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Homemade Fruit Sorbet Without an Ice Cream Maker

One of my favorite things about summer, other than lazy days in the sun, is the fresh fruit! It just seems much juicier during the summer. Of course, that could be just me.

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Homemade Fruit Sorbet

Nonetheless, fresh fruits, although absolutely perfect raw and as-is, are delicious in a variety of recipes. Cakes, smoothies, yogurt, ice pops; you can get as creative as you want.

And during the summer, “Hello, fresh desserts!

For example, since I often limit the amount of dairy I eat (due to sensitivities) yet love ice cream, I’ve found that fresh fruit sorbet is a great way to go when it’s hot out.

How to Make Homemade Fruit Sorbet Without an Ice Cream Maker

How to make sorbet without an ice cream maker

Basically, you can make homemade sorbet with any of your favorite fruits–and you don’t even need an ice cream maker to do it!

Sliced strawberries, raspberries, peaches, kiwi, bananas and mangoes all make delicious sorbet, but really you can use almost any fruit of your choice.

And once you move past freezing the fruit, the process isn’t long and is pretty easy to do.

fresh fruit sorbet

Take a look at the recipe for homemade fruit sorbet without an ice cream maker to see what I mean.

Ingredients:

  • 4 cups fresh fruit
  • ½ cup fresh orange juice
  • 1 pinch salt
  • sugar to taste

Instructions:

Slice fruit and spread sliced in one layer on a baking sheet. Freeze, uncovered, until frozen solid.

Once the fruit is frozen, let it thaw at room temperature for 15 minutes.

Place in a blender with orange juice and blend until smooth. Add a small pinch of salt, with a little sugar to taste, and prepare to serve.

That’s all it takes to enjoy your own homemade sorbet this summer–without an ice cream maker! Start freezing, blending, and eating.

How to Make Homemade Fruit Sorbet Without an Ice Cream Maker

Homemade Fruit Sorbet

Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes

You can make homemade fruit sorbet with any of your favorite fruits – and you don't even need an ice cream maker to do it!

Ingredients

Instructions

  1. Slice fruit and spread sliced in one layer on a baking sheet. Freeze, uncovered, until frozen solid.
  2. Once the fruit is frozen, let it thaw at room temperature for 15 minutes.
  3. Place in a blender with orange juice and blend until smooth. Add a small pinch of salt, with a little sugar to taste, and prepare to serve.

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How to make ice cream at home without ice cream maker?


Make your own delicious ice cream at home without any special equipment.

Ready? First, in a large bowl, whisk together 1 cup of heavy cream, 1 cup of whole milk, 1/2 cup of sugar, 1 teaspoon of vanilla extract, and a pinch of salt until the sugar has fully dissolved.

Then, pour the mixture into a large resealable freezer bag and add the frozen fruit, chocolate chips, sprinkles, or (optional) other desired mix-ins to the bag.
Seal the bag — removing as much air as possible.

Next, lay the bag flat on a baking sheet and put the baking sheet into the freezer. Freeze the mixture for about 2 hours, or until it is solid.

Once solid, remove the baking sheet from the freezer and cut a small corner off the bag. Squeeze the ice cream into a bowl and enjoy!

You can serve immediately or store in the freezer for later.

What makes sorbet so creamy?


There are a few things that make sorbet creamy. One is the type of fruit you use. Some fruits have more water in them than others.

This means that they will produce a more watery sorbet. The other factor is how much sugar you add. The more sugar you add, the thicker and creamier your sorbet will be.

One way to make sure your sorbet is creamy is to use frozen fruit. This will help to keep the water content down and make the sorbet creamier.

You can also add a little bit of alcohol to the mix. This will help to prevent the sorbet from freezing too hard.

Another way to make sure your sorbet is creamy is to use a food processor or blender to puree the fruit. This will help to break down the fruit and release the juices. You can then add the sugar and blend until smooth.

If you want your sorbet to be extra creamy, you can add some cream or milk to the mix. This will help to make it richer and more decadent. Just be sure not to add too much or it will be too heavy.

Making sorbet at home is a great way to enjoy a healthy and refreshing treat. By following these tips, you can ensure that your sorbet is creamy and delicious.

What is the best stabiliser for sorbet?


There are many stabilisers that can be used in sorbet to help it maintain its texture and shape.

The most common stabilisers are sugar, cornstarch, and gelatin. Each of these has its own pros and cons, so it’s important to choose the one that best fits your needs.

Sugar is the most common stabiliser for sorbet. It helps to keep the sorbet from melting too quickly, and it also gives the sorbet a nice, smooth texture.

However, too much sugar can make the sorbet too sweet and can also make it difficult to scoop.

Cornstarch is another popular stabiliser for sorbet. It helps to thicken the sorbet and gives it a smoother texture. However, it can also make the sorbet too dense and difficult to scoop.

Gelatin is the most effective stabiliser for sorbet. It helps to keep the sorbet from melting and keeps it from getting too dense. however, it can also make the sorbet too firm and difficult to scoop.

Is sorbet better for you than ice cream?


Ice cream and sorbet are both refreshing desserts that are perfect for a hot summer day. But which one is better for you?

Sorbet is generally made with fruit juice or purée, sugar, and water. Ice cream, on the other hand, is usually made with milk, cream, sugar, and eggs. So, right off the bat, sorbet is lower in fat than ice cream.

Sorbet also generally has fewer calories than ice cream. This is because sorbet is made mostly of water, while ice cream is made mostly of milk and cream. So, if you’re watching your waistline, sorbet is the better choice.

However, sorbet does have one downside – it generally doesn’t contain as much protein as ice cream. This is because milk and cream are both good sources of protein.

Therefore, if you’re looking for a dessert that will give you a little protein boost, ice cream is the way to go.

So, what’s the bottom line? If you’re looking for a refreshing, lower calorie dessert, sorbet is a great choice. But if you’re looking for a dessert that will give you a little protein boost, ice cream is the way to go.