Mason Jar Sorbet

Super easy single serving of homemade sorbets, use any fruit you like and store it in a mason jar. 

 

mason jar sorbet

 

So, so many of you have loved my mason jar ice cream recipe. The idea behind it is simple: a solid no churn ice cream base that becomes infinitely customizable in terms of flavor and add-ins. 

 

And while I suggested some dairy-free options for that recipe, those who were allergic to or didn’t like almond cream or coconut milk were left out. We needed to make y’all some sorbets! Luckily to make these, I already had a good starting point

 

Now, I know I’m going to get someone asking how to make this sugar free, to those requests I suggest finding a simple syrup recipe that is sugar-free or keto friendly. 

 

P.S. My kids’ favorite is the mango – it’s so creamy and delicious!

 

Mason Jar Sorbet Ingredients 

 

Sugar: Granulated. As much as I love the taste of brown it won’t really work with most fruits (except maybe the berries?), so let’s keep it simple. 

 

Lemon: This is a flavor enhancer, brings brightness to the sorbet. If you don’t want to use it, substitute with water to make a very simple syrup. The only fruit sorbet that I made that maybe was on the too tart side was raspberry, because those berries are by nature already tart. In every other fruit I tried (mango, strawberry, blueberry, pineapple) the lemon was perfect. 

 

Water: Use water you’d drink. 

 

Fruit: The only real caveat here is that it should be frozen, otherwise the options are many: strawberries, raspberries, blueberries, mango, pineapple, peach. 

Things I haven’t tried and am skeptical of: orange, apple, banana would taste odd with the lemon and it already has enough sugar so I’d just make this instead

And of course, you can do a mix of fruit as well: any of the above mixed, especially with mango is going to be wonderful because of mango’s inherent creaminess. 

 

 

mason jar sorbet

How to make Mason Jar Sorbet 

Well this is really very simple: 

  1. Make a simple syrup by cooking together liquid and sugar. Let it cool. 
  2. Blend it with the frozen fruit. Freeze. 
  3. Ta da! 

 

 

 

Mason Jar Sorbet Recipe

mason jar sorbet

Mason Jar Sorbet

Super easy single serving of homemade sorbets, use any fruit you like!
5 from 1 vote
Prep Time 11 mins
Chill Time 4 hrs
Servings 5

Equipment

  • mini blender or food processor

Ingredients
  

Lemon Simple Syrup (enough for 5 mason jar sorbets):

  • ½ cup filtered water
  • 1 cup granulated sugar
  • ½ cup freshly squeezed lemon juice

Per each jar you’ll use:

  • 250 g frozen fruit about 2 cups (Suggested frozen fruit options: raspberry, mango, pineapple, blueberry, strawberry.)
  • ¼ cup simple syrup

Instructions
 

  • In a small pot add the water, sugar and freshly squeezed lemon juice. Cook on medium low until sugar dissolves and then for another minute or two. Remove from heat and let cool slightly.
  • Add 250g frozen fruit and ¼ cup of the simple syrup to a personal size blender (it’s hard to do a small batch in a full sized blender) and blend until smooth, mix should be thick. Pour into mason jar and freeze for at least 4 hours.

Notes

Straight sided, wide mouth mason jars are freezer safe when not overfilled. They should not be placed in the freezer with hot liquid. See more here.
Tried this recipe?Let us know how it was!

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1 thought on “Mason Jar Sorbet”

  • 5 stars
    I almost wish I didn’t know how easy it is to make this delicious sorbet! It’s so simple and sooo tasty. My kids absolutely loved it, as did I. We will be making this recipe again and again!

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