Made with simple and budget-friendly ingredients, this sorbet recipe is endlessly customizable and ridiculously delicious.

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There’s nothing I crave more on a hot summer day than a refreshing scoop of sorbet. It’s lighter and more refreshing than ice cream, so I never feel too full after eating it, and it’s so fast and easy to whip up! Made with simple and budget-friendly ingredients– frozen fruit, maple syrup, and lemon juice– this sorbet recipe is endlessly customizable and ridiculously delicious.

a serving of swirled yellow and purple sorbet in a glass coupe.

As someone who has a major interest in vegan and gluten-free options, let me tell you, this sorbet checks all the boxes and does not disappoint! It’s naturally gluten-free, vegan, and brings the summertime vibes year round. It will keep in your freezer in an air-tight container for up to one month without losing any quality. (But, trust me, all restraint goes out the window once you try this sorbet. I don’t see any leftovers in your future!)

What is Sorbet?

Sorbet is a frozen dessert made from blended fruit, juice or water, and sugar (though in this case, I’m using maple syrup to achieve a “chewier” and less icy texture.) It is typically fat-free (but if you choose to make an avocado sorbet, please invite me over), and it’s considered a great palate cleanser in multi-course meals. This sorbet recipe is smooth and has a great mouthfeel, a bit creamier and less icy due to the frozen banana addition!

Sherbet Vs. Sorbet

The main difference between sherbet and sorbet is that sherbet contains dairy, whereas sorbet does not. Sherbet has a creamier and slightly less icy texture, but the fruit flavors may be less pronounced. A great bonus is that sorbet is vegan!

Ingredients for Sorbet

Here’s what you’ll need to make sorbet:

  • Frozen Mango: I used frozen mango chunks which come in a pretty big package, so plan to use the rest to make meal prep smoothie packs!
  • Real Maple Syrup: Traditional sorbet has sugar and ice added, but this sorbet is special because the maple syrup (agave syrup also works—and it’s cheaper!) gives it a creamier, smoother texture. The lack of added ice/water makes it easy to re-freeze and enjoy another day without the risk of it turning icy and losing its smooth mouthfeel.
  • Lemon Juice: Adds tartness to enhance the natural flavor of the fruit and counteract the sweetness.
  • Frozen Ripe Bananas: Help achieve a creamy texture without adding any dairy! Make sure to use very ripe bananas for the creamiest texture. Grab a big bunch on sale, cut them up, and freeze for meal prep.

Flavor Variations

The great thing about this sorbet recipe is how adaptable it is. Swap out the mango for any of these frozen fruits:

  • Strawberries
  • Blueberries
  • Açai berry
  • Pitted cherries
  • Pineapple chunks
  • Raspberries
  • Blackberries
  • Dragon fruit
  • Peaches

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