Sorbet (Non-Dairy)

Sorbet (Non-Dairy)

Sorbet is fruit at its finest. Each fruit is different in the fiber, water and sugar content but start with this for a great, well-balanced recipe. Note that even very sweet fruit at room temperature will lose some of its sweet flavor when frozen so the added sugar helps to balance this.


  • 1 1/3 Cup Fruit (300 Grams)
  • 3 Tablespoons Sugar (37 Grams)
  • 1 Tablespoon Lemon Juice (5 Grams)
  • 2 Tablespoons Water (30 Grams)


We recommend using a scale for this recipe—you can cut fresh fruit right into the blender container and weigh each ingredient instead of guessing on the volume. Using a scale, measure 300 grams of the fruit of your choice, add 37 grams (3 tablespoons) of sugar and 30 grams (2 tablespoons) of water and 5 grams of lemon juice (1 tablespoon). Mix everything in a blender until well combined. Strain any seeds or chunks if needed and then pour into your Tern to freeze.

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