Homemade Sorbet Ice Cream in a Blender
Bright, rich, and refreshing—the best for hot days! Homemade sorbet ice cream in a blender is very easy to make using any berries or fruits. It consists of only three ingredients, making it completely natural.
Updated : 13 June, 2025
Easy
More than 1 hour.
Ingredients
750 grams
Berries
200 grams
Sugar
360 milliliters
Water
1
Eggs
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. You can use any berries or fruits—currants, cherries, raspberries, strawberries, blueberries, watermelon, melon, apricots, etc. I used black currants. Fresh or frozen berries will work, but frozen ones should be thawed first. You can also make a mix of different berries and fruits. You will need a fresh egg, but it will not be part of the final sorbet.
Step 2
You will need sugar syrup for the sorbet. It’s best to prepare it in advance so it has time to cool completely. Take sugar and pour 200 ml (about 7 fl oz) of cold water over it. Place the saucepan on the stove and heat until it boils. Let the syrup simmer for a couple of minutes until the sugar is fully dissolved. Remove from heat and let it cool completely.
Step 3
Wash the berries (or fruits). Remove any seeds if present. Cut large fruits into smaller pieces. Place them in a bowl and add 160 ml (about 5.5 fl oz) of cold water. Blend everything into a puree using an immersion blender.
Step 4
If you used berries with small seeds (currants, raspberries, strawberries), strain the puree through a fine sieve. Don’t throw away the pulp—you can use it to make a delicious compote.
Step 5
Add 250 ml (about 8.5 fl oz) of cold sugar syrup to the berry puree and mix until smooth. Set the remaining syrup aside for later.
Step 6
Take a tall jug or a large glass. Pour in the berry mixture. Take a raw chicken egg, pour boiling water over it to disinfect the shell, and place it in the glass with the puree. The egg will sink and, depending on the thickness, either rest at the bottom or float in the middle.
Step 7
Gradually pour in the remaining syrup while watching the egg. It will start to rise to the top. Keep adding small amounts of syrup until the egg surfaces with an area about the size of a coin. This indicates the correct syrup concentration. Based on experience, don’t rush—the egg will rise after a while, not immediately.
Step 8
Remove the egg from the glass, rinse it, and use it as usual—it is completely safe to eat. Pour the berry mixture into a freezer-safe container, close it with a lid, and place it in the freezer.
Step 9
After an hour, take out the container and stir the mixture—this will prevent ice crystals from forming. Repeat this process every 30 minutes—take out the container, stir, and return it to the freezer. At first, the sorbet will be liquid, but it will gradually freeze. I stirred it 4-5 times, then left it to freeze completely overnight.
Step 10
Serve the sorbet—it scoops easily with an ice cream spoon. Enjoy your meal!