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.
Equipment
- Rimmed Baking Sheet
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Ingredients
Raspberry Sorbet
- 3 cups raspberries
- 2 tbsp. raw honey
- 1 tsp. lemon juice
- ¼ cup warm water, as needed
Peach Sorbet
- 4 medium peaches, sliced (approx. 3 ½ cups)
- 1 tbsp. raw honey
- 1 tsp. lemon juice
- ¼ cup warm water, as needed
Watermelon Sorbet
- 3 ½ cups watermelon, diced
- 1 tsp. lime juice
- raw honey to taste (if watermelon is not sweet enough)
- ¼ cup warm water, as needed
Mango Sorbet
- 2 mangos, diced (approx. 3 ½ cups)
- 1 tsp. lime juice
- ¼ cup warm 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.
Nutrition
Serving: 1scoopCalories: 80kcalCarbohydrates: 19.8gProtein: 1.1gFat: 0.6gSodium: 1.9mgFiber: 6gSugar: 12.7g
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