Sorbet ~ Four Easy Flavors

Sorbet

This Peach Sorbet is sweet and creamy and the perfect use for sweet summer peaches. Whichever fruit you may choose to turn into delicious, creamy, and sweet homemade fruit sorbet, I hope you enjoy it while you stay cool this summer. Four easy fruit sorbet recipes that are dairy free, refined sugar free, and you don’t even need an ice cream maker to make them.   Easy Dessert

Ingredients
Raspberry Sorbet
3 cups raspberries
2 tbsp. raw honey
1 tsp. lemon juice
1/4 cup warm water, as needed

Directions
Lay out the fresh raspberries over a rimmed baking sheet lined with parchment paper.

Freeze the raspberries until completely solid, which should take at least 3-4 hours, but I usually just leave them in the freezer overnight.

Place the frozen raspberries into the bowl of a food processor or heavy duty blender, along with a little raw honey, and freshly squeezed lemon juice. Blend until smooth.

You may need to add a little warm water and press down with a spatula to help the process along.

Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 3-4 hours or until firm.

                                                                                      *****

Peach Sorbet
4 medium peaches, sliced (approx. 3 1/2 cups)
1 tbsp. raw honey
1 tsp. lemon juice
1/4 cup warm water, as needed

Directions:
Slice the ripe peaches and remove the pit.
Lay out the fresh peach slices over a rimmed baking sheet lined with parchment paper.

Freeze the peach slices until completely solid, which should take at least 3-4 hours, or overnight.

Place the frozen peach slices into the bowl of a food processor or heavy duty blender, along with a little raw honey, and freshly squeezed lemon juice.

Blend until smooth.

You may need to add a little warm water and press down with a spatula to help the process along.

Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 3-4 hours or until firm

*****

Watermelon Sorbet
3 1/2 cups watermelon, diced
1 tsp. lime juice
raw honey to taste (if watermelon is not sweet enough)
1/4 cup warm water, as needed

Directions:
Remove the rind from a seedless watermelon and dice into cubes.
Lay out the cubed watermelon over a rimmed baking sheet lined with parchment paper.

Freeze the watermelon until completely solid, which should take at least 3-4 hours, or overnight.

Place the frozen watermelon into the bowl of a food processor or heavy duty blender, along with freshly squeezed lime juice, and raw honey. (I’ve found letting the frozen watermelon sit at room temperature for 3-5 minutes before blending really helps make the process easier.)

Blend until smooth.

You may need to add a little warm water and press down with a spatula to help the process along.

Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 3-4 hours or until firm.

*****

Mango Sorbet
2 mangos, diced (approx. 3 1/2 cups)
1 tsp. lime juice
1/4 cup warm water, as needed

Directions:
Dice the fresh mangos and then lay them out over a rimmed baking sheet lined with parchment paper

Freeze the mango until completely solid, which should take at least 3-4 hours, or overnight.
Place the frozen diced mango into the bowl of a food processor or heavy duty blender, along with freshly squeezed lime juice.
Blend until smooth.
You may need to add a little warm water and press down with a spatula to help the process along.
Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 3-4 hours or until firm

*****

.


Peach Sorbet


Slice the ripe peaches and remove the pit.
Lay out the fresh peach slices over a rimmed baking sheet lined with parchment paper.


Freeze the peach slices until completely solid, which should take at least 3-4 hours, or overnight.
Place the frozen peach slices into the bowl of a food processor or heavy duty blender, along with a little raw honey, and freshly squeezed lemon juice.


Blend until smooth.
You may need to add a little warm water and press down with a spatula to help the process along.
Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 3-4 hours or until firm.