Tutti Frutti Sorbet

Why have just one fruit ,when you can have ALL the fruit in this Tutti Frutti Sorbet?



One thing I always have in my freezer is frozen fruit. Bags of it. We make smoothies with it, purées, add it to yogurts and granola bowls, the options are endless! But our favorite thing, hands down, is dessert, so that's where the leftover odds and ends in all those different bags of frozen fruit came together to party in this Tutti Frutti Sorbet!


There's no rule on which fruits to use. Here, I used pineapple, mango, raspberries, strawberries and blueberries. But whatever you have on hand will work. Simply thaw any combination of frozen fruit (or use fresh fruit if you have some that might be needing your attention), blend with simple syrup and add a teensy bit of vodka to help its texture. If you’re making this for adults only feel free to add more than a teensy bit of vodka!


You also don't necessarily need an ice cream machine. If you don't have one, there are alternative instructions at the bottom of the recipe.

Have fun with this and share to @gatherandbe if you make it! Xoxo Kirsty


Ingredients (serves 6)

  • 4 cups chopped fruit, fresh, frozen or a combination

  • 1/2 cup (95g) sugar

  • 1 cup (235ml) water

  • 1/2 tsp lemon juice, freshly squeezed

  • Pinch of salt

  • 1 tablespoon (15ml) vodka

If your fruit is frozen, let it thaw a bit to make it easier to blend whilst you make the simple syrup.


For the simple syrup, combine sugar and water in a saucepan. Bring to a soft boil, stirring to dissolve the sugar. Summer for 5 minutes, remove from the heat and allow to cool.


Blend the fruit with 1/2 cup of the simple syrup (save the rest in the fridge for cocktails!), lemon juice and a pinch of salt. When fully blended, add the vodka, blend to combine and transfer to the fridge. Chill for at least 2 hours, or overnight.


Tranfer to an ice cream maker and churn according to the manufacturer's instructions. Whilst it's churning, pop the container you're using for the sorbet in the freezer, to help it along. When the sorbet has finished churning, transfer it to the chilled container and freeze for at least 2 more hours before serving.


If you don't have an ice cream machine, you can transfer the mixture to a shallow dish and freeze it. Every 30-60 minutes, take a fork and stir it around the mixture to loosen it. The texture won't be as smooth, but the flavor will be delicious!



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