11 Best Vegan Fruit Sorbet Recipes For Your Kids
Sorbet is a frozen dessert that is typically served as a dessert or palate cleanser in the middle of a meal. Is Sorbet, on the other hand, vegan? Water, sugar, and fruit juice or puree are used to make sorbet, a popular frozen dessert.
It's often confused with ice cream, but it's much lower in fat because it doesn't contain dairy products. Sorbet is a great vegan alternative because it contains no animal products. Some sorbets, however, may contain honey, so vegans should double-check the ingredients before buying.
1. Vegan Strawberry Sorbet
Frozen sorbet is a delicious way to enjoy seasonal fruits or fruits that have become too soft to consume by hand. Sugar, cornstarch, and water are the only ingredients in this simple sorbet recipe, which features strawberries. It's also naturally fat-free and vegan and it doesn't require an ice cream maker so that anyone can enjoy it.
Prep time: 15 minutes | Cook time: 10 minutes | Servings: 4
- Sugar: 1 cup
- Cornstarch: 1½ teaspoons
- Water: 2 cups
- Pureed strawberries: 2 cups
- Collect the necessary components. In a large saucepan over low heat, dissolve the sugar and cornstarch in the water in a large saucepan over low heat. Raise the heat to be high and bring to a boil; cook for about 10 minutes, or until the sauce has thickened and attained a syrup-like consistency.
- Remove from the heat and set it aside to cool. When the sugar syrup has cooled thoroughly, stir in the pureed berries well. Place the mixture in a glass or plastic container and freeze it uncovered for 4 hours or until it is firm.
- Cut the sorbet into chunks and blend or process until smooth and creamy in a blender or food processor. Return the sorbet to the freezer for 4 hours after scooping the mixture back into the container.
- Serve with an ice cream scoop, and enjoy. I love the vegan fruit sorbet recipe very much.
2. Mango Sorbet
Vegan mango sorbet is a light, tasty frozen dessert that comes together in only 5 minutes and doesn't require an ice cream maker!
Prep time: 5 minutes | Cook time: 5 minutes | Servings: 8
- Frozen mango chunks: 600 g
- Lemon juice: 1 tablespoon
- Water: 240 ml
- Sugar: 150 g
- Combine the water, sweetener, and lemon juice in a small bowl. If you're using ordinary sugar, combine the water and sugar in a small pot and heat over medium heat until the sugar has dissolved, about 5 minutes. Remove the water mixture from the heat and set it aside to cool.
- In a powerful food processor, combine mango pieces and 12 cups of water. Blend until the mango chunks are broken down, slowly pouring in the remaining water mixture. Bend the sorbet for 3-4 minutes or until it reaches a creamy, dense consistency.
- Scoop the sorbet immediately from the food processor into small dishes and serve for soft-serve. Transfer the mango sorbet to a freezer-safe container and freeze for 1-2 hours for a dense consistency. Allow 5 minutes for the mango sorbet to soften before scooping.
3. Watermelon Sorbet
A healthy, plant-based watermelon sorbet that doesn't need to be churned! This delightful raw vegan dessert is made with only three simple ingredients and will keep you cool all summer.
Prep time: 15 minutes | Cook time: 5 minutes | Servings: 6
- Watermelon, cubed and frozen: 6 cups
- Banana, sliced and frozen: 1½ cups
- Lime, juiced: ½
- Maple syrup: 1 tablespoon
- To prepare, slice and freeze the fruit (excluding the lime). It will be easier to combine if you cut the meat into smaller parts. Add frozen watermelon, banana, and half a lime to a high-powered blender. To help break down the chunks, blend with the tamper.
- Don't add any more liquid. You should have a smooth texture with no pieces (for reference, see the video coming soon!). Fill a freezer-safe jar halfway with your mixture. Tupperware or a cake pan can be used. Freeze until solid, overnight or for 3-4 hours.
- Allow for a few minutes of thawing before serving. My kids mostly love the vegan fruit sorbet recipe.
4. Orange Sherbet
This Orange Sherbet is creamy and overflowing with the most delicate orange taste, made with the season's freshest oranges! This sweet-tart frozen dessert is made with coconut milk and has a flavour of coconut and vanilla. This recipe is gluten-free, vegetarian, and vegan.
Prep time: 20 minutes | Cook time: 25 minutes | Servings: 5
- Orange zest: 2 tablespoons (about 2 large oranges)
- Orange juice freshly squeezed: 2 cups
- Lemon juice: 1 tablespoon
- Granulated evaporated cane juice sugar: 1 cup
- Sea salt: ⅛ teaspoon
- Vanilla extract: 1½ teaspoons
- Full fat coconut milk: 1½ cups
- Refrigerate the oranges and coconut milk the night before you make the sherbet. Place the freezer bowl of the ice cream maker in the freezer.
- Set aside the oranges after zesting them.
- Blend the orange juice, lemon juice, sugar, salt, vanilla extract, and coconut milk in a high-powered blender or a food processor with a 7+ cup capacity until the sugar is dissolved.
- Strain the liquid into a large mixing dish or pitcher. Add the orange zest and mix well. Cover. Refrigerate until the combination reaches a temperature of 40°F to 43°F, which usually takes a few hours. To get the temperature right, I put it in the fridge overnight.
- Process the ingredients according to the manufacturer's instructions in an ice cream maker. The sherbet will resemble soft-serve ice cream.
- Line a storage container with parchment paper and set it in the freezer while processing the sherbet. Once the sherbet has frozen, transfer it into the storage container, making sure to spread the zest evenly because it tends to stick to the mixer attachment and clump up.
- Place a sheet of parchment paper on top of the Sherbet and freeze until the required consistency is reached. I like to freeze mine overnight, but a softer serve consistency can be enjoyed in approximately three hours.
- In a bowl or a cone, serve. In the freezer, store for up to two weeks in a sealed container.
5. Raspberry Sorbet
With only three ingredients, you can make your own raspberry sorbet. It's ideal for hot summer days or paired with chocolate desserts, and it's also vegan.
Prep time: 15 minutes | Cook time: 20 minutes | Servings: 8
- Granulated sugar: 200g
- Raspberries: 500g
- Lemon juiced: 1
- In a saucepan over low heat, combine the sugar and 270ml water and whisk until the sugar has dissolved. Raise the heat to medium-low and continue to cook for 5 minutes, or until the liquid has thickened into a syrup.
- Allow cooling before serving. In a food processor, pulse the raspberries and lemon juice until smooth. Strain into a basin through a fine sieve, discarding the seeds.
- Pour into a freezer-safe container after mixing with the sugar syrup. Freeze for 1 hour and 30 minutes, then break up any ice crystals with a balloon whisk or a fork and return to the freezer. To break up the ice crystals, stir the sorbet once for 4 hours.
- When the mixture is solid but scoopable, stop mixing. Keeps for up to a month in the freezer. If desired, top with more raspberries.
6. Date Plum Sorbet
Fresh, juicy red plums churned into a delectable frozen delight with tasty, sweet, and healthful dates! I used dates instead of sugar or any other sweetener to boost this frozen treat's nutritional value and potassium content, making it healthier for my family. Let’s try a very simple vegan fruit sorbet recipe.
Prep time: 15 minutes | Cook time: 25 minutes | Servings: 10
- Plums (pitted and chopped): 3 cups
- Medjool dates pitted: 1 cup (about 12 pieces)
- Cold water: 2½ cups
- Salt: 1 small pinch
- Lemon juice: 1 drop
- Combine all ingredients in a blender and blend until smooth (about 1-2 minutes).
- Fill the ice cream maker halfway with the mixed ingredients and churn according to the manufacturer's directions.
- Place the churned ice cream in a metal or plastic bowl and place it in the freezer for 2 hours or until ready to scoop.
- Enjoy your frozen sorbet in your favorite dessert cups.
7. Triple Coconut Sorbet
Coconut water, coconut cream, and coconut milk make this soft coconut sorbet. It's a dairy-free dessert that's smooth and creamy!
Prep time: 15 minutes | Cook time: 5 minutes | Servings: 7
- Unsweetened coconut milk: 2 cans
- Unsweetened coconut cream: 1 can
- Unsweetened coconut water: 8 ounces
- Granulated sugar, adjust to taste: 1 cup
- Shredded coconut, optional: ½ cup
- This recipe calls for the use of an ice cream maker. If required, place the ice cream maker's core in the freezer overnight to solidify. Refrigerate the coconut milk and cream from coconut cans for several hours before using. In a small saucepan, combine the coconut water and sugar and cook over low heat.
- Remove from heat after the sugar has dissolved, stirring occasionally. Allow chilling entirely in the refrigerator.
- Place the coconut water, both cans of coconut milk, and the coconut cream in a blender after it has cooled. Just put the ingredients in a blender until they are well blended. Fill the ice cream machine halfway with the mixture and churn until it reaches the soft-serve stage.
- If using, add the shredded coconut.
- Freeze for 2 to 3 hours after transferring the sorbet to a freezer-safe container. The sorbet will firm up slightly, but it will have a softer texture than ice cream made with full-fat dairy.
8. Pear Vanilla Sorbet
Pear sorbet has always been one of my favourites. To get the most flavour out of your pears, wait until they're beautiful and ripe. I keep my pears in a brown paper bag with an apple to expedite the process. The combination of pear and vanilla is divine. It’s a very popular vegan fruit sorbet recipe.
Prep time: 30 minutes | Cook time: 5 minutes | Servings: 6
- Water: 125 ml
- Vanilla bean: 1 teaspoon
- Sugar: 160 grams
- Ripe pears, peeled: 4 large
- Clover honey: 1 tablespoon
- Corn syrup or agave nectar: 2 tablespoons
- Fresh lemon juice
- In a medium saucepan, add the water. Cut the vanilla bean in half lengthwise and scrape the seeds into the water with the point of a paring knife.
- Combine the pods and sugar in a mixing bowl. Bring to a low simmer and continue to cook until the sugar has dissolved. Simmer for 10 minutes, or until the pears are soft when penetrated with a knife and translucent on the surface.
- Remove from the heat and add the honey, corn syrup or agave nectar, and lemon juice to the pan. Allow time for cooling. Take the vanilla bean pods out of the saucepan and set them aside. In a blender, puree the pears with the syrup until smooth. Refrigerate for at least 2 hours or overnight.
- Place a jar in the freezer to chill. Blend the pear mixture for 30 seconds with an immersion blender.
- Follow the manufacturer's instructions for freezing in an ice cream maker. To pack, transfer to a freezer-safe container and freeze for at least two hours.
9. Thai Basil Sorbet
With colourful Thai basil and spicy ginger, this sorbet is simple to make.
Prep time: 5 minutes | Cook time: 5 minutes | Servings: 6
- Pineapple, peeled, cored and cut into chunks: 1 large
- Juice and zest: 1 lime
- Small piece of ginger, sliced: 1 small
- White caster sugar: 75g
- Thai basil leaves, plus a few extra little ones to serve
- Blitz everything in a blender or smoothie maker with 200ml water a few days before eating until smooth. Pour into a freezer-safe container and freeze until firm overnight. Remove from the freezer a few hours before serving and allow to defrost slightly, so it slides out of the container in a block.
- Chop the block into ice cube-sized chunks and blitz until you have a thick, slushy purée in the blender or smoothie maker. Return to the container and place in the freezer for 1 hour or until it can be scooped out.
- Scoop the sorbet into chilled bowls or glasses and garnish with fresh basil. If you desire, you can drizzle with something more substantial.
10. Elderflower Sorbet
While elderflowers are in season, make this simple sorbet. Serve as an aperitif with a shot of gin poured over it for a fat-free, refreshing summer dessert.
Prep time: 30 minutes | Cook time: 15 minutes | Servings: 8
- Elderflower, freshly picked: 20 heads
- Caster sugar: 300g
- Lemons halved and juiced: 2
- Snip the stalk right before the flowers fan out and choose elderflowers with clean, creamy white petals. Combine the sugar, 550ml water, lemon juice, and the juiced halves of the lemons in a big saucepan.
- Bring to a slow simmer, then remove from the heat and let aside for at least 1 hour or up to 5 hours to infuse (and the sugar to dissolve). Set a big sieve over a dish or pan lined with muslin. Remove the flower heads and lemons from the mixture and strain it. Pour into a freezer-safe container (ideally one with a lid) and freeze until semi-frozen, about 2-3 hours.
- Scrape the semi-frozen mixture into a food processor or blender and blitz until the ice lumps are broken down — you may need to scrape down the sides a few times. Place the sorbet back in the freezer for another 1-2 hours. Repeat the process two or three more times.
- The sorbet will become smoother as you combine it more times. Will keep it for up to three months in the freezer. Remove the scoop from the freezer and let it aside for 5 minutes before serving.
11. Milk Chocolate Sorbet
This delectable dish can be made up to a month ahead of time and served as part of a chocolate trio for a lovely dinner.
Prep time: 5 minutes | Cook time: 5 minutes | Servings: 6
- Caster sugar: 100g
- Good-quality vegan milk chocolate: 100g
Ingredients For The Coulis
- Bag frozen mixed berry defrosted: 200g
- Caster sugar: 25g
- Lemon juice
- Dissolve the sugar in 700ml water over low heat to make a sugar syrup. Turn raise the heat and boil for 5 minutes once all of the crystals have dissolved.
- Pour into a jug and set aside to cool. Allow cooling after melting the chocolate in a heatproof basin over a pan of hot water or in the microwave on High for 1-2 minutes. Cook the berries and sugar in a small saucepan to make the coulis.
- Remove the fruit from the heat and strain it into a basin using a strainer. To taste, add lemon juice. Refrigerate for up to a week or freeze for up to a month.
- Combine the chocolate and sugar syrup and churn in an ice cream maker until smooth. Remove the scoops from the freezer 10 minutes before serving in a puddle of coulis.
The raspberry sorbet is rich in carotenoids, antioxidants, essential vitamins, and fiber. They're far superior to creamy ice creams or decadent desserts. Feel free to let us know which vegan fruit sorbet recipe you like most.
I trust you enjoyed this article about the 11 Vegan Fruit Sorbet Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!
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