12 Summery Sorbets You Can Churn Up Yourself

Caroline Olney | May 26, 2016 Food & Party

Around here, we have a deep-seated love for all things desserts. But to be totally honest, for a long time, sorbets never really spoke to us the same way a thick and creamy chocolate cone did. But now we've reformed, and we have these homemade sorbet recipes to thank -- like, who in their right mind would choose a boring chocolate cone when white peach and rose sorbet is on the table?? Not us, not anymore.

Most (but not all!) of these recipes call for an ice cream maker, but if you don't have one or are temporarily parted from yours, your sorbet still has a chance. When you get to the churning stage, freeze your sorbet for 30-60 minutes, then take it out and give it a good mix for a minute. Pop it back in the freezer and repeat this process until you have the right consistency. Not so bad, right?

Onto the recipes: Here are the 12 sorbets that changed our lives for good. We'll leave the dairy behind and stick with our fresh and fun flavors, thanks.


Image via theartfuldesperado.com

  • Raspberry Coconut Mango


    So if we're getting technical, Minimalist Baker's Raspberry Coconut Mango Sorbet could actually be considered a sherbet because it relies on coconut milk for some of creaminess and tropical flavor, and sorbets are supposed to be dairy-free. We're cool with letting that slide, though, because coconut milk isn't technically dairy and we're suckers for creamy. With the coconut AND the mango, this baby's got it.

  • Pineapple Mango


    Pineapples and mangoes are two fruits that let us believe we're kicking it on a tropical island for a while, so naturally, they make any summery dessert 2,000 times better. But this Pineapple Mango Sorbet from Two Peas & Their Pod doesn't let the flavor do all the work -- the denseness of the mango gives it the creamy texture we often find ourselves missing from sorbets.

  • 4-Ingredient Watermelon


    Image via cincyshopper.com

    While we WANT to love all watermelon sorbet equally, we really don't. Cincy Shopper's 4-Ingredient Watermelon Sorbet is our fave for two reason -- first, because it only has four ingredients. Literally. Four. Second, because it doesn't require an ice cream maker, making it an easy choice for when we're away from home.

  • Granadilla (Passion Fruit)


    Image via drizzleanddip.com

    There's not much that can rival that gorgeous, saturated yellow of a fresh passion fruit -- except, maybe, Drizzle & Dip's flawless Granadilla (Passion Fruit) Sorbet. She adds beaten egg whites to give her sorbet a lightness in texture that matches the light and summery flavors and ultimately makes this dessert 100 percent irresistible.

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  • Muscavado Blueberry Plum


    Image via simplepbites.net

    Are we allowed to say that we think this Muscavado Blueberry Plum Sorbet is kind of sexy? That's weird, right? Whatever. The blueberries give it that deep, sexy purple color, and Simple Bites adds just a splash of vodka to give it that mushy softness -- softness that'll stick around even after days in the freezer, we might add.

  • Rosemary Pear


    We usually save rosemary for the savory stuff, but A Squirrel In the Kitchen's Rosemary Pear Sorbet is convincing us we've been doing it wrong this whole time. The sweetness in her dessert comes from honey instead of cane sugar, which means it's a safe choice for the paleo people in our midst.

  • Grapefruit Guava & Rum


    The Artful Desperado had trouble finding an actual guava, but because he's the true hero of summertime and sorbets, he didn't let that stop him from bringing us the Grapefruit Guava & Rum Sorbet of our dreams. He subbed a whole guava for guava nectar, and that gave it the right amount of sweetness to play well with the tart grapefruit.

  • Green Smoothie


    Image via somuchlove.com

    For like, one full second we were convinced So Much Love's Green Smoothie Sorbet was the weirdest thing we'd ever seen. But then we realized it's actually genius -- it's basically ice cream that's packed with the same protein and nutrients in spinach, Greek yogurt, pineapple juice, bananas, etc., etc. Eat it for breakfast or for dessert -- we don't care, as long as you eat it.

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  • White Peach and Rose


    Image via heatherchristo.com

    You can bet we'll obsess over anything that's garnished with rose petals, so Heather Christo's White Peach and Rose Sorbet is right up our alley. The rose color and flavor are both really subtle, but they're juuuust enough to play off the peach perfectly.

  • Champagne


    Image via simplyrecipes.com

    Simply Recipes says the secret to her Champagne Sorbet is to boil off some of the alcohol in the champagne to get a nice, condensed champagne flavor and to make it freeze-able. Some of the alcohol stays so it's still a bit boozy, but we're honestly more interested in the decadent champagne flavor anyway.

  • Oregon Pinot Noir and Raspberry


    Hummingbird High's Oregon Pinot Noir and Raspberry Sorbet pairs a dry pinot noir with the sweetness of a whole lot of raspberries, and the result is a big glass of pinot noir, summerfied. The chilling and freezing process is stretched out over a long period of time in order to get the wine to sorbet consistency, but is that gorgeous magenta color not worth it in the end??

  • Chocolate Avocado


    Since sorbets can't technically use any dairy, Destination Delish had to get creative to get the richness she wanted. Avocado has the density and creaminess we're looking for, and if you can get over the avocados-for-dessert thing, then her Chocolate Avocado Sorbet will be the creamiest, most chocolatey not-ice cream you've ever had.

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