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Fresh Fruit Sorbet

May 25, 2017 (Updated: August 3, 2021)
Lily Moran

Serves 2.5 cups

Total Time:

Fresh fruit and cold desserts are two of my favorite summer phenomena, and sorbet blends them perfectly. It’s easy to make sorbet from your own fruit. This is the time of year when farmer’s markets are full of the best produce to make really delicious desserts.

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Remember, really ripe fruit is plenty sweet when eaten raw, but if you freeze it, the flavors are less intense. Therefore, the liquid you’re going to freeze should be a little overly sweet to the taste.


  • ¾ cup water
  • ¼ cup honey
  • 2 tablespoons citrus juice
  • 2 cups fruit of your choice, seeded, peeled, and cut into chunks


  1. In a small saucepan, bring water and honey to a boil, stirring until honey is thoroughly dissolved. Remove from heat and set aside.
  2. In a blender, combine fruit and citrus juice and puree. Once the honey syrup is room temperature, add to blend and continue puree until smooth. There should be no solid chunks of fruit at all.
  3. Strain mixture through a colander into a small bowl or large mixing cup. You’re trying to keep small seeds or fibers out of the final product, so make sure not to push them through the holes of the colander.
  4. Line a baking sheet with parchment paper. Spread the sorbet liquid onto the parchment paper, and place in freezer until solid, at least four hours. (If you have one, you can freeze using an ice cream machine, according to the normal ice cream making directions.)
  5. To store (up to one month), remove the frozen sorbet from the pan in chunks and puree briefly in food processor again, then move to a freezer safe container and put back in freezer until you plan to serve.


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