FRUIT SORBET 2 INGREDIENTS

Fruit sorbet is excellent refreshing snack and this one is made only with 2 ingredients. Use your favourite frozen fruit package add sweet condensed milk, blend and enjoy!

With only two ingredients, ther is alomst no preparation required. you simply blend frozen beries with sweetened condensed milk, and the refreshing snack is ready in minutes. No cooking, no specia techniques, and no ice-cream machine are needed.

Frozen berries like strawberries, raspberries, blueberries or blackberries alrady have concentrated flavor because freezing preserves their peak ripeness. When blended, the create refreshing fruit taste and have natural vibrant colours.

Even tough it’s technicalle sorbet-style dessert, condensed milk adds smoothness and texture. The results feels closer to a creamy frozen mousse or soft ice cream rather than an icy sorbet.

You can easily change the flavor by switching the berries or even combining them. Adding a splash of citrus juice, vanilla or fresh herbs like mint can create compeltely new variation.

And cleanup is a breeze. Using just a food processor and two ingredeints, makes this dessert low-effort with almost no clenaup.

Ingredients

Frozen berries – common berries are strawberries, raspberries blueberries or blackberries. They provide deep flavour and vibrant colours.

Sweetened condensed milk – provides necessary sugar to sweeten the tart berries. Sugar also plays crucial role in frozen dessert by lowering the freezing point, which will keep the mixture softer and easier to scoop. You can use also coconut sweetended condensed milk for vegan version of this fruit sorbet.

How to make fruit sorbet

Expert tips

Use fully frozen fruit – always start with solid frozen berries. Propelry frozen fruit creates sorbet texture immediately. If the berries would be partially thawed, the mixture can become soupy instaed of cramy.

TIP – If your fruit has been sitting out, place it back in hte freezer for 15-20 minutes before blending.

Add condensed milk gradually – use sweet condensed milk slowly instead of all at once. You can control sweetness and different berries vary in tartness.

TIP – Blend first the berries, then ad condensed milk in 2 additionas until the texture becomes smooth and creamy.

Storage

Short term storage – Transfer the sorbet to an airtight freezer-safe container andplace it in the freezer. Best to eat within 3-5 das. Because the dessert contains sweetened condensed milk, the sugar helps keep it softer than traditional sorbet, but over time it will still firm up.

TIP – Press a piece of parchmnet paper or plastic wrap directly on the surface before closing the lid. This prevents ice crystals from forming.

Long term freezing – You can store the sorbet in the freezer for up to 2 weeks without major flavor by using this method: Use shallow container rather then deep one. Freee sorbet qickly (place it in the coldest part of the freezer). Keep the lid tightly sealed to avoid absorbing feezer odors.

Avoid these common mistakes with fruit sorbet

• Repeating thawing and freezing – created large ice crystals.
• Loose containers – sorbets absorbs freezer smells.
• Very long storage (over 3-4 weeks) – flavor and color fade.

Serving suggestions

For pretty serving, you can use a fresh coconut shell to serve the sorbet. It makes it looks so pretty and also great to eat the coconut flesh at the end.

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