Description

This refreshing homemade sorbet recipe is perfect for a light, fruity dessert. Using frozen fruit and a simple syrup base, it combines the natural sweetness of agave nectar or honey with the bright acidity of lemon or lime juice and zest for a vibrant flavor. An easy-to-make treat that requires no cooking, just blending and freezing, served optionally with fresh mint for an extra refreshing touch.

Ingredients

Scale

Fruit and Flavor

16 ounces frozen fruit chunks (such as berries, mango, or peach)
1 tablespoon freshly squeezed lime or lemon juice
1 teaspoon lemon zest or lime zest
Mint leaves for serving (optional)

Sweeteners and Syrup

¼ to ½ cup agave nectar, honey, or simple syrup*
¾ cup sugar*
¾ cup water*
1 ¼ cups citrus juice (lemon, lime, or orange)
2 teaspoons lemon zest for syrup

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Simple Syrup: In a saucepan, combine ¾ cup sugar, ¾ cup water, 1 ¼ cups citrus juice, and 2 teaspoons lemon zest. Heat gently, stirring until the sugar is fully dissolved. Remove from heat and let cool completely. This syrup adds flavor and sweetness to the sorbet base.
Blend the Sorbet: In a blender, add 16 ounces of frozen fruit chunks, ¼ to ½ cup of agave nectar (or honey or simple syrup) depending on sweetness preference, 1 tablespoon freshly squeezed lime or lemon juice, and 1 teaspoon lemon or lime zest. Blend until smooth and creamy.
Combine and Freeze: Mix the blended fruit puree with the cooled simple syrup. Pour the mixture into a shallow container and freeze for several hours or until firm, stirring every 30 minutes for a smoother texture, or use an ice cream maker if available.
Serve: Scoop the sorbet into bowls or glasses, garnish with fresh mint leaves if desired, and enjoy a cool, bright, and refreshing homemade sorbet.

Notes

You can substitute agave nectar with honey or simple syrup depending on your preference and availability.
Frozen seasonal fruits work best for vibrant flavors; berries, mango, peach, or pineapple are great choices.
For a smoother texture, stir the sorbet every 30 minutes while freezing or use an ice cream maker.
Mint garnish is optional but adds a fresh aroma and a nice contrast.
This recipe contains no dairy, making it suitable for lactose intolerance.