Easy Fruit Sorbet

Sorbet made from unusual fruit juices from Russia, Bulgaria, Egypt and other spots. With just three ingredients and a few minutes, dip a spoon into an icy, refreshing sorbet, experiencing the taste of summer from across the world.

Easy Fruit Sorbet
This Easy Fruit Sorbet recipe is so quick and easy
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What a discovery, like walking into a global orchard of fruit juices imported from across the world. Think exotic, think tropical, think rainbow colors.

Mango. Red grape. Lychee. Sea Buckthorn. Pear. Apricot. Sour Cherry. Rambutan. Mangosteen. Kiwi. Guava.

The international grocery near my home (for St. Louisans, that’s the wonderful Global Foods Market in Kirkwood) keeps shelves of unusual juices imported from Russia, Bulgaria, Egypt and other spots.

For a year now, I’ve turned one fruit juice after another into sorbet just by adding sweetness and a splash of acidity. It’s that simple. A small cold scoopful ends a meal with that burst of sweet that says ‘suficiente’ – enough.

ALANNA's TIPS For sweetener, I’ve successfully used corn syrup and reduced-calorie corn syrup, also the Splenda-sweetened sugar-free coffee syrups from DaVinci. I’ve also used honey and agave. All work! The mixture makes great popsicles too, the kids lick these up. This recipe is one of the reasons why I suggest “investing in the future” in How to Shop Wisely for Groceries (Part Three in my How to Save Money on Groceries series). With an ice cream maker, a batch of this sorbet costs about $1, far less than the $4 - $5 fruit sorbets in the freezer section at the grocery store.


aka “If You’ve Got Three Ingredients and Five Minutes, You’ve Got Sorbet”
Hands-on time: 5 minutes
Time to table: 45 – 90 minutes
Makes 4 cups (easily halved)
  • 3 cups fruit juice
  • 2/3 cup corn syrup (see TIPS)
  • 2 tablespoons lime juice (or lemon juice)

Place all ingredients in an ice cream maker and process until thick, about 30 minutes. If you like soft sorbet, serve immediately; if you prefer firmer sorbet, transfer to the ice cream bowl into freezer for up to an hour. Best served within an hour or two of making (which is why I often make a half batch just before supper) but can be frozen for serving later.

NUTRITION ESTIMATE Per Half Cup (with corn syrup/lite corn syrup/sugar-free syrup): 123/95/42Cal; 0g Tot Fat; 0g Sat Fat; 32/23/10g Carb; 0g Fiber; 18/54/7mg Sodium; 0mg Cholesterol; Weight Watchers Old Points 2.5/2/1 points and PointsPlus 3/2/1

If there’s a Russian, Middle Eastern or Asian grocery in your neighborhood, check for these juices in aseptic juice boxes.

But if you can’t find the juice, I suspect virtually any liquid will work. I’ve made sorbet with coconut milk (excellent) and coffee (something stronger than morning coffee is called for, perhaps a strong espresso). Play around and have a little fun with this! Wouldn’t a spicy tomato juice sorbet be great?

I love this sorbet when it's just out of the processor, sort and icy almost like a slurpee.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite easy summer dessert recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. Follow Kitchen Parade on Facebook!

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Alanna Kellogg
Alanna Kellogg

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  1. Alanna, I can't wait to try this out! I always have corn syrup and lemon juice, and tomorrow I'll try some juices. I've had an ice cream maker but have not been using it like I should. Thanks!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna