Quick frozen fruit sorbet
Ready in 10 minutes from frozen strawberries and mango in a high-speed blender — no ice cream maker, no waiting.
The fastest sorbet of all: the fruit is already frozen, so the blender only has to crush it and combine it with the syrup. Invert sugar syrup dissolves even in an icy mix, whereas ordinary sugar would stay as crystals. The result is ready to eat straight away — as soft as soft-serve.
Type: Sorbet · Servings: 4 · Difficulty: Easy
Equipment
Ingredients
- 300 g strawberries (frozen)
- 200 g mango (flesh) (frozen, diced)
- 110 g invert sugar syrup (80 % solids) (or agave syrup)
- 50 g granulated sugar (sucrose) (ideally icing sugar)
- 20 g lime juice (fresh)
- 30 g water
Making the mix
- Take the fruit out of the freezer 5 minutes before blending so the surface warms slightly and the blender blades can crush it more easily.
- Mix the invert sugar syrup, icing sugar, lime juice and water in a small bowl.
Method — High-speed blender
- Pour the sweet syrup into the blender first, then add the frozen fruit.
- Blend in short pulses on high power. If your blender has a tamper, use it to push the fruit towards the blades.
- If the blades spin freely, add a spoonful of water and stir with a spatula (with the blender switched off).
- Blend until the sorbet is smooth and thick (1–2 minutes). Serve straight away, or let it firm up in the freezer for 30 minutes.
You need a high-speed blender (at least 1000 W) or a food processor with an S-blade. A weaker blender will stall — add liquid a spoonful at a time and blend in batches.
Total time: 10 min
Stages
- Preparation
- 5 min
- Processing in the machine
- 5 min
- Total time
- 10 min
Plan: what to do and when
The whole recipe takes 10 min, of which 10 min is hands-on — the rest is waiting you can spend elsewhere.
The making itself fits into a single day — start at least 10 min before serving.
- Prepare the mix (weigh and stir the ingredients) — 5 min
- Process in the machine — 5 min
Serving and storage
Serve straight after blending, when it is at its smoothest. It works for breakfast with granola or as a quick dessert for children.
Best eaten fresh. Leftovers set rock hard in the freezer — let them soften for 15 minutes before serving and blend briefly again.
Tips
- Combine fruit to taste — raspberries, blueberries, banana, pineapple. Banana adds creaminess and sweetness, so use less sugar.
- If you freeze the fruit yourself, spread it out on a tray in a single layer — the pieces won’t stick together into a block.
- You can replace the invert sugar syrup with honey (not for children under 1 year) or agave syrup — the sweetness will be slightly different, so taste.
Why it works
Frozen fruit is very cold (−18 °C), so the mix holds its shape as soon as it is blended. Invert sugar is a mixture of glucose and fructose — it is liquid, dissolves even when frozen and lowers the freezing point almost twice as much as granulated sugar. That is why the sorbet stays smooth even when served straight from the blender.
Related recipes
Strawberry sorbet
A no-cook summer classic made from fresh strawberries — it tastes like strawberries straight from the garden.
Mango sorbet with lime
Thick, creamy and fragrant — mango has so much flesh that the sorbet is almost like ice cream.
Articles that mention this recipe
PAC and POD: why ice cream is soft and how sweet it tastes
The anti-freezing power and sweetness of sugars compared with sucrose. How to soften ice cream with dextrose, invert sugar, alcohol or salt, and where the limits are.
How to choose an ice cream maker
Compressor, freezer bowl, Ninja CREAMi, blender, salt and ice or no machine at all — prices as of 9/2026, batch times, freezer space and how much you will really make.
How we calculate the composition · What PAC and POD mean · Balance this mix in the calculator