Homemade Fruit Sorbet Recipe

Introduction

Homemade sorbet is a refreshing and naturally fruity dessert that’s perfect for warm days. Whether using frozen fruit or fresh juice, this simple recipe delivers a smooth, sweet treat that’s easy to customize. Enjoy this light, cool delight with just a hint of citrus and mint.

Ingredients

• 16 ounces frozen fruit (chunks)
• ¼-½ cup agave nectar (or honey, or simple syrup*)
• 1 tablespoon lime or lemon juice (freshly squeezed)
• 1 teaspoon lemon zest (or lime)
• Mint (for serving, optional)
• ¾ cup sugar*
• ¾ cup water*
• 1 ¼ cups juice (lemon, lime, or orange)
• 2 teaspoons lemon zest

Instructions

1. Step 1: To make sorbet with frozen fruit, add the frozen fruit, ¼ cup sweetener, juice, and zest to a large food processor or blender.
2. Step 2: Blend for 1–2 minutes, scraping down the sides every 20–30 seconds, until smooth with no visible fruit chunks. Add more sweetener 1 tablespoon at a time as needed, blending after each addition until you reach desired sweetness.
3. Step 3: Transfer the mixture to a 9×5-inch metal loaf pan and spread evenly with a spatula.
4. Step 4: Freeze for at least 4 hours or overnight. Let sit at room temperature for 1–2 minutes before serving. Garnish with mint if desired.
5. Step 5: To make sorbet with fruit juices, first prepare a simple syrup by combining sugar and water in a medium saucepan over medium heat. Simmer for 1–2 minutes, whisking until sugar dissolves. Remove from heat and cool to room temperature.
6. Step 6: Pour lemon juice, simple syrup, and zest into a 9×5-inch metal loaf pan. Whisk to combine and freeze for 3–4 hours or until mostly firm.
7. Step 7: Transfer the mixture to a high-speed blender or food processor and blend for 5–10 seconds until smooth. Avoid over-blending to prevent heating the mixture.
8. Step 8: Return the mixture to the loaf pan and freeze for another 4 hours or overnight. Allow to sit at room temperature a few minutes before serving with mint if desired.

Tips & Variations

• Use any seasonal frozen fruit like berries, mango, or peaches for varied flavors and colors.
• Adjust sweetness by adding more or less agave nectar or simple syrup according to your taste.
• If you prefer a creamier texture, add a splash of coconut milk or yogurt before blending.
• For a zingy twist, try adding fresh ginger or a pinch of chili powder to the fruit blend.

Storage

Store sorbet in an airtight container in the freezer for up to one week. To serve, let it soften at room temperature for a few minutes to scoop easily. Avoid refreezing melted sorbet to maintain the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other sweeteners besides agave nectar or honey?

Yes, you can substitute agave or honey with simple syrup, maple syrup, or even granulated sugar dissolved in water. Adjust the amount to suit your preferred sweetness.

How do I prevent my sorbet from becoming icy?

Blending thoroughly and including a bit of acid like lemon juice helps create a smooth texture. Also, letting the sorbet soften slightly before serving improves creaminess. Using ripe fruit with natural sugars enhances smoothness as well.

Homemade Fruit Sorbet Recipe

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★★★★★

4.7 from 67 reviews

• Author: Isabella
• Total Time: 8 hours (including freezing time)
• Yield: About 6 servings 1x
• Diet: Vegetarian

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Description

This Homemade Sorbet recipe offers two refreshing ways to enjoy a fruity, naturally sweetened frozen treat. Whether using frozen fruit blended into a smooth sorbet or combining fresh fruit juices with a simple syrup base, this dessert is perfect for hot days and is easy to customize with your favorite citrus flavors and a hint of mint.

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Ingredients

Scale 1x2x3x

For Sorbet with Frozen Fruit

• 16 ounces frozen fruit chunks
• ¼ to ½ cup agave nectar (or honey, or simple syrup)
• 1 tablespoon freshly squeezed lime or lemon juice
• 1 teaspoon lemon zest (or lime zest)
• Mint sprigs (for serving, optional)

For Sorbet with Fruit Juices

• ¾ cup sugar
• ¾ cup water
• 1 ¼ cups lemon, lime, or orange juice
• 2 teaspoons lemon zest
• Mint sprigs (for serving, optional)

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Instructions

1. Blend ingredients (Frozen Fruit Sorbet): Add the frozen fruit chunks, ¼ cup sweetener, freshly squeezed juice, and lemon zest into a large food processor or blender. Blend for 1-2 minutes, scraping down the sides every 20-30 seconds until the mixture is completely smooth with no visible chunks. Gradually add more sweetener one tablespoon at a time, blending thoroughly after each addition, until the desired sweetness is achieved.
2. Spread in pan: Transfer the blended sorbet to a 9×5-inch metal loaf pan and use a spatula to spread it into an even layer.
3. Freeze then serve: Freeze the sorbet for at least 4 hours or overnight. Before serving, let it sit at room temperature for 1-2 minutes to soften slightly. Garnish with a sprig of mint if desired.
4. Make simple syrup (Fruit Juice Sorbet): Combine sugar and water in a medium saucepan over medium heat. Simmer for 1-2 minutes while whisking occasionally until the sugar fully dissolves. Remove from heat and allow the syrup to cool to room temperature. This will yield approximately 1 ¼ cups of simple syrup.
5. Combine ingredients and freeze: In a 9×5-inch metal loaf pan, whisk together the lemon juice, cooled simple syrup, and lemon zest until combined. Freeze for 3-4 hours or until the mixture is mostly firm.
6. Process: Transfer the partially frozen mixture to a high-speed blender or food processor and blend for 5-10 seconds to smooth it out, taking care not to over-blend and warm it up.
7. Freeze again then serve: Pour the blended sorbet back into the loaf pan and freeze for another 4 hours or overnight. Let sit at room temperature for a couple of minutes before serving and garnish with mint if desired.

Notes

• You can substitute agave nectar with honey or simple syrup in the frozen fruit version for preferred sweetness and flavor.
• If using fresh fruit chunks instead of frozen, briefly freeze them first for best texture.
• Choosing different citrus juices like lime or orange can vary the flavor profile.
• The simple syrup step ensures a smooth texture without ice crystals in juice-based sorbets.
• Allowing the sorbet to sit at room temperature briefly before serving makes scooping easier and improves mouthfeel.
• Using a metal loaf pan helps the sorbet freeze evenly and thaw quickly when serving.
• Mint is optional but adds a refreshing aroma and garnish.

• Prep Time: 15 minutes
• Cook Time: 5 minutes (for simple syrup heating)
• Category: Dessert
• Method: Blending
• Cuisine: American

Keywords: homemade sorbet, fruit sorbet, frozen fruit dessert, healthy sorbet, summer dessert, citrus sorbet