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    Salted Plains » Recipes » Ice Cream & Sorbet

    Easy Berry Sorbet

    Published: Jul 3, 2023 by Tessa · This post may contain affiliate links · 24 Comments

    Jump to Recipe Print Recipe

    This easy Berry Sorbet uses fresh fruit, lemon juice, and organic cane sugar to transform into a refreshing and delicious dessert. No ice cream maker is required!

    Pink sorbet in a small white bowl.

    Take advantage of berry season with this easy berry sorbet! Cool and creamy and full of flavor, it's the perfect dairy-free treat.

    Jump to:
    • Why you'll love this recipe
    • Ingredients and substitutions
    • Step-by-step instructions
    • Tips
    • Storage
    • FAQs
    • More non-dairy frozen desserts
    • 📖 Recipe

    Why you'll love this recipe

    • No ice cream maker required
    • Refreshing treat 
    • Uses fresh berries
    • Dairy-free and vegan

    Ingredients and substitutions

    Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.

    Fresh fruit in small bowls.

    Strawberries, blueberries, and raspberries - Fresh berry combinations are a delicious way to use seasonal fruit. This recipe has a method for using fresh and frozen fruit.

    Lemon juice - Just a little bit helps brighten up the berry flavors. Lime juice would also be good!

    Organic cane sugar - This vegan-friendly sweetener compliments the natural sugars in the fruit and allows us to achieve a creamy consistency.

    Step-by-step instructions

    Before you start: Get out all ingredients.

    Fruit puree in a food processor.
    Fruit puree in a fine sieve.

    Step 1: Place berries in the bowl of a food processor and puree until smooth. Add sugar and blend.

    Then add lemon juice and salt to the sorbet base and blend to incorporate.

    Step 2: Strain puree with a fine sieve and transfer liquid to ice cube trays. Freeze for 2-3 hours until frozen.

    Frozen cubed fruit in a food processor.
    Creamy frozen sorbet in a food processor.

    Step 3: Once frozen, place sorbet cubes in the bowl of the food processor and blend until smooth.

    Step 4: Transfer to a freezer-safe container and return to freezer until ready to serve.

    Tips

    • Straining the fresh fruit puree in this mixed berry sorbet is helpful when using more fibrous fruits like strawberries and raspberries. It's not required but does help cut down on seeds in the homemade sorbet.
    • Press a piece of plastic wrap directly onto the surface of the sorbet before sealing the container. This helps prevent ice crystals from forming and keeps the sorbet from developing a freezer burn.
    • When ready to serve, take the sorbet out of the freezer 5 minutes prior to allow it to soften for easier serving.

    Storage

    Store in a clean, airtight container. Make sure the container is freezer-safe and has a tight-sealing lid. Glass or plastic containers with lids work well for storing sorbet.

    Place the sorbet container in the coldest part of your freezer and not on the door where temperatures vary. The frozen treat can be stored in the freezer for up to a month.

    A pink frozen sorbet in a metal loaf pan.

    FAQs

    Can I use a single type of berry instead of a mixed variety?

    Yes, you can use a single type of berry, such as strawberries or raspberries, to make sorbet. Adjust the quantities accordingly (you'll want about 2 ½ pounds) and follow the same recipe, substituting the mixed berries with your chosen variety.

    What can you serve with berry sorbet?

    A perfect dessert on its own, you can make it even more of a treat by serving it with whipped cream, a crisp cookie, fresh berries, chocolate drizzle, coconut flakes, or mint leaves.

    More non-dairy frozen desserts

    • Chocolatey sorbet in a glass cup.
      Dark Chocolate Sorbet (Dairy-Free)
    • Creamy Homemade Dole Whip in a glass mason jar.
      Creamy Homemade Dole Whip (Gluten-Free, Vegan)
    • Chocolate ice cream in a loaf pan.
      Chocolate Tahini Ice Cream (Vegan)
    • A persimmon smoothie with coconut whip on top.
      Healthy Persimmon Smoothie

    Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!

    📖 Recipe

    Pink sorbet in a small white bowl.

    Berry Sorbet

    This easy Berry Sorbet uses fresh fruit, lemon juice, and organic cane sugar to transform into a refreshing and delicious dessert. No ice cream maker is required!
    4.67 from 3 votes
    Print Pin Rate Save Saved!
    Course: Dessert
    Cuisine: Italian
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 25 minutes minutes
    Freezing Time: 3 hours hours
    Total Time: 3 hours hours 25 minutes minutes
    Servings: 8
    Calories: 146kcal
    Author: Tessa

    Equipment

    • Food Processor
    • 2 Ice Cube Trays

    Ingredients

    • 16 oz fresh strawberries, hulled and halved
    • 1 pint fresh blueberries
    • 6 oz fresh raspberries
    • 1 cup (240g) organic cane sugar
    • 2 teaspoons lemon juice
    • ½ teaspoon salt

    Instructions

    Fresh Fruit Method

    • Place berries in the bowl of a food processor and puree until smooth. Add sugar and blend. Then add lemon juice and salt to fruit puree and blend to incorporate.
    • Strain puree with a fine sieve and then transfer liquid into two ice cube trays. Freeze for at least 3 hours until frozen.
    • Once frozen, place sorbet cubes the bowl of the food processor and blend until smooth. If needed, add 1-3 tablespoons water to help with the blending, stopping occasionally to wipe down the sides of the bowl.
    • Transfer to airtight container and return to freezer to firm up more until ready to serve.
    • When ready to serve, take sorbet out the freezer 5 minutes prior to allow it to soften for easier scooping.

    Frozen Fruit Method

    • Place frozen fruit into the bowl of a food processor and blend until smooth. Add sugar, lemon juice, and salt and blend to incorporate.
    • Transfer mixture to serving bowls or into an airtight container and store in the freezer.

    Notes

    To store: Keep in a freezer-safe airtight container for up to one month.
    • Press a piece of plastic wrap directly onto the surface of the sorbet before sealing the container. This helps prevent ice crystals from forming and keeps the sorbet from developing a freezer burn.

    Nutrition

    Calories: 146kcal | Carbohydrates: 41g | Protein: 1g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 147mg | Potassium: 174mg | Fiber: 4g | Sugar: 35g | Vitamin A: 46IU | Vitamin C: 45mg | Calcium: 18mg | Iron: 1mg
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    Comments

    1. Www.Youtube.Com

      May 17, 2015 at 12:41 pm

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      Reply
    2. Sarah @ SnixyKitchen

      May 05, 2015 at 8:02 am

      Wow - these little green glasses are super cute! No wonder you fell in love with them! To be honest, I've NEVER cooked with rhubarb before - I'm behind the times and this sorbet sounds too incredible to pass up. I suppose I should snag some while they're in season! Gorgeous post!

      Reply
      • Tessa

        May 07, 2015 at 2:57 pm

        Thank you, Sarah! Now, hopefully I won't break these little glasses! Highly likely. Ohh, I'm excited for you to cook with rhubarb. :) xo!

        Reply
    3. Alissa

      May 01, 2015 at 10:48 pm

      I'm in loooooooove with those green dishes!

      Reply
      • Tessa

        May 02, 2015 at 9:14 pm

        Aren't they so fun?! :)

        Reply
    4. Beverley @ sweaty&fit

      May 01, 2015 at 2:03 pm

      Mmm definitely thought you would have needed a sorbet making or something along those lines to make this! Looks super yummy

      Reply
      • Tessa

        May 01, 2015 at 6:14 pm

        Thanks, Beverley! Totally easy without an ice cream maker (although I'd really like to have one of those!). Have a great weekend!

        Reply
    5. Christine // my natural kitchen

      April 29, 2015 at 9:29 pm

      I adore rhubarb and can't wait to make this sorbet - all the ingredients are just perfect! Also, your new cups are super cute! Your story makes me laugh - my husband is the exact opposite, having grown up eating his mom's rhubarb pie. In his opinion, combining rhubarb with strawberries is a travesty haha soo.... more strawberry rhubarb sorbet for me!

      Reply
      • Tessa

        May 01, 2015 at 1:12 am

        Thanks, Christine! I'm such a sucker for small cups/dishes. Haha, that's too funny. More for you for sure!!

        Reply
    6. Angela

      April 27, 2015 at 6:07 pm

      4 stars
      sounds delicious. I made rhubarb and strawberry jam last year and it was so lovely I will be repeating it this year.

      Reply
      • Tessa

        April 28, 2015 at 1:16 pm

        Thank you, Angela! Oh, rhubarb and strawberry jam sounds fantastic. I may just have to make that next!

        Reply
    7. Kathryn

      April 27, 2015 at 12:27 pm

      I think rhubarb is definitely one of those flavours that's an acquired taste - I really didn't like it as a kid but it's one of my favourites now. I have to say though that until this weekend I had never tried the strawberry + rhubarb combo and now I'm obsessed. I can't wait to try this sorbet next!

      Reply
      • Tessa

        April 28, 2015 at 1:15 pm

        Definitely agree, rhubarb really is one of those acquired tastes. So glad you are now a strawberry-rhubarb convert! :)

        Reply
    8. Alison @ Food by Mars

      April 25, 2015 at 10:25 am

      Loving the sorbet right now - it's so easy to make! This flavor combo is classsssic! You have come a long way in loving rhubarb ;) lovely!

      Reply
      • Tessa

        April 26, 2015 at 3:47 pm

        Sooo easy! I certainly have come a long way. :) Thanks, Alison!!

        Reply
    9. June Burns

      April 25, 2015 at 1:26 am

      Sounds like such a refreshing treat! Great way to use fresh fruits in the spring :)

      Reply
      • Tessa

        April 26, 2015 at 3:45 pm

        Thank you, June! :) Hope you're having a great weekend.

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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