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
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.