Here’s a list of 10 quick and easy sorbet recipes, listed from top to bottom in the order of amount of time (least amount of time first). Remember to have fun and be creative. Adjust recipes to your tastes or add ingredients you enjoy.
Raspberry Sorbet
Ingredients:
1 12-ounce package of frozen raspberries
1/3 cup unsweetened frozen juice concentrate (ex. apple, cherry, grape)
1 to 2 tablespoons honey
1 teaspoon of Liquor (ex. Godiva or Amaretto)
Directions:
Place all ingredients in a blender. Blend until smooth, not soupy.
Serve Immediately or Freeze for Later.
Time: 10 minutes
Servings: Makes 4 small servings
Coconut Sorbet
Ingredients:
1 15-ounce can of cream of coconut
1 cup of ice cold water
¼ teaspoon of rum or rum extract
Directions:
Whisk all ingredients in medium bowl. Transfer to dish and cover with plastic wrap. Freeze for about 3 hours, stirring every 30 minutes. Serve when ready or freeze for later.
Time: 5 minutes, plus 3 hours freezing time
Servings: Makes about 2 cups
Apple Mint Sorbet
Ingredients:
4 dessert apples
1 cup of white wine
½ cup of water
5 tablespoons of honey
1 lemon
6 mint leaves
Directions:
Peel, core, and finely chop the apples. Puree the apples, wine, and water in a blender. Squeeze the juice from the lemon into the blender. Blend in the honey. Place in container and freeze for about an hour. Stir the mix and then freeze for another hour. Finely chop the mint. Just before the sorbet sets, mix in the mint. Continue to freeze until firm (about 1 more hour).
Time: about 3 ½ hours
Servings: Makes 6 servings
White Wine Sorbet (For Adults Only)
Ingredients:
1 lb of sugar
1 pint of water
½ pint of sweet white wine
1 orange
2 lemons
Directions:
Put the sugar, wine, and water into a pan and place on oven. Heat slowly until the sugar has fully dissolved. Then bring the mixture to a boil and cook for 4-5 minutes. Remove and place to the side to cool for at least an hour. Squeeze out the juice of the orange and lemons into a cup. Once the mixture is cool, stir the different juices into the mix. Transfer the mix into an ice cream maker and follow the manufacturer’s instructions.
Time: about 3 to 5 hours
Servings: Makes 10 servings
Tropical Berry Sorbet
Ingredients:
2 cups frozen blueberries
2 cups frozen strawberries
¼ cup pineapple (orange/banana) juice frozen concentrate
½ cup water
Directions:
Combine blueberries, strawberries, frozen concentrate, and water in a large bowl. Stir to mix thoroughly. Pour half the mixture in the pitcher of a blender. Cover and process until the mixture is smooth. Transfer to a shallow dish and then repeat the process with the other half of the mixture. Cover the dish with plastic wrap and place it in the freezer for approximately 4 hours or until the mixture is firm. Serve in waffle cups for an added treat.
Time: 15 minutes, plus 4 hour freezing time
Servings: About 7 cups
Thai Mango Sorbet
Ingredients:
2 fresh ripe mangos
1 cup of sugar
3 tablespoon of coconut milk
1 teaspoon of lemon juice
1 small container of whipping cream (about 1 cup)
Coconut Liquor (optional)
Directions:
Slice the mangos open and scoop out all of the fruit. Place the fruit in a blender. Add the sugar and blend for 1 minute (or until the sugar has dissolved and you are left with a mango puree). Add the coconut milk and lemon juice. Briefly blend to combine (a few seconds). Pour the mango puree into a bowl or container while you continue to use the blender. Scrape the sides and bottom to remove as much of the puree as possible. Now pour the whipping cream into the blender. Blend until the cream stiffens. Add the mango puree to the whipped cream and blend 5-10 seconds to get a good mango-cream consistency. Pour into a container and place in the freezer. Freeze for 6 to 8 hours. Drizzle coconut liquor on top for an adult treat.
Time: 20 minutes, plus 6-8 hours freezing time
Servings: Makes 6 servings
Frozen Peach Yogurt Sorbet
Ingredients:
1 8-ounce container of peach yogurt
1 8 ½-ounce can of peaches in heavy syrup
Directions:
Place the container of peach yogurt in hot water for about 1 minute. Remove the lid and chop the yogurt into 1-inch pieces. Place the can of peaches in hot water for about 1 minute. Remove the lid and drain any liquid into a blender. Remove the fruit from can and chop into 1-inch pieces. Place remaining ingredients in the blender and process until smooth (about 2 minutes). Place in container and freeze overnight (at least 12 hours).
Time: 10 minutes, plus overnight freezing (at least 12 hours)
Servings: Makes 4 servings (about 1 pint)
Apricot Sorbet
Ingredients:
1 16-ounce can of apricots in heavy syrup
2 tablespoons of Amaretto Liquor
Directions:
Place the can of apricots in hot water for about 1 minute. Remove the lid and drain any liquid into a blender. Remove the fruit from can and chop into 1-inch pieces. Place remaining ingredients in the blender and process until smooth (about 1 minute). Place in container and freeze overnight (at least 12 hours).
Time: 10 minutes, plus overnight freezing (at least 12 hours)
Servings: Makes 4 small servings (about 1 pint)
Blackberry Sorbet
Ingredients:
1 16-ounce can of blackberries in heavy syrup
2 tablespoons of blackberry brandy
Directions:
Remove black berries from can. If you prefer a seedless sorbet, force berries through sieve. Transfer to a plastic container, and freeze at least 12 hours. Remove the blackberries from the freezer, and place the container in hot water for about 1 minute. Remove the fruit and chop into 1-inch pieces. Place all ingredients in a blender and process until smooth (about 1 minute). Place in container and freeze overnight (at least 12 hours).
Time: 15 minutes, plus overnight freezing (at least 12 hours)
Servings: Makes 3 servings (about 1 ½ cups)
Pina Colada Sorbet
Ingredients:
1 20-ounce can of crushed pineapple with juice
3 tablespoons of dark rum
6 tablespoons of cream of coconut
Directions:
Place the can of pineapple in hot water for about 1 minute. Remove the lid and drain any liquid into a blender. Remove the fruit from can and chop into 1-inch pieces. Place remaining ingredients in the blender and process until smooth (about 1 minute). Place in container and freeze overnight (at least 12 hours).
Time: 15 minutes, plus overnight freezing (at least 12 hours)
Servings: Makes 6 servings (about 1 ½ pints)
