Name: Berry Sorbet
Prep time: 10 min
Cook time: 5 min
Total time: 4 h
Cuisine: American
Ingredients: 3 cups mixed berries (strawberries, raspberries, blackberries, blueberries – fresh or frozen); 1/2 cup water; 1/2 cup granulated sugar (adjust to taste); 1 tbsp lemon juice

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This Berry Sorbet is a smooth, icy, and vibrant dessert bursting with the natural sweetness and tartness of real mixed berries. Light and refreshing, it’s the perfect way to cool down on a hot day or finish a meal with a clean, fruity palate cleanser. Whether you use fresh or frozen berries, this treat is a colorful showcase of summer’s best.

Why You’ll Love This Recipe

Berry sorbet is incredibly easy to make, naturally dairy-free, and vegan-friendly. It captures the pure, unfiltered flavor of strawberries, raspberries, blackberries, and blueberries, all balanced with a touch of lemon juice and a silky homemade simple syrup. It’s a wholesome, low-calorie dessert that’s ideal for warm weather, elegant dinner parties, or simply satisfying your sweet tooth the healthy way.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

mixed berries (strawberries, raspberries, blackberries, blueberries – fresh or frozen)
water
granulated sugar (adjust to taste)
lemon juice

directions

In a small saucepan over medium heat, combine the water and sugar. Stir until the sugar is completely dissolved, forming a simple syrup. Let the syrup cool to room temperature.
In a blender or food processor, blend the mixed berries until smooth.
For a smoother texture, strain the berry purée through a fine mesh sieve to remove seeds (optional, especially recommended if using raspberries or blackberries).
Stir in the lemon juice and cooled simple syrup until fully combined.
With an ice cream maker: Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches sorbet consistency.
Without an ice cream maker: Pour the mixture into a shallow, freezer-safe dish. Freeze for about 4 hours, stirring with a fork every 30 minutes to break up ice crystals, until smooth and scoopable.
Transfer the finished sorbet to an airtight container and store in the freezer. Allow to soften for a few minutes at room temperature before scooping and serving.

Servings and timing

Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 4 hours (chill time included)
Calories per serving: 110 kcal

Variations

Herbal Twist: Add a few fresh basil or mint leaves during blending for a refreshing herbal note.
Citrus Boost: Substitute orange or lime juice for a different citrus profile.
Berry Blend Options: Use only one type of berry or mix in cherries for a more complex flavor.
Boozy Sorbet: Add 1 tablespoon of vodka or berry liqueur before freezing to help keep the texture smooth.
Honey Sweetened: Replace sugar with honey or maple syrup for a natural alternative.

storage/reheating

Store the sorbet in an airtight container in the freezer for up to 2 weeks. For best texture, let the sorbet sit at room temperature for 5–10 minutes before scooping. Do not reheat—this is a frozen dessert meant to be enjoyed chilled.

FAQs

Can I use frozen berries?

Yes, frozen berries work perfectly. No need to thaw—just blend as directed.

How can I make this without refined sugar?

Use honey, agave, or maple syrup instead of granulated sugar. Adjust to taste.

What if I don’t strain the purée?

Skipping the straining step will result in a more rustic sorbet with berry seeds. It’s optional but recommended for smoother texture.

Can I use bottled lemon juice?

Fresh lemon juice is preferred for brightness, but bottled works in a pinch.

Do I need an ice cream maker?

No—this sorbet can be made without one by stirring the mixture while freezing in a shallow dish.

Why is my sorbet icy instead of smooth?

Without an ice cream maker, frequent stirring helps prevent large ice crystals. Adding a small amount of alcohol can also improve texture.

Can I make this recipe ahead of time?

Yes, it keeps well in the freezer for up to 2 weeks. Let it soften before serving.

Is this sorbet vegan and gluten-free?

Yes, all ingredients are naturally vegan and gluten-free.

Can I add other fruits?

Absolutely—mango, peach, or banana blend well with berries.

How do I serve it elegantly?

Serve in chilled glasses or bowls, garnished with fresh berries, mint leaves, or a thin citrus slice.

Conclusion

Berry Sorbet is a quick, customizable, and refreshing dessert made with real fruit and minimal effort. Whether you’re cooling off in the summer or looking for a light finish to a hearty meal, this smooth, tangy sorbet is sure to satisfy. With bright color, bold flavor, and simple ingredients, it’s a freezer staple for fruit lovers and health-conscious dessert fans alike.

Berry Sorbet

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Author: Mia
Total Time: 4 hours
Yield: 6 servings 1x
Diet: Vegan

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Description

This refreshing berry sorbet is a vibrant, naturally sweet treat made from real mixed berries, perfect for cooling off on a warm day with a smooth, icy texture and deep fruity flavor.

Ingredients

Units Scale

3 cups mixed berries (strawberries, raspberries, blackberries, blueberries – fresh or frozen)
1/2 cup water
1/2 cup granulated sugar (adjust to taste)
1 tbsp lemon juice

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Instructions

In a saucepan over medium heat, combine water and sugar. Stir until sugar is dissolved to make a simple syrup. Remove from heat and let cool.
In a blender or food processor, purée the mixed berries until smooth.
Optional: Strain the berry purée through a fine mesh sieve to remove seeds for a smoother texture.
Stir the lemon juice and cooled simple syrup into the berry purée until well combined.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until sorbet consistency is reached.
If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until firm and scoopable (about 3–4 hours).
Transfer to an airtight container and freeze until ready to serve. Let soften slightly before scooping.