• Bianca Maree

Fresh Fruit Sorbet



Ingredients


Raspberry Sorbet

3 cups raspberries

2 tbsp raw honey

1 tsp lemon juice

1/4 cup warm water, as needed


Peach Sorbet

4 medium peaches, sliced (3 1/2 cups)

1 tbsp raw honey

1 tsp lemon juice

1/4 cup warm water, as needed


Watermelon Sorbet

3 1/2 cups watermelon, diced

1 tsp lime juice

Raw honey to taste

1/4 cup warm water, as needed


Mango Sorbet

2 mangos, diced (3 1/2 cups)

1 tsp. lime juice

1/4 cup warm water, as needed

Method 1. Lay out the fresh fruit over a rimmed baking sheet lined with parchment paper.


2. Freeze the raspberries until completely solid (at least 3-4 hours or overnight).


3. Place the frozen fruit into a food processor or heavy duty blender, along with the raw honey (if used), and the lemon/lime juice. If the fruit is too icy to blend, leave it out to thaw for 3-5 minutes first.


4. Blend until smooth. You may need to add a little warm water and press down with a spatula to help the process along.


5. Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 3-4 hours or until firm

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