, which should take at least 3-4 hours, or overnight.
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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.)
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Blend until smooth.
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You may need to add a little warm water and press down with a spatula to help the process along.
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Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 3-4 hours or until firm.
Peach Sorbet
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Slice the ripe peaches and remove the pit.
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Lay out the fresh peach slices over a rimmed baking sheet lined with parchment paper.
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Freeze the peach slices until completely solid, which should take at least 3-4 hours, or overnight.
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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.
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Blend until smooth.
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You may need to add a little warm water and press down with a spatula to help the process along.
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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.