Blueberry Peach Sorbet Recipe
4-ingredient homemade blueberry peach sorbet is the perfect healthy summer treat. This dairy-free frozen dessert takes less than 10 minutes to make in a food processor, and it's vegan!
Ingredients
- ¾ cup frozen blueberries, (about 100g)
- 2 cups frozen peaches, heaping cups (about 300g)
- ½ cup granulated sugar, (100g)
- Juice of 1/2 lemon, 1 tbsp or less
Instructions
- In a mixing bowl, toss fruit and sugar together.
- Dump it into a food processor and pulse it a few times. Then, process continuously for 30 seconds.
- Use a rubber spatula to scrape the bottoms and sides. It will look kind of mealy still. Let the fruit and sugar sit together for 5 minutes.
- Add lemon juice and process until thick and smooth. No sugar granules should be remaining.
- Serve immediately as is or freeze for a few hours or overnight.
Notes
** #1 TIP ** Use a 4:1 fruit-to-sugar ratio. This ensures the PERFECT homemade healthy sorbet. A 4:1 ratio means 400 grams of frozen fruit and 100 grams of white sugar. Measuring cups with huge chunks of fruit can sometimes be off, so I like to use a food scale.
Use honey instead of sugar. You can use honey instead of white sugar to make this homemade sorbet refined-sugar-free. However, I find the sorbet to be sweeter when using honey, so I recommend using 1/3 cup, not 1/2 cup.
Blender Instructions: For best results, use a food processor. That being said, you can easily make this blueberry peach sorbet in a blender too. I have tested it a few times and have noticed that the blending process takes longer and there are sometimes a few pieces of fruit left. However, the sorbet is still delicious!
Doubling the Recipe: You can easily double or triple this recipe. Simply follow the same instructions and make sure your food processor is big enough to hold all the ingredients. You may need to work in batches. TIP: ensure you are using the 4:1 fruit-to-sugar ratio!
Make Ahead: You can freeze this blueberry peach sorbet in a parchment-lined sealed container for up to 1 week. For best results, allow it to sit at room temperature for about 15 to 20 minutes before scooping.
Storing: Easily store extra sorbet in a parchment-lined sealed container for up to 1 week in your freezer. When you are ready to enjoy, allow the sorbet to sit at room temperature for about 15 to 20 minutes.
Nutrition
Calories: 144kcal | Carbohydrates: 37g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 11mg | Potassium: 116mg | Fiber: 2g | Sugar: 34g | Vitamin A: 266IU | Vitamin C: 6mg | Calcium: 5mg | Iron: 0.4mg
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