Deliciously refreshing, Easy Fruit Sorbet with just 3 ingredients! Perfect summer treat and the best way to take advantage of the summer fruit bounty! Plus it’s an easy, healthy dessert/snack idea for kids!
Make Easy Fruit Sorbet with just 3 ingredients in just a few minutes!
This post came to be as a result of a late surfeit of summer fruits in our local grocery store last month. The fruits got cheap, we got greedy, and the result was more fruit at home than we could possibly eat before they went bad. So enter, easy 3 ingredient sorbet!
Why I love making these small batch easy fruit sorbets!
Remember the easy fruit soda syrups I made earlier in the summer? And all those insane popsicles? These Easy Fruit Sorbets just might be (dare I say it) an even better idea for cooling down in the summer! These frozen desserts not only cool you down, they are
- healthier,
- super easy to make,
- gluten free and dairy free, and vegan!
Plus they taste fantastic!
If that didn’t convince you, get this. You can take almost any fruit you want, any flavour you want and transform them into refreshing and delicious sorbets! Think
- Raspberry sorbet,
- Pineapple sorbet,
- Honeydew melon sorbet,
- Watermelon sorbet
- Peache sorbet
- Strawberry sorbet
- Apricots, Cantaloupe etc. etc. etc.
Damn, now I wish I could do summer all over again! Today I’m sharing with you the recipes for the sorbets we made most this summer – Raspberry, Peaches, Mango, Kiwi fruit, and Pineapple. Plus those colours are just so much fun! 🙂 I even tried this with Honey dew melon, watermelon and cantaloupe and you get a refreshing and healthy sorbet with a slushie like consistency!
There is a very simple idea behind this easy fruit sorbet. An embarrassingly simple idea. A sorbet is basically blended fruit that’s sweetened and then frozen. Though I call these recipes here, they are really more like an idea, a how to sort of guide for perfect, easy fruit sorbets!
ALL YOU NEED TO MAKE HEALTHY AND EASY FRUIT SORBET
- An ice crushing blender or a small food processor
- Your favourite summer fruits (frozen, or fresh bought and then diced and frozen)
- Simple syrup as a sweetener (or agave or honey or maple syrup)
- And just a squeeze of lemon juice or lime juice (this isn’t needed if the fruit is sour, like kiwi fruit)
And here’s the very simple idea behind my sorbets –
I love my ice crushing blender because I love eating crushed ice. Love it, to the point where Mr K thinks it’s downright weird. Anyway, I figured if I turned fruits into ice cubes, OR I cut them into small pieces and freeze them, then I can crush those fruit ice cubes and turn them into delicious sorbet goodness!
The only addition I’d need is some extra liquid, which in this case is agave syrup (you can also use simple syrup, or maple syrup). It adds the sweetness and the liquid component required to turn your fresh summer fruits into glorious smooth sorbets that are ready to eat in minutes!
You don’t need an ice cream maker for this because,
- you’re making small batches of sorbet.
- the blender will be crushing the frozen fruit to very small pieces to make it almost as small as with an ice cream maker.
In addition to the sweeteners, you can add water or orange juice or lemonade IF your blender does need a little extra liquid to make that sorbet!
Do I have to buy fresh fruits?
Not at all!
You can BUY frozen fruits from the supermarket to make life easier. We all buy the frozen fruits, like frozen strawberries, raspberries, mango, cherries and more, to make our morning smoothie, so we can easily use the same frozen fruits to make this sorbet.
BUT you do have the option to use overripe fruits from the market and use it to make sorbet. You tend to add less sweetener when the fruit is overripe because of the natural sweetness of the fruits already too.
How to prep fresh fruits to make this recipe?
If you buy fresh fruits, you will have to peel (if the fruits have inedible peels) and cut your fruits into cubes and then freeze them on a parchment paper-lined baking tray (spread the chunks out in a single layer, don’t stack them up so that they freeze into one big solid mass).
Once frozen, you can store them in freezer bags. This way your fruits will last longer too. And for smaller fruits like raspberries and blackberries or blueberries you don’t even need to cut them up. freeze them whole.
And then, when sorbet time rolls around, you can take out whichever fruit ice cubes your heart desires and whip up some deliciously refreshing sorbet in minutes!
8 oz / 226 g of frozen fruit will give you 1 very generous portion of sorbet or 2 smaller portions.
Can I make this sorbet ahead of time and store them?
This recipe for sorbet is best eaten immediately – straight after blending.
Traditional sorbet has alot more sugar added to it, to allow the sorbet to be softer in consistency and scoopable even when frozen.
Because this easy fruit sorbet has far less sugar, it will harden more when frozen. But it will be just like sorbet as soon as it’s blended! So it’s perfect as an easy alternative for sorbet and a quick and healthy, refreshing summer snack or treat!
However, you can freeze it for later too. You will have to let the sorbet soften a little at room temperautre so that it can be scooped easily though.
But I want to make classic sorbet ahead of time! How can I make classic sorbet that’s easy to scoop.
You can absolutely make sorbet to store for later. To do this, you will absolutely need to add more sugar or alcohol (or both!). Sugar acts as an interference for freezing, and keeps the sorbet relatively soft even at freezing temperatures.
How much sugar should I add to sorbet that I want to store or make in bulk?
- For every 500 g (a little over a pound), I use 200 g of sugar or 150 g of honey or maple syrup.
Check out my other classic sorbet recipe for the Pink peppercorn and pineapple sorbet in the post here (that uses extra sugar to keep it soft), or my Frozen Mango margarita for mango sorbet that I make with alcohol.
Feel like mixing flavours? No problem. It’s as easy as combining two frozen fruits together in your blender.
This is so delicious, and healthy, you’ll be buying fruit just to make sorbets next time!
I personally love the Mango, while Mr K favours Pineapple. What will be your favourite? 🙂
Some other fruit flavours that you could turn into easy sorbets –
Mango (this is AWESOME! – if you get your hands on some sweet mangoes, you have got to try this!)
Apricot
Watermelon
Strawberries
Cantaloupe
Blackberries
Feijoas (YUM!!)
Cherries
Papaya
Kiwi Fruit
Banana
Banana + Passionfruit
The world is your oyster! Now go make sorbet.
CHECK OUT THE RECIPE VIDEO FOR EASY FRUIT SORBET
For more refreshing summer recipe ideas – check out the ones below!
Technicolour Ombre Peach Melba Popsicles {Thyme, Peach & Raspberry Paleta}
Make Rainbow Ice Cubes (No food coloring) for your lemonade with this sorbet recipe!
Salted Lime Sherbet (Margarita Ice Cream)
Cherry and Blackberry Red Wine Granita
Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.
No churn Easy Fruit Sorbet (four flavours plus make your own!)
EASY – This recipe is easy for novice cooks as it doesn't require any complicated cooking techniques. However you will need a good blender.
US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions
Ingredients:
Raspberry Sorbet
- 8 oz Raspberry (by weight)
- 3 – 4 tbsp sugar syrup or agave nectar, maple syrup (to keep it refined sugar free) or orange juice (if you prefer less sweet)
- lemon juice optional
Pineapple Sorbet
- 8 oz pineapple nose removed, cut into ½ inch cubes (fresh or frozen), by weight
- 3-4 tbsp sugar syrup or agave nectar, maple syrup to keep it refined sugar free or orange juice (if you prefer less sweet)
Peach Sorbet
- 8 oz Peaches peeled, fresh or frozen, cut into ½ inch cubes, by weight
- 3-4 tbsp sugar syrup or agave nectar, maple syrup – to keep it refined sugar free or orange juice (if you prefer less sweet)
- lemon juice
Honeydew Melon Sorbet
- 8 oz honeydew melon flesh only, cut into cubes, by weight
- 3-4 tbsp sugar syrup or agave nectar, maple syrup – to keep it refined sugar free or orange juice (if you prefer less sweet)
- lemon juice
Sugar Syrup (if you’re not using Maple syrup)
- 8 oz white sugar
- 2 cups water
Instructions:
Sugar Syrup
- Combine the sugar and water in a saucepan and heat until the sugar dissolves. Simmer for a further 15-20 minutes until you get a sugar syrup. Pour into a glass jar/bottle. Let it cool completely and for best results, chill in the fridge until you need it.
Fruit Sorbet
- Cut up whole fruits into ½ inch cubes (except raspberries – these can be frozen whole).
- Lay out the fruits in a single layer on parchment paper lined baking trays (it’s OK if the fruits touch).
- Freeze the fruits completely and store them in freezer bags.
- Roughly weigh out 8 oz of the frozen fruit and place it in a small food processor or ice crushing blender.
- Pulse to crush the fruits into small pieces and add the simple syrup, a tablespoon at a time (while pulsing) to create a smooth sorbet-like paste. Please see notes.
- Add a squeeze of lemon juice and run the blender for a few seconds to mix.
- Spoon it into a bowl and serve immediately – or store in the freezer until you’re ready.
Tips & Tricks
Note 2 – Adjust the sweetness/sugar level by adding more or less sugar syrup. If you don’t like sweeteners, you can substitute it with just water, or orange juice (or any kind of fruit juice).
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Alex almatrah says
Great easy to make
Add lift blossom water instead of alcohol
Cristina says
I am glad I found you, thank you for your help, I have a gluten and milk problem and I prepare some sorbetos butcame out ice. Thank you.
Dini says
Hi Cristina
This recipe is meant for sorbet to be eaten immediately after making. If you want to make sorbet, to store for later, then you need to add much more sugar, or other ingredients that will help keep it soft, and prevent it from becoming an ice block again.
I make a sugar syrup, and add it to my sorbet base, and sometimes even add whisked egg white to lighten the mixture as well.
Lila says
Can u use frozen blueberries in the sorbet?
Dini says
Hi Lila
You should be able to use frozen blueberries. I haven’t used it myself though.
Margie says
When I started reading this blog I felt a kinship with the love of ice. 4 teeth later, I realized that I tend to be anemic so now I drink 4 oz of orange juice when eating a meal. It helps the absorption of iron. You might try it help a lot with ice cravings. I also bought a soft ice machine. I wish I had learned earlier of the anemia. I’m going to try your sorbet today.
Dini says
Thank you Margie!
Yes 🙂 The ice cravings is definitely related to my anemia! Making iron a part of daily meal has been a life long challenge! It’s managed now, but I still do like my crushed ice. Probably because of my earlier habits! 🙂
I hope you do enjoy the sorbet!
carina says
So I’m trying to cut back on my sugar income by switching from ice cream to sorbets. This nutrition info says 30g sugar. It does include 8oz (1/2 C of sugar). If I were to use maple syrup or honey, would that cut down the sugar? If so, how much would the sugar be reduced by?
Dini says
Hi Carina
As noted in the recipe, the simple syrup recipe is only for those who want to sweeten it with simple syrup.
Each individual portion of sorbet only uses about 3 – 4 tbsp of sugar syrup which can be substituted with maple syrup or agave or even orange juice if you prefer not to add any sweetener.
I hope that helps.
AChefInProgress says
O.M.G. THIS IS SOOO GOOD!!! I made pineapple-mango, and its amazing!
50/5!
SunShine says
I really want this to work, but am confused. In the simply syrup part of the recipe, it says “4 cups 2 cups water”; what does this mean? Also, why 16 oz sugar and not 2 cups sugar? Another item I’m confused with is that each Fruit Heading (ex. Pineapple Sorbet), it says 16oz of fruit, but in the recipe directions, it says “weigh out 8 oz of the fruit and place it in a blender”. It never mentions the other 8 oz of fruit.
Dini says
Hi Sunshine
Did you change the servings amount to x2? (I have temporarily removed that option from the recipe card, so now you only see measurements for 1x of the recipe).
This changes the amount in the ingredient list, but not in the instructions.
So in the original recipe I say weigh out 8 oz of the fruit, because that was what was included in the original ingredients. If you want to make twice the amount, then you need to weigh out twice the amount, and use twice the amount of sugar syrup as well.
16 oz of sugar is 456 g of sugar, and 2 cups of sugar is 400 grams. You can use either. I prefer to weigh my ingredients as it gives more consistent results.
I hope that helps!
SunShine says
Thank you so much for the quick clarification and explanation!! I thought I was crazy – well, that’s still debatable, but now I understand. Thank you for clearing that up, and I’m off to make some delicious sorbets. And buy pears to try Nicki’s idea!
Nicki Dixon says
I just made pear sorbet using frozen leftover pears, orange juice simple syrup (using orange juice instead of water to make the simple syrup), and lemon juice. When it got too thick, I added an 8 oz can of Perrier L’Orange flavored carbonated mineral water to the blender until I used up the rest of the pears. I then put it in the freezer to freeze. Came out so good and taste just like pears. Going to try oranges and apples next. Sooo good!!
Anna says
Sorry if I missed it but can I use blueberries?
Dini says
Hi Anna!
I haven’t tried with blueberries using this method. But it should be possible 🙂
Hope that helps!
Helen Genik says
How do you get the seeds out of the raspberries first? Heat , then strain, then freeze pulp and start from there?
Dini says
Hi Helen!
If you want to remove the seeds, then you will have to blend or process the raspberries first, strain them and freeze them into small ice cubes. You can cook them with some sugar first if you like too.
But make sure you freeze them in smaller portions, as larger ice cubes may not turn into sorbet in the blender. Keep the frozen pulp as small as a raspberry if possible.
Hope that helps.
t says
Try putting lime zest or mint in your pineapple sorbet!
Chava says
Can you start with unfrozen fruit if it’s going to be made into popsicles? It sounds so delicious I can’t wait to try it..
Dini says
Hi Chava!
Absolutely! If you start with unfrozen fruit, you can definitely make some fruit popsicles. I would even recommend adding some lemon or orange juice to make the popsicles taste even better!
Hope that helps 🙂
Kim says
I hate working with mango, I tried it again and I still didn’t get enough to make up 8oz so I improvised. It came out liquidy. But I had frozen strawberry and banana pieces already in my freezer and they came out awesome. This is so simple I’m not giving up, the options are endless. I have a cantaloupe screaming to be turned into sorbet
Ellie says
OMG! This recipe was really great! It’s quick and easy and it takes, like, 10 minutes! I tried mango and it turned out great. I think next time I’ll try peach and strawberry! –Ellie
Dini says
Thank you so much Ellie, I’m really glad you liked it! 🙂
Sandy says
They all sound yummy. The peach sounds yummy.
lynn clark says
hi the all look good im gonig to try one tomoz can u freez them thnk you
June Watkins says
My husband is diabetic can I use sweetener instead
Dini says
Hi June!
Absolutely you can! You can use any kind of sweetener you like, but since you only need a little sweetener, you may need to add a little extra water or fruit juice to help with blending the frozen fruit.
I hope that helps! 🙂
G says
Hello-for the simple syrup, it’s essentially 2 parts water to 1 part sugar, correct? I’ve seen some recipes that call for a 1:1 ratio (1 cup water to 8oz sugar) so I just wanted to be sure I’m reading this correctly as 2 cups water to 8oz sugar). Thanks much!
Dini says
Hi G,
Sorry about the late reply. Yes, you are correct that it is 2 : 1 in terms of volume. But I go by weight here, and 8 oz sugar is about 225 g, and 1 cup of water is 240 g. So in terms of weight, the ratio is roughly 1 : 1.
brooke warren says
Hi! don’t know if you still reply to these but just wondering how long this will last in the freezer about how long till i should toss it? btw this looks delicious can’t wait to try it!
Dini says
Hi Brooke, thank you for the question. The longest these have lasted in our freezer is about a month and the sorbets still tasted great! I honestly can’t be certain as to how long you can go before having to toss them out, but they should last several weeks easily. Hope that helps!
Wendy says
I tried with mango. Most of the pieces were about a half inch square but for some reason the blender would cut the mango at the bottom when i pulsed but then it would build up just out of reach of the blade. I was literally pulsing once, scrape the sides, pulse again, scrape the sides, repeat. It took me like 40 minutes. Adding more liquid didn’t help. Wonder what I did wrong… tasted great though
Dini says
Hi Wendy!
I’m so sorry that it didn’t work well! In my experience, whenever I use my less powerful blender, I find that the fruit gets stuck. But with a powerful ice crushing blender (usually they create a vortex to create even blending), this doesn’t happen. If your blender is powerful enough, the problem could be that your blender maybe too big for the amount that you used. I suggest, doubling the amount, or increasing the liquid a little bit (in which case you may need to keep it in the freezer for a couple of hours to harden again).
I hope that helps!
Cynthia says
Looks delicious! If I make this ahead of time, then freeze it, will it scoop like store-bought sorbet? Or become hard like an ice-cube?
Thanks!!
Dini says
It will definitely be scoopable like storebought ice cream 🙂 If it is too hard (depending on your freezer) you can use a warm scoop and it will be a smooth dreamy sorbet! 🙂
If you freeze it as ice cubes, they will become sorbet ice cubes.
karen says
What about watermelon? I used to make watermelon pops…..just smashed up watermelon in pop like plastic things…..for my children?
And how would you do bananas?
Dini says
Hi Karen!
You can use watermelon to make watermelon sorbet the same way I’ve used honey dew melon here. It would have a higher water content, so will be more slushy-like than other fruits.
For Bananas, you can cut them up into slices and freeze them overnight. Blend them with a little vanilla, and a little orange juice or milk (in place of the syrup), and you will get a delicious creamy “Nice cream”. It’s a great alternative to ice cream and healthier too.
Hope that helps! 🙂
Vaya says
I love the idea of this recipe! Would you be able to use honey instead as a sweetener?
Dini says
Hi Vaya!
Thank you for visiting my blog. Yes, you can absolutely use honey instead as a sweetener. 🙂
Vaya says
Thank you! I will definitely try this recipe!
Dejah says
Awesome!
Jessica says
I have agave. But how much do I add? Do I mix it in water?
Dini says
Hi Jessica! If you have Agave Syrup, you don’t need to mix it with water. Add about 3 -4 tbsp (or enough to sweeten the sorbet to your preference)
Jessica says
Awesome thank you! I have my Honey Dew freezing now! Can’t wait to try this!
Dini says
Yaay! 😀 Please let me know how it comes out! I hope you love it 🙂
Jennifer A Stewart says
Girl, you need to stop! Just kidding keep going! I love that these are so simple to make and I’m going to use the rest of my summer fruit for this!
mila furman says
You had me at vegan 🙂 These look so awesome Dini!!! I’m always cold so I will be eating this under a blanket 🙂
Dini says
hahaha!! 😀 I love eating cold stuff no matter what the weather too 🙂 I’ve got some Vegan recipes coming up on the blog soon! We had guests with dietary restrictions – so I made some Vegan recipes!
Ramona W says
They all look gorgeous and so tempting. I would definitely love to try mango first though. 🙂
Jessica @ Sweetest Menu says
Wow! How delicious! What a fresh and fruity snack – who knew it was so easy to! I need to whip up a batch asap!
Christine says
Dude. It’s like your reading my mind. I was just wondering about how to make sorbet. Never too late for sorbet in my opinion.
Also, my cookbook came!!! Thanks again. I’m thrilled by the prospects!!
Dini says
Yaaay!!! I got a email from them today to tell me they mailed it to you on Monday but forgot to tell me! 😀 hahaha!!!
I know you will love the book! I’m already making my 5th thing from the book 🙂
Winnie says
Your photos are mouth-watering Dini!
I have a craving for Pineapple sorbet now 🙂
weird but ever since childhood I’ve always preferred sorbet over ice-cream
Dini says
Thank you so much Winnie! I had a pineapple sorbet this weekend too! It’s so refreshing! 🙂
Patti says
Can you use canned crushed pineapple?
Dini says
Hi Patti
I haven’t tried to, but you could. You would have to freeze it first though, and the sorbet might not need alot of extra moisture because canned pineapple has more water content than fresh pineapple.