My mom is the official birthday cake queen in our family, and in the weeks leading up to her birthday, the star makes a special request. This year, a few people raised their eyebrows when I requested “ice cream,” but when it comes to dessert, I’ll opt for the creamy frozen treat any day.
During the hottest months of the year, there’s nothing better than a refreshing, midsummer fruit sorbet as a snack to end a meal. I love ordering fruit sorbet at restaurants, but whenever I tried to make my own in my blender, I was always disappointed with the end result, which was always too cold and not creamy enough.
That was until I unlocked a secret (and incredibly easy) technique. I call it “Double Blending.” In today’s post, I’ll explain how it works and give you a recipe for this delicious fruit sorbet that requires no stirring. With just a handful of ingredients and a blender, you can create an amazingly tasty treat without needing an ice cream maker.
The secret to creamy fruit sorbet: the double freeze
This no-stir fruit sorbet is the epitome of summer simplicity: it’s quick to make, bursting with fresh flavor, and requires no special equipment. The secret is the “double freeze” technique; my previous attempts have always involved mixing the ingredients together, tossing them in the freezer, and resulting in a solid block of ice that’s impossible to dig out with a spoon.
In this technique, you take the sorbet out of the freezer and chop it into large chunks using a knife. Return to mixer Finally, whisk – this extra step ensures the sorbet is perfectly creamy and smooth.
The basic steps are
As a “base” recipe, let’s take this strawberry sorbet as an example – later in the article, we’ll show you how to adapt this recipe for other flavors, such as homemade mango sorbet or lemon sorbet.
1. Prepare the strawberries. First, wash the strawberries, remove the stems, and blend until you get a smooth puree.
2. Make the simple syrup. Heat the sugar and water in a small saucepan over low heat, stirring until the sugar is completely dissolved. This simple syrup adds the perfect amount of sweetness to your sorbet.
3. Add a spicy kick. Remove the saucepan from the heat and whisk in the freshly squeezed lemon juice. The lemon’s acidity enhances the natural flavor of the strawberries, creating a tart, refreshing sorbet.
4. Increase thickness. Immediately mix in the pectin or gelatin. This step is crucial because it gives your sorbet the perfect consistency without the need for an ice cream maker.
5. Mix and blend. Pour the mixture into a blender along with the strawberry puree. Blend until everything is well combined.
6. Freeze again and blend. Line a loaf pan with plastic wrap and pour the mixture into it. Freeze for a few hours until the sorbet is set. Once frozen, break the sorbet into small pieces and blend again until smooth. (If you’re feeling a little more indulgent, add a little bit of cream for a thicker texture.) This extra step ensures the sorbet is perfectly creamy and smooth.
7. Final freeze. Return the smooth sorbet to the loaf mold and freeze again until firm – this is the final step to achieve the perfect scoopable consistency.
8. Plate and enjoy. Your strawberry sorbet is ready, no stirring required. Serve in a bowl or cone.
How to adapt this recipe for other flavors of sorbet
How to make mango, raspberry, peach, pineapple and blueberry sorbet. Simply substitute 3 cups of your favorite fruit for the strawberries.
How to make Lemon, Coconut and Blood Orange Sorbet. These are a little different because they use a liquid (citrus juice or coconut milk) instead of pureed fruit, and you skip the initial pureeing step and instead add the liquid directly to the syrup before blending. The recipe card below explains how to do this exactly.
Tips for making the perfect fruit sorbet
- Freshness is key. For best flavor, use the ripeest, freshest fruit possible.
- Adjust the sweetness to your liking. If your fruit is very sweet, you may want to reduce the sugar a little.
- storage. Store the sorbet in an airtight container in the freezer to prevent ice crystals from forming.
Other recipes to bookmark:
Plus lots of light and refreshing fruit desserts.
This summer fruit salad with crushed meringue is like a deconstructed pavlova and is irresistible.
Only 4 ingredients. Summer Fruit Fool.
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explanation
This simple and delicious fruit sorbet is made in a blender using just 5 ingredients.
Strawberry sorbet:
- 1 pint strawberry
- 1/4 cup sugar
- 1/4 cup water
- Lemon juice
- 3/4 teaspoon Pectin (or gelatin)
- A little cream (optional)
Mango sorbet:
- sub 3 cups Frozen mango chunks for strawberries
Lemon sorbet:
- 1/2 cup sugar
- 3/4 cup water
- 3/4 cup lemon juice
- 3/4 teaspoon Pectin
- 2 tablespoons Honey
Strawberry sorbet:
- Blend the strawberries into a puree.
- Dissolve the sugar in the water over low heat.
- Remove from heat, stir in the lemon juice and pectin, and immediately add to the strawberries. Puree.
- Transfer to a loaf tin lined with plastic wrap and freeze.
- Remove and cut into chunks and blend until smooth, adding a little more cream if needed.
- Freeze and eat again!
Lemon sorbet:
- Dissolve the sugar in the water over low heat.
- Remove from heat and add the lemon juice, pectin, and honey, stirring until the pectin is completely combined.
- Transfer to a loaf tin lined with plastic wrap and freeze.
- Remove and cut into chunks and blend until smooth, adding a little more cream if needed.
- Freeze and eat again!
- Preparation time: 60
- Cooking time: Five
