This Ninja CREAMi Berry Sorbet just screams summer! It is sweet, tangy, intensely berry-flavoured, and incredibly smooth. It feels a little more special than an ice cream or frozen yogurt and it is made from just a handful of simple ingredients. This sorbet is dairy free too and only 166 calories per serving.
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We are officially obsessed with our Ninja Creami. We have had it for nearly 2 years now and whilst we definitely only made Chocolate Frozen Yogurt for the first few months, we have been really experimenting with all the different things that this amazing machine can do. And it makes the BEST sorbet.
If you are on the fence about getting a Ninja Creami, then jump off that fence. It isn't another one of those kitchen gadgets that just gathers dust, we use ours at least 3 times a week. We use it even more in the school summer holidays when the kids ask for ice cream 17 times a day!
Whilst we do use it mostly for ice cream, we are now heavily on the sorbet train. Our kids love anything with berries and this Ninja Creami Berry Sorbet is so refreshing and it's made just with mixed berries, maple syrup, lemon juice and water. So simple, but maximum flavour.
The berries are cooked down, and then strained, so you get the most concentrated and intense berry flavour. But don't worry about the leftover pulp, as we have lots of suggestions of ways to use it.
Looking for more Ninja CREAMi Recipes? Try our high protein Ninja Creami Cottage Cheese Ice Cream, incredible Ninja Creami Pistachio Ice Cream or our refreshing Ninja Creami Lemon Ice Cream.
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Berries - We used a mixture of strawberries, raspberries and blueberries. You could use cherries and blackberries too.
- Water - This helps to bulk the sorbet out.
- Lemon juice - This really enhances all the other flavours.
- Maple syrup - You can swap this for honey or agave syrup if you prefer.
Variations
Citrus twist - For a mixed berry citrus sorbet, add a little finely grated lemon/lime zest or orange zest to the saucepan while the fruit cooks. This gives the sorbet a brighter, slightly more fragrant finish.
Strawberry sorbet - For a strawberry version, use more strawberries and reduce the raspberries slightly. This creates a sweeter and less tangy sorbet.
Herbs - For a herb twist, simmer the fruit with a few fresh basil leaves or a small sprig of mint, then remove them before straining. It adds a subtle, fresh flavour that works so well in summer.
How To Make Ninja CREAMi Sorbet
- Step 1: Put the berries, lemon juice and maple syrup into a saucepan. Heat over a medium heat mashing the berries down with a wooden spoon.
- Step 2: Continue to cook the berries down until it has thickened, about 10 minutes.
- Step 3: Place a fine mesh sieve over a bowl and pour in the cooked berries. Use a wooden spoon to press the berries through the sieve, leaving just the pulp (see below for uses).
- Step 4: This will leave the mixed berry juice in the bowl. Allow this to cool.
- Step 5: Once cooled, pour the juice into the Ninja Creami pint container and top up with cold water, not exceeding the max fill line. Give it a mix.
- Step 6: Put the lid on the tub and freeze for 24 hours.
- Step 7: Remove the lid and put the frozen pint tub into the outer bowl and put on the outer bowl lid. Put into the Ninja Creami machine and set to the Sorbet setting and spin. After the first spin it will probably result in a crumbly consistency.
- Step 8: Add 1 tablespoon of cold water and replace the tub in the machine and press Re-spin. This may take a little more water and another respin to achieve the perfect creamy texture.
Leftover Pulp
Once you have strained the juice, you will be left the the seeded pulp - don't throw that away. That is packed full of fiber and have plenty of uses.
Leftover pulp can be saved for smoothies, stirred into porridge, or spooned onto yogurt.
Serving Suggestions
This Ninja Creami berry sorbet is lovely served straight from the pint tub on its own, but it also pairs well with lots of simple extras.
Serve it in small bowls with fresh berries and a little lemon zest for an easy, pretty dessert. It is also delicious with coconut yogurt or vanilla yogurt for a creamy contrast. For something a little more indulgent, spoon it alongside a crisp oat crumble.
On hot days, try serving it in chilled glasses with a splash of sparkling water or lemonade for a simple sorbet float.
Storage
If you have spun the berry sorbet and have leftovers, smooth the top down before refreezing. When you want to eat it again, process it once more on the Sorbet setting or use Re-Spin, depending on texture.
Fruit sorbets tend to freeze very firm, so an extra spin is often needed after storing.
For best flavor and texture, enjoy the sorbet within 1 to 2 weeks of freezing the base, although it will keep longer if tightly sealed.
Dannii's Top Tips
- Use ripe berries for the best flavour. If your fruit is under-ripe, the sorbet may taste sharper and less naturally sweet, so you may want to add a little extra maple syrup.
- Let the cooked berry mixture cool before transferring it to the pint. This helps preserve freezer temperature and encourages a more even freeze.
- Make sure the mixture is frozen completely solid before spinning. A full 24 hours is best, especially in the larger Deluxe pint.
- If the sorbet looks powdery after the first spin, that is normal. Fruit sorbets often need a re-spin to become creamy and evenly textured.
- Always freeze the pint on a level surface. A flat freeze gives the machine the best chance of processing the base evenly.
Frequently Asked Questions
You don't have to, but it makes a big difference. Straining removes the blueberry skins and strawberry seeds, giving the sorbet a much smoother texture. If you prefer a more rustic sorbet, you can skip this step, but the final texture will be less silky.
Yes, frozen berries work well (and are a great budget swap) in this recipe. There is no need to thaw them first. Just add them straight to the saucepan and cook until soft and thickened. You may need a few extra minutes of cooking time.
Add 1 tablespoon of water and use the Re-Spin function. This usually transforms the texture into a smoother, creamier sorbet.
More Berry Recipes
If you've tried this Mixed Berry Sorbet, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Ninja CREAMi Berry Sorbet
Ingredients
- 250 g (1.75 cups) of Strawberries - hulled and chopped
- 125 g (1 cups) of Raspberries
- 125 g (1 cup) of Blueberries
- 2 tablespoons of Maple syrup
- 2 tablespoons of Lemon juice
- 250 ml (1 cups) of Water
Instructions
- Put 250 g of Strawberries, 125 g of Raspberries, 125 g of Blueberries, 2 tablespoons of Lemon juice and 2 tablespoons of Maple syrup into a saucepan. Heat over a medium heat mashing the berries down with a wooden spoon.
- Continue to cook the berries down until it has thickened, about 10 minutes.
- Place a fine mesh sieve over a bowl and pour in the cooked berries. Use a wooden spoon to press the berries through the sieve, leaving just the pulp (see below for uses).
- This will leave the mixed berry juice in the bowl. Allow this to cool.
- Once cooled, pour the juice into the Ninja Creami pint tub and top up with 250 ml of Water, not exceeding the max fill line.
- Put the lid on the tub and freeze for 24 hours.
- Remove the lid and put the frozen pint tub into the outer bowl and put on the outer bowl lid. Put into the Ninja Creami machine and set to the Sorbet setting and spin. After the first spin it will probably result in a crumbly texture.
- Add 1 tablespoon of cold water and replace the tub in the machine and press Re-spin. This may take a little more water and another re-spin to achieve the perfect creamy consistency.
Recipe Video
Recipe Tips
- Use ripe berries for the best flavour. If your fruit is under-ripe, the sorbet may taste sharper and less naturally sweet, so you may want to add a little extra maple syrup.
- Let the cooked berry mixture cool before transferring it to the pint. This helps preserve freezer temperature and encourages a more even freeze.
- Make sure the mixture is frozen completely solid before spinning. A full 24 hours is best, especially in the larger Deluxe pint.
- If the sorbet looks powdery after the first spin, that is normal. Fruit sorbets often need a re-spin to become creamy and evenly textured.
- Always freeze the pint on a level surface. A flat freeze gives the machine the best chance of processing the base evenly.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
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