No-Churn Mixed Berry Sorbet

[Tessa]

This No-Churn Mixed Berry Sorbet is tart, sweet, and ultra-refreshing-with no ice cream maker needed. Made with a blend of strawberries, blueberries, and raspberries, it's dairy-free and gluten-free. A vibrant, no-fuss summer dessert that's vegan-friendly and packed with fruit flavor.

A Fast, Refreshing Sorbet with No Ice Cream Maker Needed​

Take advantage of berry season with this easy berry sorbet recipe! Cool and creamy and full of flavor, it's the perfect no-churn dairy-free dessert.

Jump to:

• A Fast, Refreshing Sorbet with No Ice Cream Maker Needed
• Ingredients and substitutions
• How to make no-churn berry sorbet
• Tips
• Storage
• FAQs
• More non-dairy frozen desserts
• Recipe

Ingredients and substitutions​

Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.

Strawberries, blueberries, and raspberries - Fresh berry combinations are a delicious way to use seasonal fruit (like in this creamy peach sorbet). This recipe has a method for using fresh and frozen fruit and you can easily substitute other berries.

Lemon juice - Fresh lemon juice brightens the flavor and enhances the natural tartness of the berries. It also helps keep the sorbet tasting fresh. Lime juice can be used in a pinch for a slightly zestier twist.

Organic cane sugar - This unrefined sweetener balances the tartness of the berries and keeps the recipe free of refined sugar. Adjust to taste depending on the ripeness of your berries. You can substitute agave nectar, maple syrup, or honey (if not vegan).

How to make no-churn berry sorbet​

Step 1: Place berries in the bowl of a food processor and puree until smooth. Add sugar and blend. Then add lemon juice and salt to the sorbet base and blend to incorporate.

Step 2: Strain puree with a fine sieve and transfer liquid to ice cube trays. Freeze for 2-3 hours until frozen.

Step 3: Once frozen, place sorbet cubes in the bowl of the food processor and blend until smooth.

Step 4: Transfer to a freezer-safe container and return to freezer until ready to serve.

Tips​

• Straining the fresh fruit puree in this mixed berry sorbet is helpful when using more fibrous fruits like strawberries and raspberries. It's not required but does help cut down on seeds in the homemade sorbet.
• Press a piece of plastic wrap directly onto the surface of the sorbet before sealing the container. This helps prevent ice crystals from forming and keeps the sorbet from developing a freezer burn.
• When ready to serve, take the sorbet out of the freezer 5 minutes prior to allow it to soften for easier serving.

Storage​

Store in a clean, airtight container. Ensure the container is freezer-safe and features a tight-sealing lid. Glass or plastic containers with lids are suitable for storing sorbet and ice cream.

Place the sorbet container in the coldest part of your freezer and not on the door where temperatures vary. The frozen treat can be stored in the freezer for up to a month.

FAQs​

Can I use a single type of berry instead of a mixed variety?
Yes, you can use a single type of berry, such as strawberries or raspberries, to make sorbet. Adjust the quantities accordingly (you'll want about 2 ½ pounds) and follow the same recipe, substituting the mixed berries with your chosen variety.

What can you serve with berry sorbet?
A perfect dessert on its own, you can serve it alongside a limoncello spritz or make it even more of a treat by serving it with whipped cream, a crisp cookie, fresh berries, chocolate drizzle, coconut flakes, or mint leaves.

More non-dairy frozen desserts​

• 
  
  Dark Chocolate Sorbet (Dairy-Free)
• 
  
  Creamy Homemade Dole Whip (Gluten-Free, Vegan)
• 
  
  Chocolate Tahini Ice Cream (Vegan)
• 
  
  Healthy Persimmon Smoothie

Love this recipe? Please consider leaving a 5-star rating on the recipe card below and let me know what you think in the comments!

Recipe​

Print

Berry Sorbet​

This easy Berry Sorbet uses fresh fruit, lemon juice, and organic cane sugar to transform into a refreshing and delicious dessert. No ice cream maker is required!
Course Dessert
Cuisine Italian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 25 minutes minutes
Freezing Time 3 hours hours
Total Time 3 hours hours 25 minutes minutes
Servings 8
Calories 146kcal
Author Tessa

Equipment​

• Food Processor
• 2 Ice Cube Trays

Ingredients​

• 16 oz fresh strawberries, hulled and halved
• 1 pint fresh blueberries
• 6 oz fresh raspberries
• 1 cup (240g) organic cane sugar
• 2 teaspoons lemon juice
• ½ teaspoon salt

Instructions​

Fresh Fruit Method​

• Place berries in the bowl of a food processor and puree until smooth. Add sugar and blend. Then add lemon juice and salt to fruit puree and blend to incorporate.
• Strain puree with a fine sieve and then transfer liquid into two ice cube trays. Freeze for at least 3 hours until frozen.
• Once frozen, place sorbet cubes the bowl of the food processor and blend until smooth. If needed, add 1-3 tablespoons water to help with the blending, stopping occasionally to wipe down the sides of the bowl.
• Transfer to airtight container and return to freezer to firm up more until ready to serve.
• When ready to serve, take sorbet out the freezer 5 minutes prior to allow it to soften for easier scooping.

Frozen Fruit Method​

• Place frozen fruit into the bowl of a food processor and blend until smooth. Add sugar, lemon juice, and salt and blend to incorporate.
• Transfer mixture to serving bowls or into an airtight container and store in the freezer.

Notes​

To store: Keep in a freezer-safe airtight container for up to one month.

• Press a piece of plastic wrap directly onto the surface of the sorbet before sealing the container. This helps prevent ice crystals from forming and keeps the sorbet from developing a freezer burn.

Nutrition​

Calories: 146kcal | Carbohydrates: 41g | Protein: 1g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 147mg | Potassium: 174mg | Fiber: 4g | Sugar: 35g | Vitamin A: 46IU | Vitamin C: 45mg | Calcium: 18mg | Iron: 1mg​

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