Recipe of the Month

Sensational Sorbet!

Warmer temperatures are finally here in the North Country, letting us know that summertime is only a mere few weeks ahead! I don’t know about you, but during the summer, I crave light and cool food and drinks. One of my favorite things to make and eat is sorbet. This frozen dessert usually has only a few ingredients – namely, fruit, water (or juice!), and sometimes sugar or other sweeteners. As such, it contains less fat than ice cream, and is a light treat during hot months. A word of caution: sorbet is not at all low-calorie, so remember to enjoy this in moderation!

Although many sorbet recipes call for an ice cream machine, you do not need one to enjoy these cool treats, but instead can freeze the pureed mixtures in any freezer-safe container in your freezer. Just a note that since sorbet does not contain added fat, the frozen mixture will turn very hard if frozen for an extended period.

Here are a few sorbet variants that are delicious. Try them out, and let me know what you think!

Strawberry Basil Sorbet


1 lb. fresh strawberries rinsed, hulled, and sliced

3/4 cup granulated sugar

1/4 cup freshly chopped basil

1 teaspoon freshly squeezed lemon juice


1. Mix strawberries with sugar until well-coated. Cover and let stand for 1 hour, stirring occasionally.

2. Puree the strawberries and their liquid with the basil and lemon juice in a blender or food processor until smooth.

3. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions (or in a freezer-safe container until frozen).

*Recipe adapted from Two Peas and their Pod

Ridiculously Easy Pineapple Sorbet


1 20-ounce can pineapple chunks packed in juice


A few hours (or days) beforehand, open the can of pineapple and pour it, juice and all, into a freezer-safe container; a large, flat one works best. When it is frozen hard, remove it from the freezer and let it sit on the counter for 10 minutes. Use a table knife to break the block of pineapple into several large chunks; then put it into the food processor. (If your processor is small, you will have to do this in more than one batch.)

Process the pineapple, stopping often to push the chunks under the blades, until it is a smooth, creamy consistency. This will take a few minutes, and you may have to be patient as the friction of the blades heats the pineapple slightly, allowing it to blend smoothly. Serve immediately. If you have leftovers, return them to the freezer and re-process briefly before serving later.

*Recipe adapted from Fat Free Vegan

Fresh Cranberry Sorbet


1 package (12 ounces) cranberries*

2 ripe pears, peeled and cored

1/2 cup agave nectar (or other sweetener), or to taste

1/2 cup water (approximately)

Grated rind of one orange


Put all ingredients into the food processor and puree until smooth. Pour into a shallow pan or dish and place in the freezer. Let it freeze until solid. About 15 minutes before serving, take it out of the freezer and let it thaw for about 10 minutes. Put it back into the food processor and process until it becomes fluffy. If necessary, add a little cold water to aid in blending. Serve immediately.

*You can use frozen cranberries, but be prepared to process in small batches before adding the other ingredients.

*Recipe adapted from Fat Free Vegan


Marybeth Mitcham
Nutrition, Food Safety, and Healthy Living Educator
518-623-3291 or 668-4881

Last updated July 8, 2019