This easy homemade sorbet recipe is made with just 4 ingredients and no ice cream maker required!
Frozen raspberries and mango, a squeeze of fresh lime, and a little honey come together into something so good that a friend recently told me it tastes like Island Way Sorbet. It might just be the perfect summer dessert.
And just like my banana ice cream recipe, you can make this sorbet in a food processor or blender.
If you’ve been wondering how to make sorbet at home, this is the simplest way I know. It’s naturally gluten-free, dairy-free, grain-free, and free of processed sugar. It’s also vegan if you swap the honey for your favorite vegan sweetener.
Why You’ll Love This Fruit Sorbet Recipe
- It’s a great way to end a meal with something slightly sweet that won’t leave you feeling stuffed.
- It takes about 10 minutes of hands-on time with a food processor. No ice cream maker, no churning, no fuss.
- The raspberry-mango combo is as beautiful as it is delicious. It looks like you spent way more effort than you did.
- The recipe is incredibly flexible. You can swap the fruit ratios, sub in frozen banana, or use any mix of frozen berries you have on hand.
4-Ingredient Sorbet Recipe Ingredients
Here’s what you need:
- Frozen raspberries
- Frozen mango chunks
- Fresh lime juice
- High-quality honey (or sweetener of choice)
That’s it. Simple ingredients will give you big flavor here!
Ingredient Notes
- Frozen Raspberries: A 10 to 12-ounce bag (about 1.5 cups) works perfectly. Aim for about 3 cups (20 ounces) of frozen fruit total, so if you only have 1 cup of raspberries, use 2 cups of mango. Any frozen berries or a mix will work. This recipe is flexible.
- Frozen Mango Chunks: Grab a 10-ounce bag (about 1.5 cups). I like half raspberry and half mango, but no worries if the proportions are a little off. One cup of frozen banana works as a substitute too.
- Fresh Lime Juice: Fresh citrus adds flavor and balances the sorbet as a whole. Always use fresh, as the bottled stuff is usually citric acid mixed with water and doesn’t have the same flavor. Lime is wonderful here, but lemon works too.
- Honey (or Sweetener of Choice): Add more or less to taste depending on how sweet your fruit is. If it’s super sweet, leave the honey out altogether. I ended up using about 3 tablespoons. I like raw honey because it maintains its enzymes and is generally healthier than processed honey. Like I always teach, use what works best for you.
Sweetener substitution note: Real maple syrup works but is probably too strong for berries and tropical fruit. The floral notes in honey complement the fruit much better here. You can also use a chilled simple syrup (1 cup sugar to 2 cups water, simmered until dissolved and cooled). Whatever you choose, use something in liquid form, as anything crystallized will stay crunchy.
How to Make Sorbet at Home
- Choose your tool: A food processor is the best tool for this because it has more surface area at the bottom and won’t melt the fruit the way a blender can. I have both an 8-cup and a 12-cup Cuisinart and love them. You can make it work in a blender, just go slow and consider making it in two batches.
- Don’t melt it: Add about 1 tablespoon of lime juice to start, then add warm water just 1 tablespoon at a time only if the frozen fruit clumps too much. Be cautious. Too much liquid and you’ll end up with a smoothie.
- Taste as you go: All fruit is different, even within the same brand. Taste and adjust the honey and lime as needed.
Choose the Best Texture for You
You can enjoy your sorbet immediately for a softer, fro-yo-like texture. Or (this is what I prefer) freeze it for at least 4 hours in a double-walled ice cream container with a lid. The double-walled containers keep ice crystals from forming and maintain the best texture. I got this one on Amazon. It will keep frozen for about a week. If it freezes solid (it usually will after 12+ hours), let it sit at room temperature for about 30 minutes before scooping.
Easy sorbet recipes like this are a great way to enjoy something sweet without all the processed sugar. This is similar to my other homemade ice cream recipes, but the big difference is you don’t need an ice cream maker. We rely on fruit that is already frozen to get the best texture. Enjoy!
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4-Ingredient Raspberry Sorbet Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Food Processor or Blender
Description
This 4-ingredient sorbet recipe is a staple in our home. It’s easy to make, full of healthful ingredients, and makes the perfect dessert for just about any meal. If you love it, please leave a star rating in the comments below to help other readers in our community. (Thanks!)
Ingredients
- 1 (10-ounce) bag frozen raspberries^ (OR, 1.5 cups frozen raspberries)
- 1 (10-ounce) bag frozen mango chunks^ (OR, 1.5 cups frozen mango chunks)
- 1 tablespoon fresh lime juice
- 2–3 tablespoons honey (more or less to taste)
- *sometimes needed: 1-3 tablespoons warm water to break up clumps of frozen fruit
Instructions
Method:
(This works best in a food processor so it doesn’t get stuck at the bottom. A blender can work too if you don’t have a food processor, just be sure to not over blend into a smoothie—it should maintain a thick, smooth texture.)
- Add the frozen fruit, lime juice and honey to the food processor. Pulse a few times then turn it on and process until smooth, being careful to not over-process or heat up the sorbet as it will melt. This should take 1-2 minutes in the food processor. Stop halfway through and scrape the sides. Blend until smooth but not melted. Enjoy immediately or freeze for a firmer texture.
- If the fruit is clumping into frozen balls and won’t break up, add slightly warm water 1 tablespoon at a time if needed while blending to break up the fruit if needed.
To freeze: Use a double-walled ice cream container for best results as it will prevent crystals (but any freezer-safe dish can work). Freeze at least 4 hours for the best texture. If freezing overnight or longer, take it out of the freezer 30 minutes before serving to make it scoopable and for the best texture. This keeps well frozen up to a week, sometimes longer depending on your climate and freezer.
Notes
You can do this sorbet recipe with just about any frozen fruit. Mango is particularly nice as it blends into a creamy texture. Half mango and half berries or all mango all work great.
Frozen bananas (aka “Nice Cream”) are also a nice addition, although it will be more like ice cream and not sorbet. If you add frozen banana, peel and chop the bananas into 1-inch pieces before blending.
Use about 3 cups total frozen fruit with about 1 tablespoon of fresh citrus juice to make a great sorbet. Add honey as needed to sweeten, the amount will depend on the flavor and sweetness of your fruit.
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