Description
These easy homemade fruit sorbets are refreshing, naturally sweet, and dairy free frozen desserts made with simple ingredients and no ice cream maker required.
Ingredients
- 3 cups raspberries
- 2 tablespoons raw honey
- 1 teaspoon lemon juice
- 1/4 cup warm water, as needed
- 4 medium peaches, sliced
- 1 tablespoon raw honey
- 1 teaspoon lemon juice
- 3 1/2 cups watermelon, diced
- 1 teaspoon lime juice
- Raw honey to taste, optional
- 2 mangos, diced
- 1 teaspoon lime juice
- Warm water, as needed for blending
Instructions
- Line a baking sheet with parchment paper and spread the fruit in a single layer.
- Freeze the fruit until completely solid, about 3 to 4 hours or overnight.
- Transfer the frozen fruit to a food processor or heavy-duty blender.
- Add the appropriate honey, lemon juice, or lime juice depending on the flavor.
- Blend until smooth and creamy, adding warm water gradually if needed to help blending.
- Serve immediately for a soft sorbet texture.
- For a firmer consistency, transfer the sorbet to a freezer-safe container and freeze for an additional 3 to 4 hours.
- Repeat the same process for raspberry, peach, watermelon, and mango sorbet flavors.
Notes
- Store-bought frozen fruit can be used to save preparation time.
- A food processor works best for achieving a creamy sorbet texture.
- Maple syrup can replace honey for a vegan version.
- Let frozen sorbet sit at room temperature for a few minutes before scooping if too firm.
- Store sorbet in an airtight container in the freezer for up to 2 weeks.
- Press parchment paper directly on the sorbet surface to reduce ice crystals.
- Prep Time: 3 hours
- Cook Time: 3 hours
- Category: Dessert
- Method: Frozen
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 14g
- Sodium: 2mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
