Mixed Berry Sorbet - Make With Mara

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This easy mixed Berry Sorbet is perfect year round! It's refreshing and made from just 4 ingredients - berries, water, sugar and a bit of vodka.

A hand holding a sugar cone with a scoop of mixed berry sorbet on top with a white marble chevron background.

This mixed Berry Sorbet is a perfect dessert for hot summer days! Not only is it delicious and refreshing and packed with antioxidants. It's easy to make from the comfort of your home. We use frozen berries for peak flavor all year round.

If you're looking for more fruity desserts, check out my Blackberry Popsicles, Strawberry Crunch Cupcakes, Black Forest Cake and Roasted and Smoked Peach Sorbet.

4 scoops of mixed berry sorbet in a glass ice cream bowl. The bowl sits on a wood circle round with fresh berries and a wood antique ice cream scoop. In the background is a small white colander with mixed fresh berries.

Why You'll Love this Recipe

Only a few ingredients - frozen fruit, sugar, water and vodka. There's no added ingredients and no dairy included.

Refreshing and delicious! - The frozen fruit makes this a tasty treat for all year long with a cool and smooth texture.

Ingredient Notes

Berry Sorbet Ingredients in a wood plank background. Each ingredient is labeled with a white rectangle with black text in all caps.

Vodka - I just use a small amount of vodka. Because alcohol doesn't freeze, it ensures our sorbet doesn't completely freeze solid so it'll be easier to scoop later.

Frozen Berries - I use frozen strawberries, blueberries, blackberries and raspberries. I prefer using frozen in this recipes because the berries are frozen at peak season so they are much more flavorful and you can take the guess work out of using peak fresh berries.

Water - heated with sugar to create our simple syrup

Granulated Sugar - while berries are definitely sweet on their own, a simple syrup made with the sugar and water really is needed in this sorbet recipe.

Step-by-Step Instructions

A high powered blender body with frozen berries with the lid removed. The blender sits on the wood plank background. In the upper left corner is a dark red square with a white '1' in the center.

In a high powered blender or food processor, add your frozen berries. Set aside for berries to defrost at room temperature.

A small sauce pan with simple syrup on the burner. In the upper left corner is a dark red square with a white '2' in the center.

In a medium saucepan, add water and sugar. Heat over high heat and stir or whisk occasionally until sugar is completely dissolved. Set aside and allow to cool (45 minutes - 1 hour.

A blender body with mixed berry sorbet mix with the lid removed. The blender sits on the wood plank background. In the upper left corner is a dark red square with a white '3' in the center.

Add cooled simple syrup to the blender. Blend until completely smooth. (30 seconds at low speed, 30 seconds at medium speed and 1 -2 minutes at high speed)

A large mixing bowl with mixed berry sorbet mix and a metal whisk. Off to the side is a glass measuring cup with a fine mesh strainer with seeds. Everything sits on a wood plank background. In the upper left corner is a dark red square with a white '4' in the center.

Strain liquid using a fine mesh strainer (to remove the seeds) into a large bowl. Use the back of a spoon to help liquid pass through. Add vodka to the mixture and whisk until combined.

Mixed berry sorbet in a white ice cream maker on a wood plank background. In the upper left corner is a dark red square with a white '5' in the center.

Follow the instructions included with your ice cream maker and churn sorbet.

Scoops of mixed berry sorbet in a metal container with a white background. In the upper left corner is a dark red square with a white '6' in the center.

Pour sorbet into your ice cream container and freeze for 6-8 hours to overnight. Before serving, let it sit out at room temperature for about 5 minutes, scoop and enjoy!

Expert Tips

A little bit of alcohol goes a long way! - Because alcohol doesn't freeze, just adding a tablespoon (or two) to our sorbet base means our sorbet doesn't freeze solid and makes it perfect for scooping.

Use for a boozy brunch cocktail - Scoop the sorbet into champagne flutes or coups and top it with Prosecco or champagne for a special brunch treat!

2 scoops of mixed berry sorbet in a glass ice cream bowl. More bowls of sorbet sit in the background along with scattered fresh berries and a mauve gauze sits in front of the ice cream. Everything sits on a white marble table with a white background.

Recipe FAQ

Can I use fresh berries instead? Why do you use frozen berries in this recipe?

I recommend frozen berries because they are frozen at peak season. But, you can use fresh berries instead, you will want to refrigerate the sorbet base in the fridge overnight before churning it.

What's the difference between ice cream, sorbet, gelato and sherbet?

Ice cream is made from a custard made of milk, cream, sweetener, and egg yolks.

Sorbet is made from fruit puree or juice with some type of sweetener.

Gelato is a frozen Italian dessert made from milk, cream and sweetener.

Sherbet is made from fruit puree or juice, sweetener and a bit of milk.

If you want to read more about the differences check out this article.

Storage

After churning sorbet, store your sorbet in an airtight container in the back of the freezer.

Press parchment paper on top of the sorbet and that will help with any freezer burn.

Enjoy sorbet for 1 week to 1 month.

If you plan on making a LOT of homemade ice cream, sorbet and sherbet maybe invest in a reusable ice cream container (like this one).

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinteres t, Facebook or Instagram.

Berry Sorbet

Mara

This Berry Sorbet is a refreshing, delicious treat that gives you the sweetness of summer berries all year round!

5 from 1 vote

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Prep Time 1 30

Cook Time 3

Freezing Time 8

Total Time 9 33

Course Dessert

Cuisine American

Servings 4 cups

Calories 268 kcal

Ingredients

▢ ¾ pound frozen strawberries
▢ ¾ pound frozen mixed berries (blueberries, raspberries, blackberries)
▢ 1.125 cups water (1 cup + 2 tablespoons)
▢ .9375 cup granulated sugar (¾ cup + 3 tablespoons)
▢ 2 tablespoons vodka optional

Instructions

In a high powered blender or food processor, add your frozen berries. Set aside for berries to defrost at room temperature.
In a medium saucepan, add water and sugar. Heat over high heat and stir or whisk occasionally until sugar is completely dissolved. Set aside and allow to cool (45 minutes - 1 hour.
Add cooled simple syrup to the blender. Blend until completely smooth. (30 seconds at low speed, 30 seconds at medium speed and 1 -2 minutes at high speed)
Strain liquid using a fine mesh strainer (to remove the seeds) into a large bowl. Use the back of a spoon to help liquid pass through. Add vodka to the mixture and whisk until combined.
Follow the instructions included with your ice cream maker and churn sorbet.
Pour sorbet into your ice cream container and freeze for 6-8 hours to overnight. Before serving, let it sit out at room temperature for about 5 minutes, scoop and enjoy!

Notes

Use for a boozy brunch cocktail - Scoop the sorbet into champagne flutes or coups and top it with Prosecco or champagne for a special brunch treat!

Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition

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