Easy 4-Ingredient Sorbet (Mango, Passionfruit, Coconut & Raspberry)
Sweet, delicious, refreshing & super easy to make. This 4-ingredient sorbet recipe is ideal for hot summer days!
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Servings: 4 servings
Ingredients
For the Sorbet Base
- 2 cups frozen mango chunks
- 1 cup frozen raspberries
- 1 cup frozen passionfruit chunks
- 1/2 cup frozen coconut milk cubes - see notes
Optional Toppings
- 2 teaspoons lemon zest
- 1 pinch sea salt flakes
Instructions
- Set up your juicer by inserting the sorbet attachment (if your juice or smoothie strainer is still in place, be sure to remove it first).
- Let your frozen fruit and coconut milk cubes thaw for just about 1-2 minutes (no longer than that as they might thaw too much.)
- Turn on your juicer and start adding the frozen cubes one by one. The sorbet will start coming out (where the juice pulp normally would) right away.
- Either serve and enjoy the sorbet immediately or transfer to an ice cream container and store in the freezer for later!
Equipment
Nama J2 Cold Press Juicer Use "BOV10" for 10% OFF
Nama Sorbet J2 Attachment Use "BOV10" for 10% OFF
Notes
- To freeze your own coconut milk, use unsweetened canned full fat coconut milk or cream and fill an ice cube tray (those making extra small cubes are ideal.) Place in the freezer for at least a few hours.
- To make this sorbet with a food processor instead of a juicer, let the frozen fruit and coconut milk cubes thaw for a bit longer (about 5 minutes), then add them all to your food processor at once and start blending (pulse first, then increase the speed little by little.) Blend until you get a smooth consistency. Then place the sorbet in the freezer to firm up a bit before serving.
Tried this recipe?Let us know how it was!