Instant Fruit Sorbet
Food

Instant Fruit Sorbet

Five minutes from freezer to spoon

4 servings
2 min prep
3 min cook
5 min total
Equipment: Thermomix

The conventional sorbet requires an ice cream maker, several hours of churning and freezing, and the kind of patience that modern life has rendered largely obsolete. The Thermomix version requires exactly five minutes and three ingredients, which feels less like cooking and more like discovering a loophole in the laws of physics.

The secret is frozen fruit. When you pulverize something already frozen at high speed, two things happen simultaneously: the ice crystals get broken into progressively smaller pieces, and the friction of the blade generates just enough heat to keep the mixture workable without melting it completely. Add an egg white—which was traditionally the province of fancy French sorbets—and you get a texture so smooth and airy that it resembles the output of professional gelato equipment.

This is the rare recipe where improvisation is not just permitted but encouraged. Strawberries and mango work beautifully together. Pineapple brings tropical brightness. Mixed berries go dark and sophisticated. The only rule is that the fruit must be properly frozen solid—if it's even slightly thawed, you'll end up with a smoothie rather than a sorbet.

Method

  1. 1

    Make powdered sugar

    Add caster sugar to TM bowl. Pulverize for 15 seconds on Speed 10 to create superfine powder.

    💡 Powdered sugar dissolves instantly into the frozen fruit.

  2. 2

    Add frozen fruit

    Add frozen fruit to the bowl. Press Turbo 3 times, about 1 second each time, to begin breaking down the fruit.

  3. 3

    Add egg white and blend

    Add egg white. Mix for 45 seconds on Speed 9, using the spatula through the hole in the lid to push the mixture into the blade.

    💡 The spatula is essential—the mixture is thick and resists circulating.

  4. 4

    Optional: lighten the texture

    For a mousse-like consistency, insert the butterfly whisk and mix for 40 seconds on Speed 4.

  5. 5

    Serve immediately

    Scoop into chilled bowls and serve at once. Sorbet begins to melt within minutes.

    💡 Any delays will cost you the texture.

Notes & Tips

Fruit selection

  • • Keep a variety of frozen fruits in your freezer for spontaneous sorbet. Tropical mixes are excellent. Stone fruits work well. Avoid watery melons.

Egg white concerns

  • • The egg white is pasteurized by the friction heat of blending, but if you're uncomfortable with this, use 30g of pasteurized liquid egg whites from a carton.

Without Thermomix

  • • A Vitamix or similar high-powered blender can replicate this. Use the tamper constantly to push frozen fruit into the blade.

Flavor variations

  • • Add 15ml of limoncello to the strawberry version
  • • A splash of dark rum with mango
  • • Fresh mint leaves with pineapple

Sweetness

  • • Adjust sugar based on fruit sweetness. Very ripe mangoes may need no sugar at all; tart berries may need 60-70g.