Simple Fruit Sorbet

    • Yield
    • Difficulty
    • Easy
  • 12345 (1 votes, average: 2.00 out of 5)

A simple recipe that’s also totally customizable. Take your choice of frozen fruit and blend with a small tsp of coconut oil and this becomes your base! Below you will find blueberry lemon sorbet and banana sorbet versions. You could even make several different flavors and layer them in a glass for a fun effect. Delicious, refreshing, cooling and light with simple ingredients for ease of digestion. You can use fresh fruit as well just note that this will lessen the amount of water needed. The perfect dessert to whip up on a whim!



For the Blueberry Lemon Sorbet:

2 C. Frozen, Organic Blueberries, mostly defrosted

Juice & Zest of 1 Small Organic Lemon

1/3 C. Water

1 Tsp. Coconut Oil, melted

Sweetener to Taste (I used 1 Tbs. Raw Agave and 7 drop of NuNaturals Liquid Stevia)

For the Banana Sorbet:

2 C. Sliced Bananas (about 2 large bananas, fresh not frozen)

2/3 C. Water

1 Tsp. Coconut Oil, melted

Sweetener to Taste (I used 1 Tbs. Raw Agave)




1) Add the fruit (including the lemon juice and zest, if you’re making the blueberry sorbet), water, and coconut oil to the blender.

2) Process the ingredients until smooth.

3) Taste the mixture and add sweetener according to your taste preferences. Quickly blend to combine.

4) Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions.




I have a Cuisinart ice cream maker and found that it took about 20 minutes to attain a sorbet-like consistency. The addition of the coconut oil doesn’t really impact the flavor, but I found that it helped the sorbet to keep from becoming rock hard in the freezer. Another favorite trick is to add a little alcohol (1-2 Tbs. or so) – this has the same effect. Store any leftover sorbet in a freezer-safe container in the freezer. Allow to thaw on the counter for a few minutes before serving.





About Amanda Maguire

Amanda is a twenty-something Search Engine Optimization (SEO) Manager turned food blogger living just outside of Boston. She spent the last 5 years working a 9-5, climbing the corporate ladder…and then she got completely burnt out. She moved 3,000+ miles from Boston to San Francisco and then back again, learning more about herself in that year than she had in the previous four, and trading her fears for motivation to create the life she wants. In the last year, Amanda quit her 9-5, leaving safe, but stagnant to pursue what she loves – writing, specifically about healthy, vegan food. Amanda blogs at Pickles n Honey and can also be found on Twitter.

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