Ingredients
Mango Sorbet
- 2 cups Frozen Mango
- 1/4 cup Plain Greek Yogurt
- 2 tbsp Honey
- 1 tsp Lemon Zest
- 1 tbsp Fresh Lemon Juice
Cherry Sorbet
- 2 cups Frozen Cherries
- 1/4 cup Plain Greek Yogurt
- 2 tbsp Honey
- 1 tsp Lemon Zest
- 1 tbsp Fresh Lemon Juice
Directions
Mango and cherry sorbet made without an ice cream machine, refined sugar free and just 10-ingredients!
Making ice cream or sorbets is pretty easy, especially when you have an ice cream machine.
Understandably, not all of us own one or feel like using it and that is why I decided to share these easy, no machine, sorbet recipes!
You can use this recipe and ratios for any type of frozen fruit! Try strawberries, a mix of berries, pineapple, even kiwi…lots of possibilities and flavors!
Mixing flavors is even more fun. When you go to an ice cream shop, do you chose just one flavor or two or maybe three? Exactly.
For my VEGAN friends – make these sorbets vegan by swapping out the greek yogurt for full fat coconut milk (or better yet just the coconut cream) and the honey for agave or maple syrup!
Steps
1 Done | Make The Mango Sorbet LayerAdd the frozen mango, greek yogurt, honey, lemon zest and lemon juice to your food processor or blender and blend until smooth. You might need to stop the blender/food processor occasionally and use a spoon or spatula to mix the ingredients and help the blending process. If your blender has a 'frozen drink' setting, use that, otherwise start with medium then go to high. Tip: If your blender is having a hard time blending, add about 1 tbsp of milk (any milk) to help the blending. Add the mango sorbet mixture to a freezer safe container (with a lid), smooth out the top then place in the freezer while you make the cherry sorbet |
2 Done | Make The Cherry Sorbet LayerAdd the frozen cherries, greek yogurt, honey, lemon zest and lemon juice to your food processor or blender and blend until smooth. |
3 Done | Freeze for at least 5 hoursPour the cherry sorbet mixture on top of the mango sorbet mixture, smooth out the top. Cover and freeze for at least 5 hours, over night is best. |
4 Done | Scoop & Serve!Allow the sorbet to defrost for about 10-15 minutes then scoop and serve! |
