You Can Make Easy Fruit Sorbet in a Blender (5 Ingredients!)

My mom is the official birthday cake queen in the family. In the weeks leading up to our birthdays, respected people make their special requests. My request for “ice cream” raised a few eyebrows this year, but what can I say – when it comes to dessert, I’ll take the creamy frozen dessert any day of the week.

During the hottest months of the year, you can’t beat a refreshing spoonful of summer fruit smoothie as a light snack with a meal. I love ordering it at restaurants, but when I try to make fruit sorbet in a blender myself, I’m always disappointed with the end result because it’s too icy and never creamy.

That is, until I unlocked my secret (very simple) technique: what I call “double blending.” In today’s post, I’ll explain how it works and share the recipe for this delicious no-stir fruit smoothie. With just a few ingredients and a blender, you can create a delicious treat without the need for an ice cream machine.

The Secret to Creamy Fruit Ice Cream: Double Freezing

This no-churn fruit ice cream is the epitome of summer simplicity. It’s quick to make, full of fresh flavor, and doesn’t require any special equipment. The secret lies in the “double freeze” technology. In my previous attempts, I always mixed the ingredients, put it in the freezer, and then came across a rock-solid ice cube that I couldn’t dig into with a spoon.

With this technique, you take the sorbet out of the freezer, cut it into large chunks with a knife, and throw them away Back in the blender The last wizard. This extra step ensures your smoothie is perfectly smooth.

Here are the basic instructions:

For a “basic” recipe, let’s take strawberry smoothie as an example. Later in this post, I’ll explain how to adapt this recipe to other flavors, such as homemade mango sorbet and lemon sorbet.

1. Prepare strawberries: Start by washing and hulling the strawberries. Put them in a blender and blend until you get a smooth puree.

2. Make simple syrup: In a small saucepan, combine sugar and water. Heat over low heat and stir until sugar is completely dissolved. This simple syrup will add the perfect sweetness to your sorbet.

3. Add enthusiastic kicks: Remove the pot from the heat and stir in the freshly squeezed lemon juice. The acidity of the lemon will enhance the natural flavor of the strawberries, making the smoothie rich and refreshing.

4. Thickening: Immediately add the pectin or gelatin to the mixture and stir. This step is crucial because it allows your smoothie to reach the perfect consistency without the need for an ice cream machine.

5. Combination and Mixing: Pour the mixture into a blender along with the strawberry puree. Stir until everything is well combined.

6. Freeze again and mix: Line a baking sheet with plastic wrap and pour the mixture into it. Freeze for a few hours until the sorbet is set. Once frozen, cut the sorbet into chunks and blend again until smooth. (If you’re feeling a little indulgent, add a little cream for a richer texture.) This extra step ensures your sorbet is perfectly smooth.

7. Final freeze: Transfer smooth smoothie back to loaf pan and freeze again until firm. This step is the final step in achieving the perfect scoopable consistency.

8. Enjoy and enjoy: Your no-churn strawberry smoothie is ready to enjoy! Scoop into bowls or cones and enjoy.

How to apply this recipe to other smoothie flavors

How to make a mango, raspberry, peach, pineapple or blueberry smoothie: All you have to do is replace the strawberries with 3 cups of the fruit of your choice.

How to make a lemon, coconut or blood orange smoothie: These are slightly different in that you are using liquid (citrus juice or coconut milk) rather than fruit puree. You’ll skip the first step of pureeing and instead add the liquid directly to the simple syrup before blending. I explain exactly how to do this in the recipe card below.

The secret to perfect fruit ice cream:

• Freshness is important: Use the ripest, freshest fruit you can find for the best flavor.
• Adjust sweetness: If your fruit is very sweet, you may need to reduce the sugar slightly.
• Storage: Place the sorbet in an airtight container in the refrigerator to prevent ice crystals from forming.

Other recipes to bookmark:

More light and refreshing fruit desserts.

This summer fruit salad with crumbled meringue is like a deconstructed pavlova – it’s mouth-watering.

Summer fruit fools with just 4 ingredients.

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