3 Refreshing Vegan Sorbet Recipes + DIY Colorful Sorbet Bar Guide
Delicious limited-ingredient vegan sorbet recipes plus a DIY sorbet bar you’ll want at your next gathering.
Vegan sorbet? Count me in. These three simple sorbet recipes are vegan, low-calorie, and diabetic-friendly, and they’re made with just a few ingredients.
The best part: you don’t need an ice cream maker. A blender (or food processor) and a freezer are all you need. Ready to get started?
P.S. I also put together a colorful DIY sorbet bar idea that’s perfect for parties—keep reading to plan a refreshing setup for summer.
Is sorbet vegan?
Yes. Traditional sorbet is typically vegan because it’s made from fruit juice or purée and a sweetener—no dairy is involved. All three recipes below are vegan and diabetic-friendly, so they’re a great option for a wide range of dietary needs. They’re also low in calories and full of bright fruit flavor.
Is sorbet dairy-free?
Yes. Sorbet is dairy-free by definition when it’s made in the classic way. Note that sherbet is different: it often contains milk or cream, which makes sherbet not vegan.
What’s the difference between sorbet and sherbet?
Both sorbet and sherbet start with fruit (juice or purée) and a sweetener. Sherbet includes dairy—milk or cream—giving it a creamier texture. Sorbet skips the dairy, making it the vegan-friendly choice.
Now, the limited-ingredient sorbet recipes…
Grapefruit Vegan Sorbet
Ingredients
- 4 grapefruits
- 1 can of Grapefruit Citrus Zevia OR 12 ounces (1.5 cups) grapefruit purée
- 1½ tablespoons stevia
Instructions
1. Peel the grapefruits and remove the segments, discarding pith and membranes as you prefer. Place the grapefruit flesh in a blender.
2. Blend until smooth and set aside.
3. In a small saucepan, combine the Zevia (or other liquid sweetener) and stevia. Bring to a gentle boil, stirring constantly to dissolve the sweetener.
4. Pour the hot mixture into a medium bowl and let it cool to room temperature.
5. Once cooled, mix the grapefruit purée into the sweetened liquid, then transfer the mixture to a freezer-safe container and freeze until firm.
6. When ready to serve, scoop and enjoy. If it’s too hard to scoop, let sit a few minutes at room temperature or pulse in a blender until smooth.
Lemon Lime Vegan Sorbet
Ingredients
- 4 lemons
- 3 limes
- 1 can of Lemon Lime Twist Zevia OR 6 ounces lemon juice + 6 ounces lime juice
- 1½ tablespoons stevia
Instructions
1. Peel the lemons and limes and remove the flesh. Place the citrus segments in a blender and blend until combined.
2. In a small saucepan, combine the Zevia (or lemon and lime juices) with the stevia. Heat to a gentle boil, stirring until the sweetener dissolves.
3. Pour the hot mixture into a bowl and allow it to cool to room temperature.
4. Combine the cooled sweetened liquid with the blended lemon-lime purée, then pour into a freezer-proof container and freeze until firm.
5. Scoop and serve. If the sorbet is very solid, pulse it in a blender or let it soften for a few minutes before scooping.
Strawberry Vegan Sorbet
Ingredients
- 1 (16 oz) bag frozen strawberries
- 1 cup strawberry Zevia OR 12 ounces (1.5 cups) strawberry purée
- 1 tablespoon stevia
Instructions
This is the easiest of the three and a favorite.
1. Place the frozen strawberries, your chosen strawberry liquid or purée, and stevia into a blender or food processor. Blend until smooth.
2. Transfer the mixture to a freezer-safe container and freeze overnight or until firm.
3. When ready, scoop and serve. If very firm, let sit a few minutes or pulse in the blender to soften.
Quick Tips for Sorbet Success
– If the sorbet freezes too hard, return it to the blender and blend until smooth before serving.
– To release sorbet from a bowl or container more easily, briefly soak the outside in warm water or let the sorbet sit at room temperature for a few minutes.
Sorbet Floats
If you prefer something other than a cone or cup, try a sorbet float: a scoop of sorbet topped with a fizzy soda. My favorite combination is strawberry sorbet with cream soda.
Recipes by Anissa Saxton
Photography by Amelia Tatnall
Styling by Brittni Mehlhoff
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This post was made in partnership with Zevia. Thank you for supporting the brands that help keep Paper & Stitch running.