Summer Fruit Sorbet
Indulge in the refreshing sweetness of homemade Summer Fruit Sorbet, a vibrant blend of juicy strawberries, peaches, mangoes, and raspberries that capture the essence of the season. This light and fruity dessert is naturally dairy-free and comes together easily with just a handful of ingredients, including a touch of fresh lemon juice for brightness and a homemade simple syrup for the perfect balance of sweetness. Whether you use an ice cream maker or a no-churn method, this silky sorbet is a delightful way to beat the heat. Garnish with fresh mint leaves for a fragrant finish, and serve it at summer parties, picnics, or as a guilt-free weekday treat. With a prep time of just 20 minutes, this six-serving recipe is your ticket to a spoonful of sunshine!
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Recipe Information
Ingredients
- 4 cups Mixed summer fruits (e.g., strawberries, peaches, mango, raspberries)
- 0.5 cups Granulated sugar
- 0.5 cups Water
- 2 tablespoons Fresh lemon juice
- 2 sprigs Optional: Mint leaves (for garnish)
Instructions
Wash and prepare the summer fruits by hulling strawberries, peeling peaches or mangoes, and removing any seeds if necessary.
Cut the fruits into smaller pieces if needed, then measure out 4 cups of mixed fruit.
In a small saucepan, combine the granulated sugar and water to make a simple syrup. Heat over medium heat, stirring constantly, until the sugar completely dissolves. This should take about 3-5 minutes. Remove from heat and let cool to room temperature.
In a blender or food processor, puree the prepared fruits until smooth.
Pour the fruit puree into a fine-mesh sieve placed over a large bowl. Use a spatula to press the puree through the sieve to remove pulp and seeds, leaving you with a smooth fruit mixture.
Stir the cooled simple syrup and fresh lemon juice into the fruit puree until well combined.
Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions, usually 20-25 minutes, until the sorbet reaches a soft-serve consistency.
If you don’t have an ice cream maker, pour the mixture into a shallow dish, cover, and place it in the freezer. Stir every 30 minutes with a fork to break up ice crystals until the sorbet is fully frozen, about 3-4 hours.
Scoop the sorbet into bowls and serve immediately, or store in an airtight container in the freezer for up to 1 week. Let it sit at room temperature for a few minutes before scooping if it becomes too firm.
Optional: Garnish with mint leaves before serving for an extra touch of freshness.
Nutrition Facts
Calories |
118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.3 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2 mg | 0% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 26.1 g | ||
| Protein | 0.9 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 173 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
