General

Making sorbet: 3-step recipe with any fruit

berry sorbet recipe, sorbets in two glass cups

Nothing compares to homemade sorbet on a summer afternoon. It’s fresher and creamier than its store-bought counterpart, and you can mix and match fruits to your liking. In addition, you have full control over the sugar content. The one thing that stops most sorbet lovers? It sounds difficult to make. But this three-ingredient sorbet recipe is as easy as it gets.

I was looking for a summer treat that is both healthy and refreshing when I discovered this recipe from TheFlavorBender.com† After realizing how easy it was to make (frozen fruit is used, so no washing or chopping required), I pulled out my blender and got to work.

How to make sorbet from any frozen fruit?

I decided to ditch this sorbet recipe to make it even simpler and easier to use. This is what I’ve used:

  • 3 cups frozen mixed berries
  • ⅓ cup agave syrup (can also use simple syrup or honey)
  • 1 tablespoon lemon juice

To make this with more or less fruit, use 1 to 2 tablespoons of agave syrup per cup of fruit. Then squeeze in as little or as much lemon juice as desired. (I just squeezed half a lemon firmly for 3 cups of berries.)

I poured the ingredients into a blender and turned it on. In hindsight, I should have cut the whole strawberries as the blender struggled to chop them. I also often had to stop the blender and push the mixture around, but it eventually worked. All but a few pieces of strawberry blended into a smooth, creamy texture.

TheFlavorBlender.com says the mixture needs to be frozen overnight, but this blended berry sorbet looked too delicious to wait. I served myself a cup and dug in.

berry sensorbet, bird's eye view
Jenna Cartusciello

The results

Although more floury than a store-bought version, this was possibly one of the tastiest sorbets I’ve ever had. The fruit mix included blueberries, raspberries, blackberries, and strawberries, making it more unique than the traditional options I’ve had at the grocery store. And while I was initially dubious about adding lemon juice, that smooth flavor balanced out the rest of the fruit perfectly. This dish might have been too sweet if I hadn’t added it. (And if you’re watching your sugar intake, omit the extra sugar. Your sorbet will probably be just as satisfying!)

One last tip: If you want to leave chunks of fruit in it, let the sorbet thaw for about five minutes before serving. I did this and it helped the strawberry chunks soften considerably. They made a nice contrast to the rest of the smooth dessert.

Which fruit combination are you going to try? I can’t wait to try this frozen chocolate and banana “nice” cream recipe next.