Fruit Sorbet 4 WaysTipHero

Fruit Sorbet 4 Ways

Is there any treat that screams “summer” more than a smooth and sweet fresh fruit sorbet? We couldn’t think of any, so instead we decided to think up an easy way to make it at home!

You can make any flavor you want with only four ingredients and a blender, and since it only takes a few hours to freeze, you can whip it up whenever the craving strikes.

Fruit Sorbet - 4 Ways
Prep: 10 Mins | Total: 2Hrs 10 Mins
Serves: 1 Qt
Difficulty: Easy
Ingredients
Honeydew Sorbet
1-1/2 Lbs. Honeydew Melon, peeled - cut into chunks and frozen
1/2 Cup Granulated Sugar (1/4 Cup honey can be substituted)
1/4 Cup Water
1 Tbs. Vodka (Optional) (This helps the sorbet stay soft and keeps it from getting icy)
Pineapple Sorbet
1-1/2 Lbs. Pineapple, peeled - cut into chunks and frozen
1/2 Cup Granulated Sugar (1/4 Cup honey can be substituted)
1/4 Cup Water
1 Tbs. Vodka (Optional) (This helps the sorbet stay soft and keeps it from getting icy)
Strawberry Sorbet
1-1/2 Lbs. Strawberies, cored, cut and frozen
1/2 Cup Granulated Sugar (1/4 Cup honey can be substituted)
1/4 Cup Water
1 Tbs. Vodka (Optional) (This helps the sorbet stay soft and keeps it from getting icy)
Peach Sorbet
1-1/2 Lbs. Peaches
1/2 Cup Granulated Sugar (1/4 Cup honey can be substituted)
1/4 Cup Water
1 Tbs. Vodka (Optional) (This helps the sorbet stay soft and keeps it from getting icy)
Directions
Cut up whole fruits into 1/2"-1" pieces. Place each fruit on a parchment paper lined sheet pan, evenly spaced, in a single layer. Place in freezer for 1-2 hours or until frozen. Store frozen fruit in resealable plastic freezer bags.
To make each sorbet, place 1-1/2 Lbs. frozen fruit into the bowl of a food processor. Add sugar, water and vodka, if using. Pulse fruit, in short bursts, until a smooth paste is formed. Transfer sorbet into a loaf pan and cover tightly with plastic. Place in freezer for 2-3 hours to firm up before serving.
Chef Tips
Pulsing the frozen fruit for your sorbet will prevent the motor of your food processor from heating up to much and burning out. It will also prevent the sorbet from melting as it is being mixed.
Honeydew Melon SorbetTipHero

We couldn’t decide which fruit to use in our easy sorbet, so we decided: why choose?! Instead, we grabbed four summer-ready flavors that just taste like vacation: honeydew melon, pineapple, strawberry and peach.

Peach SorbetTipHero

Why are we adding vodka to the mix? It’s not for the “kick,” we promise. (Don’t worry; at just 1 tablespoon per entire sorbet batch, these flavors are still family-friendly.) The vodka actually helps to prevent the sorbet from developing that crystallized “iciness” we all dread, and instead helps it reach and keep an ideal creaminess level.

Strawberry SorbetTipHero

The higher the water content of the fruit you decide to use, the more likely your sorbet is to tend more “icy” than “creamy,” so you can see why we’re adding ingredients to counter that effect. That way, you can use any fruit you want!

Honeydew Melon SorbetTipHero

And don’t forget: the ripest, freshest fruits will give you the ripest, fullest flavor— and freezing them ahead of time means you don’t have to wait as long for the sorbet to freeze!

Peach SorbetTipHero

Another way to make these sorbets your own? Adjust the sweetness! Dial up or dial down the sugar content, keeping in mind that the finished sorbet won’t taste as sweet as the puree.

Pineapple SorbetTipHero

You can also swap in honey. (It will be trickier to puree, though; it might freeze when it hits the fruit!) And using sugar and water as separate ingredients means you won’t have to make – or buy! – simple syrup.

Strawberry SorbetTipHero

You KNOW we can’t let summer end without reminding you of all our best frozen treat recipes:

Fruit Sorbet 4 WaysTipHero
Peach SorbetTipHero