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 naturally gluten-free, vegan, endlessly customizable, and ridiculously delicious.
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“I’ve made this recipe several times and find it to be fabulous. It is very forgiving, does not need to be followed perfectly and each time I get an excellent result.”
Patti
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! This frozen dessert is smooth and has a great mouthfeel, a bit creamier and less icy than other recipes I’ve tried due to the frozen banana addition. I also use maple syrup to achieve a “chewier” and less icy texture. It’s the best way to bring the summertime vibes year-round, and I’ve shared some of my favorite frozen fruits to use below!
Sorbet
Servings 5 (3-ounce) scoopsIngredients
- 2 cups frozen mango chunks ($2.50)
- ¼ cup real maple syrup ($1.33*)
- 1 Tbsp lemon juice ($0.05)
- 1-2 frozen bananas (very ripe, (about 1 cup diced) $0.33)
Instructions
- Gather frozen mango chunks, maple syrup, lemon juice, and frozen banana.
- Blend the mango, maple, lemon juice, and banana in a blender on high.
- Stop periodically to scrape the sides of your blender down, pushing the fruit towards the blade, then blend again until completely smooth and creamy. Do not add water! Just keep stopping and scraping to achieve the creamy, dense texture of this sorbet.
- Pour the blended mixture into a freezer-safe bowl or dish (preferably one that has an airtight lid).
- Cover and freeze for approximately 1 hour, until it is not quite rock hard just soft enough to scoop with an ice cream scoop or spoon. Enjoy!
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Equipment
- Large Blender
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Sorbet step-by-step photos
Gather all the ingredients.
Blend the ingredients: Add 2 cups frozen mango chunks, ¼ cup real maple syrup, 1 Tbsp lemon juice, and 1 cup of frozen banana to a blender. Blend on high.
Scrape down the sides: Stop blending periodically and scrape the sides of your blender down, pushing the fruit towards the blade. Blend again until completely smooth and creamy.
Do not add water! I promise there is no need. Keep stopping and scraping to achieve the desired creamy, dense texture of this sorbet.
Freeze the mixture: Now add the blended fruit mixture to a freezer-safe bowl or dish. I recommend using one with an airtight lid!
Cover the container and freeze for about 1 hour. It shouldn’t be rock hard, just soft enough to scoop with an ice cream scoop or spoon. Serve and enjoy!
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!
Recipe Success Tips & Suggestions
Sorbet can be a bit finicky, so follow these tips for a perfect scoop every time!
- Use frozen fruit. This allows us to skip adding ice, creating a richer texture and a more concentrated flavor. This is a nutrient-dense treat!
- To achieve the swirl look, just make batches of different flavors separately and then pour each flavor into a larger freezer-safe dish.
- Always use very ripe bananas for the creamiest texture. Grab a big bunch on sale, cut them up, and freeze for meal prep.
- Make sure you cover your sorbet when you pop it in the freezer to set! Fruit gets a gummy, unpleasant texture if it becomes freezer-burnt.
- I used frozen mango chunks, which come in a pretty big package, so I plan to use the rest to make meal prep smoothie packs!
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
Storage Instructions
This sorbet will keep in your freezer in an airtight container for up to one month without losing any quality. (But, trust me, all restraint goes out the window once you try this recipe. I don’t see any leftovers in your future!) Let it sit out at room temperature to soften before trying to scoop.
I’ve made this recipe several times and find it to be fabulous. It is very forgiving, does not need to be followed perfectly and each time I get an excellent result. I make it frequently during the summer. I typically add less maple syrup and have had no issues. My toddler requests it often and we make it together. Grateful for your site and recipes. I will not be buying the fancy 13 dollar pint of sorbet anymore when I can make my own!!!
Do you think I can use honey instead of agave or maple syrup?
Definitely!
I agree with your details , excellent post.
Does it get “rock hard” after that first hour? What about the second day, etc.?
It should be quite firm after an hour, but still soft enough to get a good scoop. It will definitely be rock hard after a full day! You’ll want to set it out for a few minutes before trying to scoop then.
I assume you could make this in an ice cream machine as well as a blender? I have a cusinart one. I very much want to try this recipie but I do not have a great blender at the moment.
You could definitely churn it in an ice cream machine but you’d still want to blend it first to get that smooth texture!
Four stars here because everything worked as expected. However…even though I went light on the bananas (scant cup/little less than one banana), both flavors I made (pineapple and strawberry) tasted *strongly* of banana–in the pineapple one it is particularly overwhelming (I had expected pineapple to mask it better). I do not like bananas, though I use them in smoothies for texture (in low quantities as I can take a little flavor but not a lot). I had hoped the other fruit would mask the banana flavor to a greater extent, so I was disappointed in that regard.
Is it possible to cut back on the amount of banana or avoid it entirely without compromising the sorbet texture terribly? I’d happily take a slightly icier sorbet (it is VERY creamy) over the banana flavor. Or is there another fruit/veg substitute, or even a dairy one, that would work similarly?
You could try coconut cream! Buy a can of full fat coconut milk and use the thick layer of cream that separates at the top.
You can definitely cut back on the banana and replace that with extra fruit of another variety. The banana gives it the creamy texture, but you can sacrifice a little bit of that for flavor’s sake if you don’t love bananas. You can also use some full fat coconut cream (the thick stuff that settles on top of the can) in place of banana.
Also not a fan of bananas here, I left them out to see how that went, and while I definitely wouldn’t describe it as creamy, it was still really tasty and refreshing (made it as a treat for myself to come back to after a race!). I think that worked fine enough that I’d make it that way again. Might try the coconut milk tip sometime.
I just made this and waiting the hour for it to firm up! I did a strawberry/banana/dragon fruit combo swirled with a mango/avocado/pineapple combo.
Perfect for hot days!
YUM! That sounds amazing. Let us know how that flavor combo works out. Tag us on social if you post a pic so we can see it! Dragon fruit would look gorgeous.
Real maple syrup is expensive and we don’t have in our pantry any suggestion for substitution!
agave syrup also works—and it’s cheaper!
Agave was perfect and it was yummy and refreshing, going to try other fruit combos with the banana!
I’m glad agave worked out! It’s definitely a great substitute for real maple syrup.
I definitely know what I’ll be making today!!! I have all the ingredients already!!!
Yay! I hope you love it.