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Summer Fruit Sorbet

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“I find this a quick, easy, Diabetic-Friendly summer dessert. Good for family of all ages and a gem for dinner parties. Can be made ahead... may be stored in the freezer, for up to three months. Variation: Replace the mixed frozen fruits with a single frozen fruit, such as raspberries, strawberries or blueberries. Match the jam to the fruit. Recipe by Annette Sym, author of the Symply Too Good to be True cookbook series.”

Ingredients Nutrition

  • 450 g mixed summer fruit, frozen (or 1 lb)
  • 1 large orange, grated zest and juice
  • 1 tablespoon raspberry jam
  • berry fruit, fresh, to serve
  • mint sprig, to decorate


  1. Put a food processor bowl or blender jug in the refrigerator for a few minutes to ensure that it is really cold. Place all the ingredients in the cooled food processor bowl and process until smooth.
  2. Scoop out the sorbet and serve immediately, accompanied by fresh berry fruits and decorated with sprigs of fresh mint.

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