No churn Easy Fruit Sorbet (four flavours plus make your own!)
User Reviews
5
No churn Easy Fruit Sorbet (four flavours plus make your own!)
Description
This no churn sorbet approach starts by preparing a simple sugar syrup from sugar and water simmered until dissolved and slightly thickened. Fruits like raspberries, pineapple, peaches, and honeydew melon are cut into small cubes and frozen solid to allow easier processing later. The frozen fruit is pulsed in a food processor or ice-crushing blender with the sugar syrup added gradually, forming a sorbet-like paste.
The sorbet is enhanced with optional lemon juice for brightness and can be served immediately for a soft texture or frozen for firmer consistency. Each fruit variant uses approximately 8 ounces of frozen fruit mixed with 3 to 4 tablespoons of syrup, but sweetness can be adjusted by altering syrup quantities or substituting with agave nectar, maple syrup, or fruit juice.
Keeping fruit pieces small before freezing helps the blender process them quickly and evenly. Short pulses in the blender prevent the sorbet from melting due to blade heat. These fruit sorbets provide a fresh, cool dessert that is simple to prepare with common ingredients and minimal equipment.
The notes suggest avoiding over-blending to prevent melting, adjusting sweetness to taste, and alternatives to refined sugar syrup. The fruits can be frozen individually in small layers to simplify storage and processing.
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.
Notes
- Pulse the fruit in short bursts during blending to prevent the blades from heating and melting the sorbet.
- Cut fruit into small pieces before freezing to help achieve a smooth puree faster.
- Adjust sweetness by adding more or less sugar syrup, or substitute with water, orange juice, or natural sweeteners like maple syrup or agave nectar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 37g | 12% |
| Protein | 1g | 2% |
| Sodium | 11mg | 0% |
| Potassium | 396mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 30g | 60% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 34.5mg | 38% |
| Calcium | 28mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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