Ingredients
🫐 INGREDIENTS
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- 3 cups mixed organic berries (fresh or frozen – strawberries, blueberries, raspberries, blackberries)
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- ⅓ to ½ cup maple syrup or agave nectar (adjust to taste)
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- 1 tablespoon lemon juice (freshly squeezed)
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- 1 teaspoon lemon zest (optional)
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- 1–2 tablespoons filtered water (only if needed to help blend)
💡 Tip: Frozen berries blend just as well and chill the sorbet faster — great for out-of-season prep!
Instructions
Place the berries, maple syrup, lemon juice, and zest into your high-speed blender or food processor. Start with ⅓ cup of sweetener and adjust to taste later.
Blend on high until the mixture is completely smooth and velvety. Stop occasionally to scrape down the sides.
If the mixture is too thick, add a tablespoon of water at a time just to loosen it — but be careful not to overdo it, or it will turn icy when frozen.
✅ Taste the blended mixture and adjust the sweetness now before freezing.
For a seedless sorbet (especially with raspberries or blackberries), pour the blended puree through a fine mesh sieve into a bowl. Use a spatula to press through all the liquid. Discard any leftover seeds or pulp.
Pour the smooth puree into a loaf pan or freezer-safe container. Spread evenly with a spatula and cover tightly with a lid or foil. Lay parchment or wax paper directly on the surface to minimize ice crystals.
Place in the freezer for 3–4 hours or until firm enough to scoop. For best results, freeze overnight.
If your sorbet becomes very firm, let it sit at room temperature for 10–15 minutes to soften before scooping.
Use a sturdy ice cream scoop to serve in bowls, cones, or fancy dessert glasses. Garnish with fresh mint, a wedge of lemon, or a drizzle of
- Prep Time: 10 minutes
- Cook Time: 3 - 4 hours FREEZING