Fruit Sorbet

Transform any frozen or fresh fruit into a creamy, invigorating sorbet in just minutes! This foolproof recipe requires only 2-3 ingredients and delivers restaurant-quality results every time. Perfect for hot summer days or when you want a lighter dessert that still feels indulgent.

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Course: Dessert

Cuisine: American

Keyword: Sorbet

Prep Time: 5

Total Time: 5

Servings:

Calories: 95kcal

Equipment

Food Processor

Ingredients

8 oz frozen or fresh fruit raspberries, pineapple, peaches, strawberries, or mango
3-4 tbsp simple syrup agave nectar, maple syrup, or orange juice
Optional: 1-2 tsp fresh lemon or lime juice

Instructions

If using fresh fruit, dice into small pieces and freeze for at least 2 hours or overnight.
Add frozen fruit to a food processor or high-powered blender.
Pulse the fruit 8-10 times to break it into small chunks.
With the processor running, gradually drizzle in 3 tablespoons of your chosen sweetener.
Continue processing until the mixture reaches a smooth, sorbet-like consistency, about 2-3 minutes.
Taste and add additional sweetener if needed.
Add lemon or lime juice for extra brightness if desired and pulse briefly to combine.
Serve immediately for a soft-serve texture, or transfer to freezer for 15-30 minutes for a firmer consistency.

Notes

An ice-crushing blender or food processor with a strong motor works best for achieving the smoothest texture.

Press down on fruit pieces between pulses to help release natural juices and create better flavor distribution.

Adjust sweetness gradually - you can always add more, but you can't take it away.

For firmer sorbet, freeze the finished product for 30 minutes before serving.

Leftover sorbet can be stored in the freezer for up to 1 week; let thaw slightly before scooping.

Try mixing different fruits together for unique flavor combinations like strawberry-mango or raspberry-peach.

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