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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
