Ingredients
3 cups fresh or frozen fruit (berries, mango, pineapple, peach, etc.)
1/2 cup granulated sugar (adjust based on fruit sweetness)
1/2 cup water
1-2 tbsp fresh lemon or lime juice
Optional: 1 tsp zest (lemon/lime/orange for extra brightness)
Instructions
Make Simple Syrup
In a small saucepan, combine sugar and water. Heat over medium until sugar dissolves completely. Let cool.
Blend the Fruit
Add fruit, citrus juice, and cooled syrup to a blender. Blend until completely smooth.
Strain (Optional)
For a smoother texture, strain through a fine mesh sieve to remove seeds or pulp.
Freeze
Pour mixture into a shallow container and freeze for 2–4 hours. Stir every 30–60 minutes for a smoother texture (or churn in an ice cream maker if you have one).
Serve
Scoop and enjoy! Let sit at room temp for 5 minutes if too firm.
Notes
💡 Cooking Tips
- Use ripe fruit for the best natural sweetness and flavor.
- Balance sweetness—taste before freezing and adjust sugar or citrus.
- For ultra-smooth sorbet, use an ice cream maker.
- Add a splash of alcohol (like vodka) to keep sorbet softer and scoopable.
- Freeze in a shallow dish for faster and more even freezing.
🔄 Variations
- Berry Blast Sorbet: Mix strawberries, blueberries, and raspberries.
- Tropical Sorbet: Mango + pineapple + lime juice.
- Citrus Sorbet: Orange + lemon + a bit of zest.
- Creamy Sorbet: Add a splash of coconut milk for a richer texture.
- Sugar-Free Option: Use honey, maple syrup, or a sugar substitute.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (for simple syrup) + 2–4 hours
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 25g
- Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 1g