Last Updated on June 1, 2020

We’re getting in the summer groove this week and cooling it down in the kitchen with a red, white and blue combination of fruit sorbets.  The flavors up in the freezer this week includes strawberry, blueberry and lemon.  

I love all three flavors, but our ultimate favorite is the lemon!  Ultimately it’s all about the tastiness, but I can’t help but to equally love a ‘quick and easy’ combination as part of the mix.

My Quick and Easy Lemon Sorbet by Jodie Fitz

1 cup water

1/8 cup fresh squeezed lemon juice (approximately 1/2 lemon)

2 tablespoons honey

1/2 teaspoon vanilla extract

Mix the water, lemon juice, honey and vanilla together in a blender.  Blend the ingredients together mixing them thoroughly.  Pour the lemon juice into an ice cube tray and freeze.  When you are ready to serve the lemon sorbet, simply take it out of the freezer, place approximately 10 of the lemon ice cubes into a mini food processor (or regular food processor) and blend it until it’s an icy mix.  Add one tablespoon of water at a time to the icy mixture, blending in the food processor in between until it forms a pasty consistency and can be scooped to serve.

My Quick and Easy Blueberry Sorbet by Jodie Fitz

1 cup fresh frozen blueberries

2 tablespoons honey

1/2 teaspoon vanilla extract

Water

Add the frozen blueberries, honey and vanilla extract together in a mini food processor (or regular food processor) and blend it until it’s an icy mix.  Add one tablespoon of water at a time to the icy mixture, blending in the food processor in between until it forms a pasty consistency and can be scooped to serve.  Approximately 4 tablespoons of water will be used for this recipe.

My Quick and Easy Strawberry Sorbet by Jodie Fitz

1 cup fresh frozen strawberries

2 – 3 tablespoons honey

1/2 teaspoon vanilla extract

Water

Add the frozen strawberries, honey and vanilla extract together in a mini food processor (or regular food processor) and blend it until it’s an icy mix.  Add one tablespoon of water at a time to the icy mixture, blending in the food processor in between until it forms a pasty consistency and can be scooped to serve.  Approximately 3 tablespoons of water will be used for this recipe.

Notes:  I use a mini scoop in serving and each combination yields 5 – 6 mini scoops.

Disclosure: I am pleased to be working with MVP Health Care and the MVP Generation Go Program, which has sponsored this post. My participation is voluntary and my opinion is always my own, as is any advice offered.

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