A delicious combination of Mother Nature’s finest summer berries are pureed and then frozen, into this luscious and healthy low sugar Mixed Berry Sorbet.
With very little added sugar, the sweetness from the berries themselves is what makes this Mixed Berry Sorbet a refreshing summertime treat that you don’t need to feel guilty about eating.
Low sugar berry sorbet is a clean and refreshing treat that will keep your sweet tooth satisfied in a berry delicious way.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Healthy Mixed Berry Sorbet is available near the end of this post.
The ingredient list;
- Fresh Strawberries
- Fresh Blueberries
- Fresh Raspberries
- Granulated Sugar
- Fresh Lemon Juice
It seems I always have berries in my fridge when they’re in season. My favorites are strawberries and blueberries, but lately, raspberries have been giving my old favorites a run for their money, so I decided to use all three of them all in this Mixed Berry Sorbet because, well, why not?
I can’t take credit for this sorbet recipe, or the fun technique used for achieving the perfect sorbet texture. I found this recipe on The Kitchn when I Googled “sorbet recipes,” and after looking at several, settled on this one to try.
What is simple syrup?
- Simple syrup is simply an equal parts mixture of water and a sweetening agent (in this case, granulated sugar) which has been heated together to form a syrup.
Other ingredient variations for making simple syrup;
- Equal parts water and maple syrup
- Equal parts water and honey
- Equal parts water and brown sugar
- Equal parts water and agave syrup
- Equal parts water and coconut sugar
You get the idea….
How to tell if your blended sorbet mixture is the right consistency, and ready to freeze;
- If you’ve ever made your own homemade sorbet, your recipe most likely didn’t call for an egg, and I think you’ll be surprised when you find out this one does. However, it’s not used as an ingredient.
- The egg is used as a way to determine the perfect texture and consistency of the sorbet once frozen. It’s pretty ingenious actually, and wish I would have thought of it!
- It’s called the “Egg-Float” test, and the egg is used to measure the amount of simple syrup needed to thin the berries and float the egg within the mixture to where only a nickel size portion of the egg is visible.
The easy instructions for making mixed berry sorbet;
- Make a simple syrup by bringing sugar and water to a simmer over medium heat until the sugar dissolves.
- Allow the simple syrup to cool slightly.
- Meanwhile, wash the berries and assemble the other ingredients.
- Hull and slice the strawberries.
- Place them into a blender along with the blueberries, raspberries and ½ cup of the simple syrup.
- Blend until well pureed.
- Place an egg (in the shell) gently into the pureed mixture.
- If you see more than a nickel size portion of the egg, remove the egg, and add a touch more simple syrup.
- Try the egg-float test again until only a nickel portion of the egg shows.
- If needed squeeze fresh lemon juice into the puree until you’re happy with the taste.
- Pour the pureed mixture into a prepared ice cream maker and freeze according to the manufactures instructions.
- Once frozen, serve immediately, or spoon the sorbet into a container and freeze until ready to serve.
For additional frozen treats, please click on the following titles for;
**The following affiliate links are some suggested products I’ve chosen that will aid you in the making and serving of this recipe for Healthy Berry Sorbet if desired. Plus, I’ve added some additional items that are meant to give you a giggle because it’s fun to shop! 😉
Below is the printable recipe card for today’s Healthy Low Sugar Mixed Berry Sorbet.
If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!
Healthy Low Sugar Mixed Berry Sorbet
- 1 cup water
- 1 cup granulated sugar
- 1 pound strawberries hulled and sliced
- 1 pint blueberries
- ½ pint raspberries
- 1 lemon
- 1 egg
Tools and equipment
- Ice Cream Maker for freezing the sorbet
- Small saucepan for making the simple syrup
- wooden spoon for making the simple syrup
- tablespoon for removing egg from the puree
- bowl for the simple syrup, once cooled
- Large lidded container for storage
- Bring the water and sugar to a simmer over medium heat, stirring occasionally until the sugar dissolves. Cool.
- Add the berries into the blender and add ½ cup of the simple syrup. Blend until smooth.
- Gently add the egg into the pureed mixture.
- If needed, add a touch more simple syrup until you can only see a nickel size portion of the egg.
- *Note - This may take a few times. Make sure you don't add too much syrup at one time. Make sure to remove the egg each time before blending in more simple syrup.
- Taste, and if needed squeeze fresh lemon juice into the puree until you're happy with the taste.
- *Note - this is optional. You may not feel the lemon is necessary, and that's okay.
- Carefully pour the berry puree into a prepared ice cream maker and freeze according to the manufactures instructions.
- Once frozen, serve immediately or spoon the sorbet into a container and freeze until serving.
I sincerely hope you’ve enjoyed today’s recipe for frozen berry sorbet as much as I’ve enjoyed bringing it to you!
Should you have any questions regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!
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Until we eat again, I hope you have a delicious day!
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