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!
Servings 8
Calories 146kcal
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
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