Refreshing Fruit Sorbet

Refreshing Fruit Sorbet

It doesn’t get much better than a good sorbet for a light Summer dessert. The options are endless. You just need some delicious ripe fruit. Of course if you’re short on time, pre-frozen fruit like berries, cherries or mango is the go. The photo above is a mango sorbet which is absolutely delicious but if you need to watch your blood sugar not the best idea I’m afraid.

enough for: 2
takes: 6 hours freezing + 10 minutes
2 serves of fruit

1. Peel (if needed), remove any stones (if needed) and chop (if needed) your fruit into large chunks. Place in a ziplock bag in a single layer and freeze until solid. At least 6 hours or longer.

2. Get your fruit out of the freezer about 10 minutes before you would like to serve.

3. Place fruit in the food processor with 2 tablespoons water and puree until you have a lovely soft serve sorbet. It might take a while to get going so be patient. If you’re really struggling, adding a splash more water can help bring it together.

4. Either serve immediately or return to the freezer for up to a few hours.

Variations

ice pop / ice block – puree fruit and freeze in an ice pop / ice block mould (I love the ones from Ikea because they’re a great size for small mouths and tummies).

ice cream / gelato – add a few tablespoons cream or yoghurt instead of the water.

different fruit – think mango, pineapple, peaches, apricots, plums, cherries, nectarines, berries (especially good!), banana, oranges, grapefruit, roasted pears, stewed apples, rockmelon (canteloupe), watermelon.

short on time – just serve the ripe fruit with cream.

no food processor? – you really need one here…. just serve the fresh fruit with cream instead.

boozy – add a splash of vodka or white rum.

Prepare Ahead?

Best within about 4 hours of making. Longer storage will result in ice crystals and a hard frozen texture. Still edible for months in the freezer.