Sorbet is made by slightly freezing fruit juice. There is no milk added making this the perfect, natural and tangy dessert, especially for those who are lactose intolerant. And it’s the perfect summer treat for diabetics or those on a diet because you can control exactly how much sugar or honey you use in the sorbet recipe.
This recipe is very easy and healthy, and requires minimum effort.
- fruit of your choice – works great with pineapple, watermelon, pear, grapes, melons. Thankfully, most of these fruits are in season now during summer!
- honey or sugar (dissolved and chilled)
- Cut the fruit into small cubes so they can be fed into the Juicepresso. Juice them as per normal.
- Mix the extracted juice with honey or sugar (1 tablespoon per 100 ml of juice) and mix well.
- Freeze for 3-4 hours and scrape the ice with a spoon. Re-freeze for at least another 3 hours.
The basic recipe above doesn’t have any quantities for the amount of fruit to be used because it’s totally up to you! The amount of juice you make will be the amount of sorbet that you produce. Usually, 2-3 cups of juice is sufficient for one or two servings.
Juice as little or as much fruits as you want depending on how much sorbet you want to make. Then adjust the amount of honey or sugar you use based on how much juice you’ve made. Be sure to taste the juice first before adding sugar or honey.
Suggested fruit combinations for sorbet:
Juice some oranges and add some grated orange rind at the end. Taste the orange juice before you freeze it as often it can be so sweet that you don’t need to add honey or sugar!
Juice 5 cups of strawberries and add 2 tablespoons of lemon juice.
Juice 4 cups of chopped, seedless melon (or watermelon) and add 1/4 cup of lime juice.
Juice 1.5 cups blueberries, 1/2 cup lemon juice, and add sugar or honey to taste. If you don’t mind ginger, add half a teaspoon of grated fresh ginger for added zing!
Open the outer peel of the pomegranate fruit and take out the fruit. Juice about 3 cups and add sugar or honey to taste. Serve garnished with pomegranate seeds.
Juice pineapples, add sugar to taste and zing it up with a fresh squeeze of lemon juice before freezing.
Juice 2 cups seedless grapes and add about 1/4 cup of honey or sugar, or to taste. Add some fresh lemon juice for extra zing, about 1.5 tablespoons.
Got your own natural fruit sorbet recipes? Share them with us below!