Berry Sorbet (Quick, No Cook)

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Fun and fruity, this mixed berry sorbet is so easy to make with a handful of ingredients for a frozen summer dessert!

Prep Time10

Total Time10

Course: Dessert

Cuisine: American, British

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 110kcal

Author: Claire

Optional: if you are freezing berries yourself, add to a parchment lined baking sheet. Freeze for a few hours, then transfer to a freezer-safe container. Freeze for at least 4 hours or overnight.
Add the frozen berries and maple syrup to your food processor. Blend, scraping down the sides as needed. It will first resemble large pieces of rice, but keep blending to a smooth creamy consistency.
Serve immediately, or freeze for a few hours in a freezer-safe container.

If using a bag of frozen mixed berries, check they are suitable for you. My low histamine readers will likely wish to avoid strawberries and perhaps raspberries.
Keep scraping the sides of the food processor down, so you get a thick creamy texture.
A blender doesn't work too well for this recipe, so I do recommend using a high powered food processor.
Nutritional information is auto-generated and should be understood to be an estimate.

Swiss Interest Group Histamine Intolerance

All ingredients score 0 on the SIGHI list, with the exception of:

be sure to use low histamine berries such as blueberries or blackberries, which score 0 on the SIGHI list.