Fruity sorbet is a refreshing, light way to end a meal, plus it's dairy-free for those looking to cut out milk or cream.
You don't need a recipe — just a basic template to follow and a little creativity. Strawberry-mint? Cherry-lemon? Or pineapple sorbet?
Choose yours - and refresh!

Strawberry sorbet

Ingredients:
Strawberry — 16 oz
Water — 4 oz
Icing sugar — to taste
Fresh mint — for decor

Kcal per 100 g — 60

Directions:
Mix all the ingredients
Mash with a blender until sorbet is smooth
Pour into a container
Place in freezer for a couple hours to freeze harder
Whip and freeze the sorbet again
Repeat the procedure 2 more times until freezed
Serve with fresh mint

Cherry sorbet

Ingredients:
Frozen cherries — 11 oz
Water — 1,5 oz
Cinnamon stick — 1
Brown sugar — to taste
Lemon juice — 2 tbsp

Kcal per 100 g — 70

Directions:
In a saucepan bring sugar, water and cinnamon stick to a light boil
Add cherries and lemon juice
Cook for 3-5 minutes
Remove from heat and cool to room temperature
Remove cinnamon stick and puree with a blender until sorbet is smooth
Pour into a container
Place in freezer for a couple hours to freeze harder
Whip and freeze the sorbet again
Repeat the procedure 1 more time until freezed
Serve cold

Pineapple sorbet

Ingredients:
Pineapple — ½
Icing sugar — to taste
Water — 4 oz
Lemon juice — optional

Kcal per 100 g — 63

Directions:
Cut pineapple into cubes
Place all the ingredients into blender and mash until smooth
Pour into a container
Place in freezer for a couple hours to freeze harder
Whip and freeze the sorbet again
Repeat the procedure 1 more time until freezed
Serve in freezed pineapple shells


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