These no-churn 3 Healthy Sorbet Recipes are bursting with Lychee, Raspberry and Blueberry flavors for a fun patriotic red, white, and blue frozen fruit dessert. No ice cream maker required. Only 3 ingredients and ready in under 10 minutes. So low in sugar, you could eat this vegan treat for breakfast!
Healthy Sorbet Recipes
When temperatures soar, a delicious cool Italian ice treat is just what you need. Our red, white, and blue healthy fruit sorbet recipes are a great way to celebrate the 4th of July or any old time you want an easy vegan, dairy-free, gluten-free bite of cold deliciousness. If you are looking for more patriotic desserts this summer, be sure to try our Strawberries with Cream Cheese Filling or Rainbow Fruit and Yogurt Layered Ice Cream.
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How to Make Sorbet Without an Ice Cream Maker?
These easy vegan sorbets do not require an ice cream maker. As a matter of fact, all you need is a food processer or a high-speed blender and you are well on your way to healthy dessert heaven.
I like our Ninja Professional Plus Kitchen system. It's a high-speed blender and food processor all in one. This device works fabulous for making other delicious no churn “nice creams” like our No Churn Dairy Free Mango Swirl Ice Cream, Mocha Banana Ice Cream and our Matcha Banana Strawberry Ice Cream Cups.
Can you guess the 3 ingredients needed to make a sorbet?
- Frozen fruit
- Sugar or sugar alternative of choice (If the fruit is super sweet, we skip this ingredient)
- Garnishes are cute but totally optional. Sometimes, we garnish with a piece of the fruit on top. Dried osthamus flowers (guihua) are delicious topping for our lychee sorbet and a delicious addition to our Framboise Osmanthus Rose Vinaigrette.
Frozen Fruit Options are Endless
Have you ever tried lychee sorbet? Once you do, we bet this exotic fruit might fall in one of your favorite categories. Sweet and floral, this cool and tropical treat is just what you need on a hot summer’s day. You can use fresh seasonal lychee or even the canned version works well too.
Lychees are in season now and they are perfectly ripe, juicy, sweet, and slightly floral. Even better, they are easy to peel and eat. They have a small pit inside that is easily removed and then all that is left is the delicate and delicious flavors of the lychee. If you cannot find them fresh, you can find many canned lychees on the shelves at your local markets.
Lychee ticks the box for your White color, but what about the Red and Blue? We have got you covered with our blueberry and raspberry sorbets. Berry sorbets are a good option if you are restricting your carbohydrate intake.
Fruit Sorbet Ideas
While we have made only 3 healthy sorbet recipes today, there are so many other flavors to explore.
- Cantaloupe - (Can you guess how we served up our Honey Cardamom Cantaloupe Sorbet?)
- Kiwi and lime
- Dragon fruit
- Butternut Squash - Really! Don't knock it until you have tried it in our Cardamom Ginger Butternut Affogato.
- Jack fruit
- Tomato and basil (Would you like to try this as a palate cleanser between courses? After all, tomatoes are part of the fruit family)
As you can see, the different fruit ideas for sorbet are endless. All you need to do is freeze them or buy frozen fruit at the market.
How to Freeze Fruit?
Are you going fruit picking this summer? If you can’t get around to making our Apricot Freezer Jam Recipe or our Strawberry Rhubarb Refrigerator Jam right away, no worries! Did you know that you can freeze your fruit right at home? All you need is freezer space, and it is super easy to do. Here are the simple steps for freezing fruit.
- Wash your fruit.
- Allow the fruit to dry. If you need to peel your fruit, remove a pit, or slice them into pieces, it is best to do that now.
- Place your fruit on a lined baking sheet in a single layer. (We usually line our baking sheet with waxed or parchment paper)
- Freeze fruit for 4 hours.
- Next, enjoy your frozen fruit in a healthy sorbet recipe or store in a sealed freezer safe plastic baggie, vacuum sealed bag or sealed container in the freezer for up to 8-9 months.
Not only do we love to have frozen fruit on hand for sorbets but they are also delicious in smoothies like our Chocolate Peanut Butter Banana Smoothie, Ginger Citrus Dragon Fruit Smoothie or our Berry Cherry Smoothie Blast.
Freeze Canned Fruit?
Just remove the fruit from the can and place in a sealed freezer safe container with the juice too. Place in the freezer for at least 4 hours or until frozen. When you are ready to use, take a large butcher knife to chop up the canned frozen fruit into more manageable pieces for the food processor.
How to Make Sorbet with Frozen Fruit?
Are you ready to get started? Go and grab your food processor or high-speed mixer, frozen fruit of choice, water and a little sugar or sugar alternative of choice.
1: Place your frozen fruit into the food processor or high-speed mixer and puree until your frozen fruit looks like “fine grains of sand”.
2: Use a spatula or spoon to push the pureed fruit back down into the food processor.
3: Add water about 1 tablespoon for each cup of fruit or just enough for the fruit to move in the food processor and sugar or sugar alternative of choice. (Pro Tip: You can also keep this recipe refined sugar free by using honey or maple syrup.)
The amount of sweetener you need to add really depends on how sweet your fruit is. For example, pineapple, lychees, and mangoes are super sweet and do not need any additional sweeteners. However, most find raspberries a little tart and prefer a little sweetener.
We don’t like our desserts overly sweet so you may need to add more sweetener to suit your personal tastes. As we were making the raspberry and blueberry sorbet recipe diabetic friendly, we used just a sprinkle of Stevia (Truvia).
4: Continue to blend your sorbet. You can watch it turn from a bright color to a slightly milkier color when fully blended. This is the prompt to let you know your sorbet is ready to eat. Check out our video below to watch this change in action.
5: Enjoy your sorbet as a soft serve right away or freeze covered for a couple of hours for a more scoopable dessert.
Frequent Asked Questions (FAQ’s)
Homemade sorbet can be stored in a sealed freezer container for up to about a month.
Unfortunately, the only answer to this is more sugar in the form of simple syrup or corn syrup. Sugar lowers the freezing point of water which will make it firm but scoopable.
However, to keep this recipe healthy, we suggest that you do not add extra sugar to the recipe but instead enjoy it as a soft serve right away. If your frozen sorbet is frozen solid, soften it at room temperature for a few minutes before scooping into bowls. Another option is to place the sorbet container in about an inch of warm water for just a couple of minutes just to get it moving. As a last option, you can place your healthy sorbet back into the food processor to get it smooth and creamy before serving.
Try using honey or maple syrup to sweeten your sorbets and keep them refined sugar free.
Sorbets are made with only fruit. Whereas as sherbet has the addition of a milk or milk alternative product to give it that extra creamy feel.
More Fun Summertime Desserts
3 Healthy Sorbet Recipes (Lychee, Raspberry & Blueberry)
- food processor or high speed blender
- 2 cup blueberries
- 4 teaspoon stevia or sugar alternative of choice (we used Truvia)
- 2 tablespoon water (just enough for the mixture to spin freely in food processor)
- 2 cup raspberries
- 4 teaspoon stevia or sugar alternative of choice (we used Truvia)
- 2 tablespoon water
(just enough for the mixture to spin freely in food processor)
Lychee Coconut Sorbet
- ½ pound lychee
(½ catty) fresh, peeled and pit removed or 12 oz canned lychee without pits.
- 2 tablespoon water or coconut water...just enough for the mixture to spin freely in food processor)
- ⅛ teaspoon osmanthus flower garnish - optional
- Place frozen blueberries in the food processor and pulse until the blueberries look like sand and the food processor will not longer spin. Add sugar or sugar substitute as desired and add water just a little bit at a time just until the mixture moves freely in the food processor. Every couple of minutes scrape down the sides of the food processor and finish pulsing until the mixture changes to a thick and creamy frozen delight. The blueberry mixture will turn a slightly paler colour when it is ready. Enjoy!
- Place frozen raspberries in the food processor and pulse until the raspberries look like sand and the food processor will not longer spin. Add sugar or sugar substitute as desired and add water and pulse again. Add water just a little bit at a time just until the mixture moves freely in the food processor. Every couple of minutes scrape down the sides of the food processor and finish pulsing until the mixture changes to a thick and creamy frozen delight. The raspberry mixture will turn a creamy vibrant hot pink color when it is ready. Enjoy!
- Fresh lychees - peel and remove pit and place on a lined baking sheet for four in the freezer to freeze. You can then transfer your lychees to a freezer bag or sealable container until you are ready to use.Canned lychees - place the lychees and juice in a sealable baggie or container in the freezer for at least 4 hours or overnight. You will need a large clever to chop up coarsely before putting in food processor if freezing canned lychee with the juice. Frozen lychees - just remove from package and place in the food processor. Pulse until the lychee look like sand and the food processor will not longer spin. We did not add sugar as we like our desserts only lightly sweet. However, if you like your sorbet sweeter then add sugar or sugar substitute as desired. Add water, or coconut water, just a little bit at a time until the mixture moves freely in the food processor. Every couple of minutes, scrape down the sides of the food processor and finish pulsing until the mixture changes to a thick and creamy frozen delight. The lychee mixture will turn a slightly paler color when it is ready. Garnish for a few guihua (sweet osthamus flowers) Enjoy!
- You can enjoy right away as a soft serve sorbet. However, you can also make ahead and freeze for 2 hours to make the sorbet more firm. We like our sorbets more of a creamy texture like a soft serve. Left over healthy sorbets, can be stored in a sealed container in the freezer for up to 1 month.