Triple Berry Fruit Sorbet Recipe

I made a Mixed Berry Sorbet with Greek yogurt and fresh orange juice that’s bright, barely sweet, and impossible to ignore, so keep scrolling.

I’m obsessed with this Triple Berry Fruit Sorbet because it tastes like pure summer smashed into a spoon. I love the bright, slightly tart punch from fresh blueberries, rinsed and stems removed, and the orange juice, fresh squeezed and strained if pulpy, cuts the sweetness without being boring.

It’s icy but creamy, the kind of Mixed Berry Sorbet that makes you come back for a second bowl. And it feels like a Berry Desserts Easy Healthy treat, something you can enjoy without the sugar hangover.

Cold, sharp, and ridiculously satisfying. No fake flavors, just fruit, bite, and unapologetic joy always.

Ingredients

• Blueberries — sweet pop and gorgeous color, makes the sorbet feel fresh and bright.
• Raspberries — tart little bursts, they cut sweetness and add that juicy zing.
• Blackberries — deep, jammy notes and texture, makes every spoonful a bit richer.
• Greek yogurt — creamy body and a touch of tang, plus a little protein boost.
• Orange juice — bright citrus lift, it keeps things sunny and not too cloying.
• Lemon juice — sharp brightness that wakes up the berries, quick and punchy.
• Honey or sugar — balances tartness, use less if your berries are sweet.
• Sea salt — tiny pinch brings out fruit flavors, you’ll notice it works wonders.
• Vanilla extract — warm, cozy background note, subtle but really nice.
• Ice or chilled water — thins and chills for smooth blending, handy when needed.

Ingredient Quantities

• 1 cup fresh blueberries, rinsed and stems removed
• 1 cup fresh raspberries, rinsed
• 1 cup fresh blackberries, rinsed
• 1/2 cup plain Greek yogurt (full fat or low fat, your call)
• 1/3 cup fresh squeezed orange juice, strained if pulpy
• 1 tablespoon fresh lemon juice
• 2 tablespoons honey or 3 tablespoons granulated sugar (adjust to taste)
• 1/4 teaspoon fine sea salt
• 1 teaspoon pure vanilla extract (optional but nice)
• Ice or chilled water as needed for blending, about 1/4 cup

How to Make this

1. Put the blueberries, raspberries and blackberries in a blender or food processor and pulse until mostly smooth but still a little bit chunky, you want texture but not big lumps.

2. Add the Greek yogurt, orange juice, lemon juice, honey or sugar, sea salt and vanilla to the berries. Add about 1/4 cup ice or chilled water if the blender is struggling or the mixture is too thick.

3. Blend everything on high until smooth and creamy. Taste and adjust sweetness or lemon if needed, berries vary so you might want a bit more honey or sugar.

4. For the silkiest sorbet press the puree through a fine mesh sieve into a bowl to remove seeds and big bits. Use the back of a spoon to push it through. Skip this step if you like seeds and want extra fiber.

5. Chill the strained puree in the fridge for at least 30 minutes to an hour. Colder mix freezes more evenly and makes a smoother sorbet.

6. If you have an ice cream maker follow the manufacturer directions: freeze the bowl if needed, then churn the cold mixture until it’s thick and sorbet-like, usually 20 to 30 minutes.

7. No ice cream maker option: pour the cold puree into a shallow metal or glass pan, freeze for 30 minutes then break up any ice crystals with a fork or whisk. Repeat stirring every 30 minutes for 2 to 3 hours until smooth and scoopable.

8. When the sorbet reaches soft-serve texture transfer to an airtight container and freeze at least 1 hour to firm up. Press a piece of parchment or plastic wrap directly on the surface to prevent ice crystals.

9. Let the sorbet sit at room temperature for 5 to 10 minutes before scooping so it softens a bit and scoops cleanly.

10. Serve in bowls or cones, garnish with a few fresh berries or a sprig of mint if you want. Leftovers keep well in the freezer for up to 2 weeks but may need a quick stir before serving.

Equipment Needed

1. Blender or food processor
2. Fine mesh sieve (optional for seed-free texture)
3. Large mixing bowl (for chilling and straining)
4. Measuring cups and spoons
5. Citrus juicer or reamer
6. Shallow metal or glass baking pan (for no-churn freezing)
7. Spatula or wooden spoon (to push puree through sieve and scrape blender)

FAQ

Triple Berry Fruit Sorbet Recipe Substitutions and Variations

• Fresh berries (blueberries, raspberries, blackberries): use 2 to 3 cups frozen mixed berries instead, thaw slightly before blending so it’s easier on the blender — or swap one berry for chopped strawberries if you like a sweeter profile.
• Plain Greek yogurt: try full fat coconut yogurt for a dairy free option, or omit completely and add an extra 2 tablespoons orange juice or a splash of coconut milk for creaminess.
• Fresh squeezed orange juice: substitute apple juice or white grape juice for milder sweetness, or use extra lemon juice plus a tablespoon water if you’re out of orange.
• Honey or granulated sugar: swap in pure maple syrup or agave nectar (use slightly less for syrup), or for a lower sugar version use a few drops liquid stevia and adjust to taste.

Pro Tips

1. Strain some of the seeds if you want a velvety texture, but don’t throw them all away. Save a small handful to stir in at the end for color and crunch, otherwise the whole thing can taste too smooth and flat.

2. Chill everything before you start — berries, yogurt and even the bowl — it helps the sorbet freeze faster and keeps those nasty big ice crystals from forming. If you forget, add a handful of ice when blending but not too much or it waters down the flavor.

3. Taste and tweak while it’s still liquid. Berries vary a lot in sweetness so add lemon or a bit more honey by the teaspoon if it tastes dull, not by dumping a bunch in at once. Little changes go a long way.

4. If you’re doing the no-machine freeze and stir method, use a shallow metal pan and set it on top of a damp kitchen towel while you break up the ice every 30 minutes. The metal chills faster, and the towel helps avoid slipping when you’re scraping.