Easy Fruit Sorbet Only 3 Ingredients and So Many Flavors!

Easy Fruit Sorbet Only 3 Ingredients and So Many Flavors!

Simple, very refreshing fruit sorbet made with only three ingredients! Ideal summer dessert and the greatest way to enjoy the abundance of summer fruit. It’s also a quick and healthy snack or dessert for kids.

In a matter of minutes, create a simple fruit sorbet with just three ingredients!  A late glut of summer fruits at our neighborhood grocery shop last month inspired this piece. 

We became gluttons when the fruit became inexpensive, and as a result, we had more fruit at home than we could consume before it went bad. In addition, I adore fruit treats, so this was the ideal chance for me.

Presenting the simple 3-ingredient sorbet!

Do you recall the simple fruit soda syrups I made at the beginning of the summer? And all of the mouthwatering popsicles (iced coffee popsicles, butterscotch oreo popsicles, creamy vanilla popsicles, fiery pineapple paletas, etc.)? 

Dare I suggest that these simple fruit sorbets would be an even better summertime cooling option? These frozen treats are more than just a way to keep you cool.

more healthful, incredibly simple to prepare, devoid of dairy and gluten, and vegan!

They taste amazing, too!

Get this if that wasn’t enough to persuade you. You can turn practically any fruit and taste combination into delectable and refreshing sorbets! Consider

  • Sorbet with raspberries
  • Sorbet with pineapple
  • Sorbet of honeydew melon
  • Sorbet made with watermelon
  • Sorbet with peaches
  • Sorbet with strawberries
  • Avocados, Mangoes, Cantaloupe, etc. 

I wish I could relive summer right now, damn! I’m going to share the recipes for the sorbets that we made the most of this summer with you today: 

pineapple, raspberry, peaches, mango, and kiwi fruit. 

Furthermore, those hues are simply so much fun! I also tested it with cantaloupe, watermelon, and honeydew melon, and the result was a cool, nutritious sorbet that had a slushie-like texture!

This simple fruit sorbet has a very basic notion. An embarrassingly easy concept. In essence, a sorbet is frozen fruit that has been mixed, sweetened, and then frozen. Even though I refer to these recipes here, they are more of an idea—a how-to manual for making flawless, simple fruit sorbets!

Fruit Sorbet

All you need to produce fruit that’s easy and healthy Sorbet

  • A little food processor or a blender designed for smashing ice
  • Your favorite summertime fruits, either frozen or purchased fresh, chopped, and then frozen
  • For sweetness, use simple syrup (or agave, honey, or maple syrup). If the fruit is sour, like kiwi fruit, you can omit the lemon or lime juice. 

The most basic concept underlying my sorbets

I adore my blender for breaking the ice. I reasoned that I could crush the fruit ice cubes to create a delectable sorbet if I either chopped the fruits into little pieces and frozen them or converted them into ice cubes!

All I would need to add is a little more liquid, which in this case is agave syrup (though simple syrup or maple syrup would also work well). It adds the necessary sweetness and moisture to transform your fresh summer fruits into delicious, velvety sorbets that are ready to consume in just a few minutes!

This may be done without an ice cream maker because,

  • You’re preparing sorbet in tiny amounts.
  • The frozen fruit will be crushed in the blender to almost the same size as it would be in an ice cream machine.

If your blender needs a little extra liquid to make that sorbet, you can add water, orange juice, or lemonade in addition to the sweeteners!


Raspberry Sorbet:

8 ounces of raspberries (weight) + 3–4 tablespoons of sugar syrup, agave nectar, maple syrup, or orange juice (if you like it less sweet)

Optional: lemon juice 

Pineapple Sorbet:

8 ounces of fresh or frozen pineapple, sliced into ½-inch cubes (slices based on weight)

3–4 tablespoons sugar syrup, agave nectar, or maple syrup (to avoid refined sugar) (if you prefer less sweet)

Peach Sorbet

8 oz. Peel and chop peaches into ½-inch cubes, either fresh or frozen. Add 3–4 tablespoons of sugar syrup, agave nectar, maple syrup, or orange juice (if you prefer less sweet) to make it refined sugar-free.

lemon juice 

Honeydew Melon Sorbet: 

8 ounces of simply the cubed honeydew melon flesh, weighted down; 3–4 tablespoons sugar syrup, agave nectar, maple syrup, or orange juice (if you prefer it less sweet) to keep it refined sugar free.

juice of lemons

Sugar Syrup (if maple syrup is not used)

Eight ounces of white sugar

two cups of water


Sugar Syrup

In a saucepan, mix the sugar and water; cook the mixture until the sugar dissolves. Simmer for a further 15 to 20 minutes to produce a sugar syrup. Transfer into a glass bottle or jar. Allow it to cool fully before storing it in the refrigerator until you need it.

Fruit Sorbet

  • Dice all fruits into ½-inch cubes, except raspberries, which can be frozen intact.
  • Arrange the fruits in a single layer on baking trays coated with parchment paper; it’s okay if the fruits touch.
  • Fruits should be frozen before being stored in freezer bags.
  • Weigh out around 8 ounces of the frozen fruit and transfer it to a small food processor or blender with an ice crush feature.
  • Pulse to break up the fruits into tiny bits, then gradually add the simple syrup, one spoonful at a time, while continuing to pulse, to make a creamy paste that resembles sorbet. Refer to the notes, please.
  • Squeeze in some lemon juice, then combine for a short period.

Transfer it to a bowl and consume it right away, or freeze it.

Tips and Tricks

Note 1: It’s advisable to use the blender in brief bursts because the heat from the blades could melt your sorbet. The fruit will blend more quickly the smaller the bits are. Simply watch it to ensure that it doesn’t melt.

Note 2: You can add more or less sugar syrup to change the sweetness or sugar content. You can use orange juice (or any other type of fruit juice) or just water in its place if you don’t like sweets.

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