Easy Fruit Sorbet - Make sorbet with almost any kind of fruit any time you want! You only need 3 ingredients (not counting water)! Here are the tricks and tips to apply to your favourite fruits to make Sorbet! Raspberry Sorbet, Peach Sorbet, Honeydew Melon Sorbet, and Pineapple Sorbet!

No churn Easy Fruit Sorbet (four flavours plus make your own!)

Course: Desserts, Frozen Desserts, Sorbet
Cuisine: American, European, Other
Keyword: Sorbet
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 servings of sorbet (1 from each fruit)
Calories: 150kcal
Author: Dini from The Flavor Bender
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!

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
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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 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.

Notes

Note 1 - When using the blender, it's best to use it in short bursts as the blades heat up and this could melt your sorbet. The smaller the fruit pieces the faster it will puree. Just keep an eye on it to make sure it doesn't melt.
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

Calories: 150kcal | Carbohydrates: 37g | Protein: 1g | Sodium: 11mg | Potassium: 396mg | Fiber: 5g | Sugar: 30g | Vitamin A: 230IU | Vitamin C: 34.5mg | Calcium: 28mg | Iron: 0.8mg