Customizable Homemade Sorbet Recipe
For something with such a fancy French name, sorbet couldn’t be any easier to make!
But when I first attempted a homemade sorbet recipe, I was beyond intimidated.
I thought I would need a ton of crazy ingredients and maybe even, dare I say it?!… an ice cream maker?!
Lucky for you, I’m here to report that you can INDEED make sorbet at home from both frozen FRUIT as well as citrus JUICES. And neither way requires you to splurge on that expensive kitchen gadget!
In fact, you only need 3 simple ingredients, a loaf pan, and some type of blender or food processor to make TONS of different sorbet flavors with your favorite fruits.
It’s healthier and easier than homemade ice cream, and free of dairy products, as well.
From strawberry sorbet, mango sorbet, and peach sorbet to citrus flavors such as lemon sorbet and lime sorbet, there’s sure to be something here that will satisfy any palate on a hot summer day!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Fruit. Depending on the variety you are making, you either need frozen fruit or fruit juice. You can juice or freeze your own fruit at home, or grab some prepared fruit or juice at the store.
- Sweetener. The amount and type are completely up to you. Opt for agave nectar, honey, pure maple syrup, or make your own simple syrup. How much sugar or sweetener you need depends on the fruit you choose. Fresh fruits high in sugar need less sweetener.
- Citrus. Both lime juice and lemon juice will work, but go for freshly squeezed for the best results. You might also need lemon zest.
- Mint. Fresh mint leaves make a beautiful garnish if desired.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
For Frozen Fruit Sorbet: Combine the ingredients.
Add the frozen fruit along with your chosen sweetener, juice, and lemon zest to a food processor or blender.
Process the ingredients for a minute or two, being sure to scrape the sides every 20 to 30 seconds. You want a smooth and even consistency with no chunks of fruit left. Add more sweetener as needed, tasting after each addition.
Pro Tip: This method is best for fruits that freeze well, like strawberry, peach, or mango! It’s so easy to freeze fresh fruit when it’s in season and have it on hand year-round.
Freeze the sorbet.
Pour the sorbet ingredients into a 9″x5″ loaf pan. Spread it evenly with a spatula.
Place the pan in the freezer for at least 4 hours, or up to overnight.
For ease of serving, let the mixture sit at room temperature for a couple of minutes before serving. Garnish with a sprig of mint if you’d like.
For Sorbet from Juices: Make a simple syrup.
Add the sugar and water to a medium saucepan. Over medium heat, simmer the mixture for 1 to 2 minutes. Stir regularly until the sugar dissolves.
Remove the pan from the heat and let it cool. You should have about 1 ¼ cups left.
Pro Tip: This method is best for lime, lemon, or orange!
Combine the ingredients.
It’s easiest to make a juice sorbet directly in the pan you’ll be freezing it in. This also saves on cleanup.
Pour the fruit juice along with the simple syrup and zest into the 9″x5″ loaf pan. Stir until everything is combined.
Freeze the sorbet for 3-4 hours, or until it’s mostly firm.
Blend, freeze, and serve.
Scoop the sorbet mixture into a high-speed blender or food processor.
Blend for 5 to 10 seconds, just until it’s smooth. Be careful not to blend it too much or the texture will be affected. Pour the sorbet back into the loaf pan and freeze for another 4 hours or up to overnight.
Before serving, let the sorbet rest for a couple of minutes, then top with a sprig of mint.
Pro Tip: You can leave sorbet in the freezer for weeks, but it needs at least 4 hours, so make it early to save time.
FAQs
Both sorbet and sherbet are frozen desserts made from fruit, but sherbet also has added milk or dairy. Both options are refreshing and incredibly diverse. An easy fruit sorbet or sherbet is the perfect treat on a hot day.
The key to a creamy sorbet is to properly blend it before freezing. If you don’t process it well, there will be chunks of fruit left and you won’t get that silky smooth texture.
The secret to an irresistible sorbet is good fruit, the right combination of citrus and sweetener, and blending it well. Use fresh fruit frozen in season and homemade simple syrup for the best results.
Typically, sorbet is icy if there is too much water in the mix. Pay attention to the amount of each ingredient you add to your homemade sorbet to avoid ice crystals.
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Homemade Sorbet Recipe
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Ingredients
Sorbet with Frozen Fruit
- 16 ounces frozen fruit chunks
- ¼-½ cup agave nectar honey, or simple syrup*
- 1 tablespoon lime or lemon juice freshly squeezed
- 1 teaspoon lemon zest or lime
- Mint for serving, optional
Sorbet with Fruit Juices
- ¾ cup sugar*
- ¾ cup water*
- 1 ¼ cups juice lemon, lime, or orange
- 2 teaspoons lemon zest
- Mint for serving, optional
Instructions
To Make the Sorbet with Frozen Fruit:
- Add the frozen fruit, ¼ cup sweetener, juice and zest to a large food processor or blender. Blend for a minute or two, scraping down the sides every 20-30 seconds, or until completely smooth and there are no visible chunks of fruit remaining. Add additional sweetener 1 tablespoon at a time, blending well after each addition, until your desired level of sweetness is reached.16 ounces frozen fruit, ¼-½ cup agave nectar, 1 tablespoon lime or lemon juice, 1 teaspoon lemon zest
- Transfer to a 9×5-inch metal loaf pan and spread it out using a spatula until it’s in an even layer.
- Freeze for at least 4 hours or up to overnight. Let sit at room temperature for 1-2 minutes before serving with a sprig of mint, if desired. Enjoy!Mint
To Make the Sorbet with Fruit Juices:
- Simple Syrup: Add the sugar and water to a medium-sized saucepan over medium heat. Simmer for 1-2 minutes, whisking occasionally, or until the sugar has dissolved. Remove from the heat and let cool to room temperature before using. You should end up with roughly 1 ¼ cups of simple syrup.¾ cup sugar*, ¾ cup water*
- Pour the lemon juice into a 9×5-inch metal loaf pan along with the simple syrup and zest. Whisk until combined and freeze for 3-4 hours, or until mostly firm.1 ¼ cups juice, 2 teaspoons lemon zest
- Transfer the mixture to a high speed blender or food processor and blend for 5-10 seconds, or until smooth. Avoid over blending to avoid heating it up too much.
- Pour the mixture back into the loaf pan and freeze for another 4 hours or up to overnight. Let sit at room temperature for a couple of minutes before serving with a sprig of mint, if desired.Mint
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Notes
- For the sorbet with fruit juices: You can also use 1 ¼ cups agave nectar or honey instead of the simple syrup, if desired.
- Freezing: You can freeze the sorbet for months, but it needs at least 4 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Sorbet Flavors
You can do just about anything with this sorbet recipe! But these are some fun and delicious varieties ready for you to try if you’re looking for easy sorbets.
Lemon Sorbet
8 hrs 5 mins
Peach Sorbet
4 hrs 5 mins
Lime Sorbet
8 hrs 5 mins
Strawberry Sorbet
4 hrs 5 mins
