Sorbet recipe without added sugar?honey ok

amother

OP ↓

Yesterday at 5:47 pm

Searching for a delicious sorbet recipe that does not have any added sweeteners, except honey is ok.

Thanks!

miami85

Yesterday at 6:13 pm

I think sugar is needed for the sorbet to be soft/right consistency otherwise it gets too icy

amother

Waterlily

Yesterday at 6:20 pm

I do it all the time with kiwis, strawberries, pineapple etc.

For example with pineapple:
Freeze cubed fresh pineapple. When frozen blend with Liebers unsweetened coconut milk. Add as little liquid as possible so it does become too runny. Put into molds or direct into nice cups. Remove from freezer 15-30 minutes prior to serving. Delicious pina colada flavor!

You can freeze different color fruits in ice cube or small square molds. Then serve in a nice cup all colors.

amother

↑ OP ↓

Yesterday at 7:18 pm

amother Waterlily wrote:

Thank you, this sounds delicious, though it looks more like ices than sorbet...maybe I'll make it anyway!

amother

↑ OP ↓

Yesterday at 7:19 pm

miami85 wrote:

I think sugar is needed for the sorbet to be soft/right consistency otherwise it gets too icy

Oh man. I was wondering about that
Im hoping someone else will say otherwise!

amother

Amaranthus

Yesterday at 7:24 pm

Rorie has a recipe for fruit soft serve that's basically frozen fruit blended with nut butter, frozen, and reblended. I can't vouch for the consistency, but it should be pretty good if you take it out 15 minutes before serving.

You should be able to achieve the same effect as sugar using honey or maple syrup. You could make a simple syrup and use it that way.

If you have an ice cream maker supposedly that's the best for getting a great texture with just fruit and nothing else.

amother

Daisy

Yesterday at 8:31 pm

I make this recipe all the time.
3 mangos, cubed
1 cup white grape juice
1/4 cup honey
2 Tbsp lemon juice
Blend well in food processor
Pour into 9x13 pan and freeze
Once frozen, break into chunks and blend again in the food processor. You'll probably have to do it in batches, it's too much to fit at one time. I freeze in individual portion size cups. They should be soft straight from the freezer.

amother

↑ OP ↓

Today at 7:25 am

amother Daisy wrote:

This looks perfect, thank you! I really appreciate it

amother

Cherry

Today at 7:28 am

I make sorbet all the time with frozen strawberries, honey, and lemon juice. If you want an exact recipe I can find. I think between carpools has a recipe with exactly these ingredients. Personally, I don't measure but I've been making it for years

I don't reblend. I find that if the fruit is semi defrosted then it blends better and doesn't need to be reblend once frozen. I can scoop it.

I use my braun food processor to make it

amother

Oak

Today at 7:41 am

amother OP wrote:

Oh man. I was wondering about that
Im hoping someone else will say otherwise!

Honey works with mango , strawberry , and bluberry sometimes I will mix the fruit
Passion fruit mixed with mango comes out delicious ( but pure passion will be to hard)

It still has the natural sugar which prevent it from getting hard

1 package frozen fruit
1 cup orange juice
3/4 cup honey
3 T lemon
Blend and freeze
Once frozen reblend
It comes out delicious😀

amother

↑ OP

Today at 9:56 am

amother Oak wrote:

1 package frozen fruit is a 16 oz package?

amother

Lemonlime

Today at 10:13 am

My sister doesn't use sugar on pesach and she makes sorbet using strawberries and mango.

I think its just pure fruit, nothing added.

amother

Goldenrod

Today at 11:02 am

If you use a soft, sweet fruit like melon it should work well. I would blend a few cups of melon with let's say 1-2 cup of orange juice. Taste it and see if it's sweet enough if not add some honey like 1/4 cup.
The main thing is that you take it out the freezer, let it defrost a little, and reblend, at least twice. That's how you get the smooth texture.
I would avoid using sour fruit like pineapple and kiwi. Go with mango or melon.