raw honeyto taste (if watermelon is not sweet enough)
¼cupwarm water,as needed
Mango Sorbet
2mangos,diced (approx. 3 ½ cups)
1tsp.lime juice
¼cupwarm water,as needed
Instructions
Raspberry Sorbet
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.
Mango 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.
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.
Watermelon 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. (I’ve found letting the frozen watermelon sit at room temperature for 3-5 minutes before blending really helps make the process easier.)
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.
Peach 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.
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.
Notes
Nutrition information provided is for Raspberry Sorbet.