3 Easy Fruit Sorbets

Stop what you’re doing and try one of these 3 Easy Fruit Sorbets! They are healthy, dairy-free, and require no ice cream machine. We love how versatile homemade sorbets can be; you can use fresh or frozen fruit, add or take away ingredients, and enjoy all year! It is a great option for anyone who is sensitive to dairy, but still craves a cold scoop of goodness.

Looking for more frozen treats?

• 2 Ingredient Mango Sorbet
• Blueberry Cheesecake Pops
• Cinnamon Butter No-Churn Ice Cream

This mouthwatering Strawberry Sorbet will become a favorite year-round using our Wyman’s Strawberries or fresh garden strawberries. Plus, one cup (about eight strawberries) contains only eight grams of natural fruit sugar, making strawberries the perfect choice for carb-conscious eaters.

Strawberry Sorbet

Ingredients:

• 3 cups Wyman’s Strawberries (#1214)
• 2 Tbsp Busy Bee Light Amber Honey (#1149)
• 1/4 cup warm water, as needed

Instructions:

1. In a food processor, blend the strawberries until smooth. Depending on thickness, add a little water to help it blend smoothly.
2. Once smooth, taste and add honey as needed.
3. You can eat right away, or place in a freezer-safe container to freeze for 1-2 hours until firm.

Our fresh IQF peach slices make this Peach Sorbet a breeze. It is a delicious and healthy way to use up those fresh peaches as well, but either way- it is incredibly easy to make. If you are using fresh peaches, be sure to freeze them beforehand.

Peach Sorbet

Ingredients:

• 4 cups Flav-R-Pac Peach Slices (#7841)
• 1 Tbsp Busy Bee Light Amber Honey (#1149)
• 1 tsp lemon juice
• 1/4 cup warm water, as needed

Instructions:

1. In a food processor, blend the peach slices with honey and lemon. Blend until smooth.
2. Depending on thickness, add a little water to help it blend smoothly.
3. You can eat right away, or place in a freezer-safe container to freeze for 1-2 hours until firm.

This refreshing alternative to ice cream is a healthier way to cool down during the hot summer months. Our deep purple and so sweet-tart, Blackberries are lower in sugar and higher in fiber than many other fruits. One cup of blackberries is just 62 calories and is brimming with vitamins, minerals, and phytonutrients, including flavonoids with potent antioxidant and anti-inflammatory properties.

Blackberry Sorbet

Ingredients:

• 1 cup C & H Granulated Sugar (#1632)
• 2 cups water, divided
• 4 cups Wyman’s Blackberries (#1221), roughly chop the big ones
• 2 Tbsp lemon juice

Instructions:

1. To begin, make a simple syrup by adding 1 cup of water and the sugar to a saucepan until it dissolves. Let cool slightly.
2. Then, add the blackberries with the remaining water to a blender. Strain to remove seeds.
3. Next, mix the lemon juice with the sugar mixture. Add half of the sugar syrup to start, and adjust depending on the sweetness of the fruit. The sweetness will mellow once you freeze the sorbet, so add a bit more of the syrup than you would think.
4. Now, pour the mixture into a freezer-safe dish and place in the freezer for 1-2 hours. Remove from the freezer, whisk it, then place back in the freezer. If you are able to, repeat this process 1-2 times. You can also freeze the sorbet for at least 6 hours overnight. Enjoy!

Adapted from: https://naturallyella.com/blackberry-sorbet/

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