This No-Churn Mixed Berry Sorbet is tart, sweet, and ultra-refreshing—with no ice cream maker needed. Made with a blend of strawberries, blueberries, and raspberries, it’s dairy-free and gluten-free. A vibrant, no-fuss summer dessert that’s vegan-friendly and packed with fruit flavor.
A Fast, Refreshing Sorbet with No Ice Cream Maker Needed
Take advantage of berry season with this easy berry sorbet recipe! Cool and creamy and full of flavor, it's the perfect no-churn dairy-free dessert.
Jump to:
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.
Strawberries, blueberries, and raspberries - Fresh berry combinations are a delicious way to use seasonal fruit (like in this creamy peach sorbet). This recipe has a method for using fresh and frozen fruit and you can easily substitute other berries.
Lemon juice - Fresh lemon juice brightens the flavor and enhances the natural tartness of the berries. It also helps keep the sorbet tasting fresh. Lime juice can be used in a pinch for a slightly zestier twist.
Organic cane sugar - This unrefined sweetener balances the tartness of the berries and keeps the recipe free of refined sugar. Adjust to taste depending on the ripeness of your berries. You can substitute agave nectar, maple syrup, or honey (if not vegan).
How to make no-churn berry sorbet
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.
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. Ensure the container is freezer-safe and features a tight-sealing lid. Glass or plastic containers with lids are suitable for storing sorbet and ice cream.
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.
FAQs
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.
A perfect dessert on its own, you can serve it alongside a limoncello spritz or 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
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
Berry Sorbet
Equipment
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
- 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
Www.Youtube.Com
Fashion is not just designed to a give a new all styled turn to the women but
also to the men. For this reason have you thought to
try out these kind of important striking concepts that will help you versus your
current highway for you to decide on a great-looking AS WELL
AS quality tankini. For more articles, please click on subscribe at the top of the page.
Sarah @ SnixyKitchen
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!
Tessa
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!
Alissa
I'm in loooooooove with those green dishes!
Tessa
Aren't they so fun?! :)
Beverley @ sweaty&fit
Mmm definitely thought you would have needed a sorbet making or something along those lines to make this! Looks super yummy
Tessa
Thanks, Beverley! Totally easy without an ice cream maker (although I'd really like to have one of those!). Have a great weekend!
Christine // my natural kitchen
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!
Tessa
Thanks, Christine! I'm such a sucker for small cups/dishes. Haha, that's too funny. More for you for sure!!
Angela
sounds delicious. I made rhubarb and strawberry jam last year and it was so lovely I will be repeating it this year.
Tessa
Thank you, Angela! Oh, rhubarb and strawberry jam sounds fantastic. I may just have to make that next!
Kathryn
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!
Tessa
Definitely agree, rhubarb really is one of those acquired tastes. So glad you are now a strawberry-rhubarb convert! :)
Alison @ Food by Mars
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!
Tessa
Sooo easy! I certainly have come a long way. :) Thanks, Alison!!
June Burns
Sounds like such a refreshing treat! Great way to use fresh fruits in the spring :)
Tessa
Thank you, June! :) Hope you're having a great weekend.