Easy No-Churn 4th of July Sorbet Trio

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Happy 4th of July! This sorbet trio is the perfect way to celebrate and beat the heat! Cool fruity strawberry is accompanied by tart citrus and sweet blueberry for the perfect trifecta of a dessert. While the colors aren’t quite red, white, and blue these sorbets still uphold the American spirit. The white, is more yellow simply because we used honey instead of refined sugar, and the strawberry can appear a bit pink in hue, however your body will thank you for not having all that food coloring! These sorbets are super simple to make, festive, and will gain the approval of any guest from toddlers to grandparents alike. Celebrate independence day with these cool, creamy, and sweet sorbets! You’ll be glad you did!    

                     

Easy No-Churn 4th of July Sorbet Trio

Serves 6
Prep: 25 min
Freezing: 4 hours
Total: 4 hours 25 min   
Beginner

Ingredients:

Strawberry Sorbet: 

16 oz strawberries, fresh  

¼ cup honey 

¼ cup of water, warm 

1 tsp. lemon juice, fresh

 

Lemon Sorbet: 

1 cup lemon juice, fresh (about 5 lemons) 

1 cup honey

1 tsp. lemon zest, fresh 

1 cup water

 

Blueberry Sorbet: 

16 oz blueberries, fresh 

¼ cup honey

1 tsp. lemon juice, fresh

¼ cup water, warm 

  Method Of Prep:

Strawberry Sorbet:

  1. Wash and quarter strawberries, set aside.
  2. In a medium saucepan add water and honey. Bring to a boil and remove from heat.
  3. Set up your high speed blender with the standard blade attachment.
  4. Add in strawberries, honey mixture, and lemon juice. Blend until smooth.
  5. Pour mixture into a freezer safe container (I use a loaf pan)and freeze for 4 hours or until frozen solid.
  6. Remove from the freezer 15 minutes before serving.
  7. Scoop into bowls and enjoy! 

                     

Lemon Sorbet:

  1. In a medium saucepan add water and honey.
  2. Bring to a boil, then set aside to cool.
  3. Once cooled add in lemon juice and zest. Whisk together to incorporate all the ingredients well.
  4. Pour into a freezer safe container and freeze for 4 hours or until completely frozen.
  5. Remove from the freezer 15 minutes before serving.
  6. Scoop into bowls and enjoy! 

                     

Blueberry Sorbet:

  1. Wash and set aside blueberries.
  2. In a medium saucepan add water and honey.
  3. Bring to a boil and set aside.
  4. Set up your high speed blender with the standard blade attachment.
  5. Add in blueberries, honey mixture, and lemon juice. Blend until smooth.
  6. Pour mixture into a freezer safe container and freeze for 4 hours or until frozen solid.
  7. Remove from the freezer 15 minutes before serving.
  8. Scoop into bowls and enjoy!

                      

Strawberry Sorbet: 
Calories- 68 
Carbs- 17.8 g
Fat- 0.2 g
Protein- 0.6 g
Lemon Sorbet: 
Calories- 181
Carbs- 48.2 g
Fat- 0.1 g
Protein- 0.3 g
Blueberry Sorbet: 
Calories- 87
Carbs- 22.9 g
Fat- 0.3 g
Protein- 0.6 g