SORBET – MIXED BERRY SORBET with Coconut syrup- and NO icecream maker

Summer Vacation is here, and aren’t I glad I am a stay at home mum. Waking up after everyone(when I’m lucky, that is) and coming down to a noisy kitchen with dishes all over, refrigerator left open and all for what, to toast up some waffles.  But, I am not about to complain about the petty little things which would have bothered me a while ago. I know my priorities now.. 🙂  Today, I feel good to see the boys manage their breakfast without their mom.

Sat in the same spot on my sofa, ate my cereal, and pretending to still recover, it wasn’t that hard to coax my preteen to make some quick lunch for the three of us.  The eager kid is ready to cook anything when mom’s not over his shoulder nagging about how slow he is moving or how messy he is in the kitchen.

Made a smoothie for the little one’s coach yesterday and it was so thick, it would’ve been perfect as a sorbet. Inspired by the thick quick smoothie with the magic ingredient, Torani Coconut syrup, our  sorbet experiment starts with out an ice cream maker. 

 I know, how the process goes, the mixing of ingredients can be easy, but scraping and breaking the ice crystals every 30 minutes might not be a lot of work, but it is boring work. Please don’t judge, but still not  in a mood of walking to my refrigerator every hour, my hyper little cook decided he’s gonna take full responsibility for the sorbet.  Let’s see how that goes.  Two hours down, and he has done good.  The third needed some reminding….and he finished his frozen sorbet after five hours, 10 mixes and a lot of forks..:) 

I don’t have an ice cream maker, but if you have one, it would turn out much creamier than mine, but I enjoyed the fruits of my baby’s labor..and it tasted good.



Frozen Berries(thaw them a bit) or Fresh Berries(even better)
(rasberries, strawberries, blueberries, blackberries)          –  2 cups
TORANI Sugar Free coconut syrup                                     –  3/4 cup
lemon juice                                                                   – 1/4 tsp
Agave nectar                                                                 – 2 tbsp


1. In a blender or food processor add the Berries, and give it a whirl.
2. Add the coconut syrup, Agave nectar and lemon juice and grind it fine.
3.  You can either strain the seeds out using a colander or leave the seeds( I liked the crunch of the seeds).
4.  At this point if you have an icecream maker follow the instructions and you are set.
5.  If you are planning with icecream maker, pour the berry mixture in a glass, freezer safe bowl, cover and freeze for 1 hour.
6.  Take it out and mix it very well, using a fork to break the crystals.  Alternatively, you could process it too.
7.  Every 30 minutes, take it out, break the crystals, mix well and freeze it back.
8.  After 4-5 mixes, your BERRY SORBET will be ready to serve.

ENJOY on a warm summery afternoon!!!

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