Sugar Free Sorbet Recipe (Kiwi Strawberry)

Sugar Free Sorbet Recipe

Today we are making a refreshing treat! A sugar free Sorbet recipe, with three simple ingredients: strawberry, kiwi and pineapple! Summer is COMING! 30 plus degree heat, way hotter summers than I’ve ever seen since the grade school days. Is it just me, or do you remember hot summer days as being 25 degrees as the max when you were younger?

Although that’s beside the point. Whether its 25 or 30 degrees, the time is right for a bowl of ice cream! Raw, vegan, homemade sorbet that is! Raw food as in uncooked, unbaked, just straight-from-the-earth-plant-goodness. We’re going to take some tangy fruits and some sweet fruits to blend up for this recipe today.

What is Sorbet?

Sorbet is a frozen dessert that uses ice, fruit purée and any other sweeteners (like simple syrup) and flavourings. It is usually dairy free too – no heavy whipping cream required!

Let’s take a look at the ingredients in a store-bought sorbet recipe. For example, this Raspberry Lime Sorbet from Righteous Gelato includes the following: Water, Sugars (raspberries, cane sugar, rice syrup solids), Lime juice concentrate, Tara gum, Guar gum.

There are a few added ingredients for preservatives and sweeteners, but it is a great option to make it fresh at home instead!

Why You’ll Love This Sugar Free Sorbet Recipe

Minimal Equipment: No need for an ice cream maker today like traditional ice cream uses! Everything is made in a food processor or blender. This makes it much easier to clean up. Additionally, it’s an easy frozen sorbet for those who don’t have an ice cream maker and want to use minimal equipment.

Raw Fruits Only: This simple recipe only uses frozen fruits and their natural sugars, unlike some conventional sorbet recipes which have added sugar or other ingredients. This is a great way to make a recipe inclusive to everyone! No gluten, dairy, soy, caffeine, nuts or any other allergens (unless you’re allergic to one of these fruits).

I love frozen fruit ice cream because it’s not as expensive to buy a big bag of mixed frozen fruits as other ingredients, or individual fruits that you can combine in different ratios to make a raw ice cream bowl. It’s also easy to find fruits in all grocery stores, and customizable if you don’t have the three fruits in this recipe.

Note that this recipe is not low carb and not friendly for a keto diet. The total carbs in two kiwis is 18 grams, pineapple is 11 grams and strawberries are 11 grams. This makes the total carbs in this recipe 40 grams, which is not considered a keto sorbet.

Personally, some of my favorite ways to make frozen fruit ice cream, aside from this recipe, are the following. All of the fruit should be frozen to make these into ice cream bowls!

• Mangoes + pineapple + dash of coconut milk
• Blueberries + peanut butter + Bananas (like PB&J)!
• Berries mix (blackberries, raspberries, blueberries, cherries) with a lot of lemon juice – this one’s tangy!
• Cherries + bananas + raw cocoa powder

Substitutions

Strawberries: Frozen raspberries, frozen cherries or frozen blackberries.

Pineapple: Frozen mango, frozen dragonfruit or frozen papaya.

Kiwi: Frozen blackberries or frozen blueberries.

Sugar Free Sorbet Recipe Notes

• For best results, after freezing the fruit, you can thaw it for ten minutes at room temperature before using in the blender. This doesn’t make it as creamy with the scoopable consistency of sorbet as if you blended them straight out of the freezer though. However, it really depends on how strong your blender or food processor is.
• This sorbet bowl will pair well with a bit of added lime juice, lemon zest, fresh raspberries or other fresh fruit on top!
• If more liquid is required to help the frozen fruits blend, then there are a few options. Use a splash of plant-based milk, water or fruit juice (like orange juice).
• You can use this recipe with popsicle molds to make popsicles too!
• For an even creamier recipe, add 1-2 tablespoons of coconut cream. This makes a refreshing dessert that’s fruity and coconutt-y.
• Make a large batch of this recipe and pour it into an airtight container or a loaf tin covered with plastic wrap or cling film to freeze and scoop it out like ice cream when ready to serve!

Troubleshooting

Why is my sorbet watery?

• The less frozen the fruits are, the more ice crystals they will have when blended, making for a more watery dessert. To avoid this, make sure your fruits are completely frozen (preferably overnight for the freezing time) and if thawed, then only done so for ten minutes or less.

More Dairy Free Desserts You’ll Love

Raw Neapolitan Ice Cream Bowl: This is similar to the flavors in a banana split: vanilla, chocolate and strawberry to form an ice cream bowl!

Chunky Monkey Ice Cream: Walnuts, dark chocolate, peanut butter and bananas make up this chunky monkey ice cream!

Mocha Nutella Ice Cream: Fresh, toasted hazelnuts with cacao and espresso powder form a “nutella” base for this vegan ice cream recipe!

Banana Split Parfait: Frozen bananas create a creamy, smooth texture in this raw banana split parfait with vanilla, chocolate and strawberry flavors layered with bananas and whipped cream!

Breakfast Acai Bowl: Frozen mangoes and blueberries with acai powder make this delicious breakfast bowl!

Orange Yogurt & Blueberry Compote Parfaits

If you make this Sugar Free Sorbet Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!