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Cool Down This Summer with This Delicious Fruit Sorbet

Vegetarian Vegan Gluten-Free Low-Calorie

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In the hot heat of summer, is there any treat that goes down better than a smooth and sweet fresh sorbet? We couldn’t think of any, so we have provided you with a recipe that will enable you to make some at home. As it only takes a few hours to freeze, you can whip up this delicious treat whenever you fancy. Peach, strawberry, honeydew and pineapple, here you will find 4 delicious ways to make a summer dessert.

Prep Time 2 hours and 10 minutes

Serves: 1

Difficulty Level: Low

Cool Down This Summer with This Delicious Fruit Sorbet

Ingredients for Honeydew Sorbet:

Honeydew - 1.5 lbs (peeled, cut into chunks and frozen)

Granulated sugar - 1/2 cup (can also use 1/4 cup of honey)

Water - 1/4 cup

Vodka - 1 tbsp. (optional, This helps to keep the sorbet soft, and prevents it from getting too icy)

Ingredients for Pineapple Sorbet:

Pineapple - 1.5 lbs (peeled, cut into chunks and frozen)

Granulated sugar - 1/2 cup (can also use 1/4 cup of honey)

Water - 1/4 cup

Vodka - 1 tbsp. (optional, This helps to keep the sorbet soft, and prevents it from getting too icy)

Ingredients for Strawberry Sorbet:

Strawberry - 1.5 lbs (cored, cut and frozen)

Granulated sugar - 1/2 cup (can also use 1/4 cup of honey)

Water - 1/4 cup

Vodka - 1 tbsp. (optional, This helps to keep the sorbet soft, and prevents it from getting too icy)

Ingredients for Peach Sorbet:

Peaches - 1.5 lbs (deseeded, cut and frozen)

Granulated sugar - 1/2 cup (can also use 1/4 cup of honey)

Water - 1/4 cup

Vodka - 1 tbsp. (optional, This helps to keep the sorbet soft, and prevents it from getting too icy)

Method of preparing the Pineapple Sorbet:

FOR ALL SORBETS: Cut up your fruit in ½-1-inch pieces. Place each piece of fruit on a parchment paper lined sheet pan, even spaced, in a single layer.
Place in the freezer for 1-2 hours, or until frozen.
To make each sorbet, place 1 ½ lbs. of the frozen fruit into the bowl of a food processor. Add the sugar, water and vodka (if using).
Pulse the fruit in short bursts, until a smooth paste has formed. Transfer the sorbet into a loaf pan, and cover tightly with plastic wrap. Place in the freezer for 2-3 hours to firm up before serving.

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