The easiest, healthiest, coolest treat you’ll make this summer! This 2 ingredient sorbet whips up in no time at all and contains no added sugar! The perfect family friendly dessert.
Easy, easy, easy. Apparently that’s my new motto on the blog. Writing recipes that you can barely call recipes, haha! Maybe it’s the pandemic? You would think I’d have MORE time for recipe testing while stuck at home, but the opposite is actually true, since I have 3 little munchkins with me 24/7! Either way, I’m finding myself gravitating towards super simple recipes these days.
So, here we go with another!
I’ve actually been making this 2 ingredient sorbet for a few years now, with various fruits, as a really quick, healthy treat for us to enjoy after dinner. I always seem to end up loving the raspberry version most, so that’s why I chose it for today’s post.
All you need to make this easy raspberry sorbet is a food processor or Vitamix and 5 minutes of time!
How do you make 2 ingredient sorbet?
Start with 2 cups of frozen fruit. I love raspberry, but we also make a strawberry version, and last week we actually used frozen mango mixed with pineapple. It was so good!! Whatever frozen fruit you have on hand will likely work just fine.
Throw the fruit into a high-powered food processor and add some honey or maple syrup. You could also add a squeeze of fresh lemon juice!
Run the blender on high for 5-6 minutes, stopping to scrape down the sides using a spatula. If things aren’t blending up smoothly, add a few tablespoons of water to get things going!
When the sorbet is completely smooth and there are no visible chunks left, scrape the sorbet into a freezer-safe container.
Note: You can actually eat the sorbet right away (we usually do), but for a harder, firmer version, you can freeze the sorbet. It’s best to eat the sorbet after 3-4 hours of freezing, but you can really keep it in the freezer for as long as you want, knowing that it might take a couple of minutes at room temperature to soften up enough to scoop. (Waiting can be so hard sometimes)!
Is this a sugar-free raspberry sorbet?
Basically! We have added some unrefined sweetener to the sorbet, but we’re not adding any refined sugars, and you could even leave the sweetener out altogether if you really wanted to. Raspberries are quite tart, so I would recommend using a bit of sweetener.
Is this 2 ingredient sorbet vegan?
If you sweeten things up with maple syrup instead of honey, this is a completely vegan dessert! Yay!
It also happens to be a perfect dessert to give to your kiddos. I loved giving it to my kids even when they were under 1 (be sure not to use honey). It was like ice cream for them without actually giving them ice cream.
You can serve this sorbet as is, but it’s also DELICIOUS served with some cake….or in a glass of prosecco! Seriously, it’s so good. It’s just like my cranberry sorbet champagne floats! We’ve served this sometimes to the kids with a bit of flavored soda water over top, like a float. They love it!
Anyway, try this out soon! It only takes a few minutes and it’s a perfect little healthy treat for you and the fam.
Hope you guys had a great Mother’s Day weekend! I was served a gourmet breakfast and got to take it easy during the day. And by take it easy, I mean I watched TV in the bedroom with the door locked, working on the blog. Perfect.
Some other easy, no-churn ice cream recipes you might like to try:Print
The easiest, healthiest, coolest treat you’ll make this summer! This 2 ingredient sorbet whips up in no time at all and contains no added sugar!
- 2 cups frozen fruit (any)
- 2 tbsp honey or maple syrup
- optional: squeeze of fresh lemon juice
- Add the frozen fruit and sweetener (and lemon juice, if using) to a high-powered blender or food processor, and begin pulsing the mixture to break it up, before running the processor on low for 1 minute. If things do not seem to be moving much, add a tablespoon or two of water and run the processor again. Once things start blending up smoothly, turn the processor to medium-high and run for a minute or two, stopping every so often to scrape down the sides with a spatula. After a few minutes, everything should be smooth and creamy like ice cream. Serve immediately, or pour into a freezer-safe container and place in the freezer for 3-4 hours before serving.
If freezing the sorbet longer than 4 hours, you may need to let it sit out at room temperature for a few minutes before scooping and serving. Sorbet will keep for up to 1 week in the freezer, or longer.
- We like using raspberry, strawberry or a combination of strawberry and banana, but you can try this method with frozen mango, pineapple, blueberry cherry, etc.
- Category: ice cream
- Method: no churn
- Cuisine: american
Keywords: 2 ingredient sorbet // raspberry sorbet // sugar free raspberry sorbet