Nothing quite compares to homemade sorbet on a summer afternoon. It’s fresher and creamier than its store-bought counterpart, and you can mix and match fruit to your liking. Plus, you have complete control over the sugar content. The only thing holding most sorbet-lovers back? It sounds difficult to make. But this three-ingredient sorbet recipe is as simple as it gets.
I was on the hunt for a summer treat that’s both healthy and refreshing when I discovered this recipe from TheFlavorBender.com. After realizing how easy it was to make (it uses frozen fruit, so no washing or chopping required), I pulled out my blender and got to work.
How To Make Sorbet Out of Any Frozen Fruit
I decided to pare down this sorbet recipe to make it even more simple and user-friendly. Here’s what I used:
- 3 cups frozen mixed berries
- ⅓ cup agave syrup (can also use simple syrup or honey)
- 1 tablespoon lemon juice
To create this with more or less fruit, use 1 to 2 tablespoons of agave syrup for every cup of fruit. Then squeeze in as little or as much lemon juice as desired. (I simply gave half a lemon a hefty squeeze for 3 cups of berries.)
I poured the ingredients into a blender and turned it on. In hindsight, I should have cut up the whole strawberries, because the blender struggled to chop them. I also needed to frequently stop the blender and push the mixture around, but it worked in the end. Everything besides a few strawberry chunks blended into a smooth, creamy texture.
TheFlavorBlender.com says to freeze the mixture overnight, but this mixed berry sorbet looked too good to wait. I served myself a cup and dug in.
Though more melty than a store-bought version, this was possibly one of the most flavor-packed sorbets I’ve ever had. The fruit blend included blueberries, raspberries, blackberries, and strawberries, which made it more unique than traditional options I’ve had from the grocery store. And though I was doubtful of adding lemon juice at first, that gentle tang perfectly balanced the rest of the fruit. This dish might have been too sweet if I hadn’t included it. (And if you’re watching your sugar intake, leave out the extra sugar. Your sorbet will likely be just as satisfying!)
One last tip: If you’re going to leave chunks of fruit in there, let the sorbet thaw for about five minutes before serving. I did this, and it helped the strawberry chunks soften significantly. They created a lovely contrast with the rest of the smooth dessert.
Which fruit combination will you try? I can’t wait to test out this recipe for frozen chocolate and banana “nice” cream next.