3 Healthy Sorbet Recipes (Lychee, Raspberry & Blueberry)

Lychee, raspberry and blueberry sorbets in dainty dessert cups.

5 from 9 votes

3 Healthy Sorbet Recipes (Lychee, Raspberry & Blueberry)

These no-churn 3 Healthy Sorbet Recipes are bursting with Lychee, Raspberry and Blueberry flavors for a fun patriotic red, white, and blue frozen fruit dessert.

Prep Time10

Total Time10

Course: Desserts

Cuisine: American

Diet: Diabetic, Gluten Free, Low Lactose

Servings:

Calories: 74kcal

Author: HWC Magazine

Equipment

food processor or high speed blender

Ingredients

Blueberry Sorbet

2 cup blueberries
frozen
4 teaspoons stevia or sugar alternative of choice (we used Truvia)
2 tablespoons water (just enough for the mixture to spin freely in food processor)

Framboise Sorbet

2 cup raspberries
frozen
4 teaspoons stevia or sugar alternative of choice (we used Truvia)
2 tablespoons water
(just enough for the mixture to spin freely in food processor)

Lychee Coconut Sorbet

½ pound lychee
(½ catty) fresh, peeled and pit removed or 12 oz canned lychee without pits.
2 tablespoons water or coconut water...just enough for the mixture to spin freely in food processor)
⅛ teaspoon osmanthus flower garnish - optional

US Customary - Metric

Instructions

Blueberry Sorbet

Place frozen blueberries in the food processor and pulse until the blueberries look like sand and the food processor will not longer spin. Add sugar or sugar substitute as desired and add water just a little bit at a time just until the mixture moves freely in the food processor. Every couple of minutes scrape down the sides of the food processor and finish pulsing until the mixture changes to a thick and creamy frozen delight. The blueberry mixture will turn a slightly paler colour when it is ready. Enjoy!

Framboise Sorbet

Place frozen raspberries in the food processor and pulse until the raspberries look like sand and the food processor will not longer spin. Add sugar or sugar substitute as desired and add water and pulse again. Add water just a little bit at a time just until the mixture moves freely in the food processor. Every couple of minutes scrape down the sides of the food processor and finish pulsing until the mixture changes to a thick and creamy frozen delight. The raspberry mixture will turn a creamy vibrant hot pink color when it is ready. Enjoy!

Lychee Sorbet

Fresh lychees - peel and remove pit and place on a lined baking sheet for four in the freezer to freeze. You can then transfer your lychees to a freezer bag or sealable container until you are ready to use.
Canned lychees - place the lychees and juice in a sealable baggie or container in the freezer for at least 4 hours or overnight. You will need a large clever to chop up coarsely before putting in food processor if freezing canned lychee with the juice.
Frozen lychees - just remove from package and place in the food processor. Pulse until the lychee look like sand and the food processor will not longer spin. We did not add sugar as we like our desserts only lightly sweet. However, if you like your sorbet sweeter then add sugar or sugar substitute as desired. Add water, or coconut water, just a little bit at a time until the mixture moves freely in the food processor. Every couple of minutes, scrape down the sides of the food processor and finish pulsing until the mixture changes to a thick and creamy frozen delight. The lychee mixture will turn a slightly paler color when it is ready. Garnish for a few guihua (sweet osthamus flowers) Enjoy!
You can enjoy right away as a soft serve sorbet. However, you can also make ahead and freeze for 2 hours to make the sorbet more firm. We like our sorbets more of a creamy texture like a soft serve.
Left over healthy sorbets, can be stored in a sealed container in the freezer for up to 1 month.

Video

Notes

Nutrition information is based on a blueberry Sorbet.

You can use any frozen fruit desired to make your sorbet. The most important thing to note is that you need to first allow the fruit to pulse in the food processor until it turns into little sand granules. Then, add just a little water or liquid of choice at a time just just until the food processor can spin. Periodically scrape down the sides of your food processor.

Add water about 1 tablespoon for each cup of fruit or just enough for the fruit to move in the food processor and sugar or sugar alternative of choice. (Pro Tip: You can also keep this recipe refined sugar free by using honey or maple syrup.)

The amount of sweetener you need to add really depends on how sweet your fruit is. For example, pineapple, lychees, and mangoes are super sweet and do not need any additional sweeteners. However, most find raspberries a little tart and prefer a little sweetener.

We don’t like our desserts overly sweet so you may need to add more sweetener to suit your personal tastes. As we were making the raspberry and blueberry sorbet recipe diabetic friendly, we used just a sprinkle of Stevia (Truvia).

How to a smoother, less icy fruit sorbet?

Unfortunately, the only answer to this is more sugar in the form of simple syrup or corn syrup. Sugar lowers the freezing point of water which will make it firm but scoopable.

However, to keep this recipe healthy, we suggest that you do not add extra sugar to the recipe but instead enjoy it as a soft serve right away. If your frozen sorbet is frozen solid, soften it at room temperature for a few minutes before scooping into bowls. Another option is to place the sorbet container in about an inch of warm water for just a couple of minutes just to get it moving. As a last option, you can place the frozen sorbet back into the food processor to get it smooth and creamy before serving.

Nutrition