Fruit sorbet is deliciously refreshing, especially in the warm summer months when lots of fruits are in season. It's a quick and easy way to end a meal with friends and family.
Fruit Sorbet (Makes 6 servings)
- 4 cups frozen fruit
- ½ avocado (optional)
You can freeze your own fresh fruit after removing the pits or cores and sprinkling lemon juice over them to maintain their color. Or you can use frozen fruit from the store.
Put the frozen fruit in your food processor and whir until smooth and creamy. I often pulse it, scrape down the sides and break up any large frozen chunks that haven’t blended in yet to get it nice and creamy.
It’s that simple.
If you want it a little richer, you can add 1⁄2 avocado at the beginning to blend in with the frozen fruit. But if you’re wanting to watch your weight, leave out the avo. It’s great with just straight fruit.
With the fruits that are more tart like raspberries or kiwi, I often take that edge off by adding:
- 2 tablespoons date syrup
Frozen fruits we’ve used for sorbet:
• Strawberries • Raspberries • Blueberries • Cherries
• Mango • Kiwis • Peaches • Grapes
• Pears • Apples
And we sometimes top the sorbet with a little something to add interest like shredded coconut, chopped nuts or chocolate crumble (see below)
Chocolate Crumble Topping
- ½ cup almonds
- 2 dates
- 2 tablespoons cacao powder
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
- 6 drops liquid stevia
Add all the ingredients in a food processor and process until chopped to the fineness you like.