Homemade Fruit Sorbet with chia seeds (No-Churn)

Bright, scoopable and dairy-free, Homemade Fruit Sorbet with chia seeds is a no-churn treat you can make fast. Refresh your dessert routine today with ease.

Why You’ll Love It

When the weather warms up, nothing beats a cold, fruity scoop that you can make with pantry basics. Homemade Fruit Sorbet with chia seeds is the simple, no-churn dessert that delivers bright flavor and a silky, scoopable texture. It comes together fast in a blender, with no dairy and no eggs, and uses the natural thickening power of tiny chia seeds for body and fiber.

You can mix and match fruit, adjust sweetness to taste, and even add a splash of citrus for a lively finish. The sorbet freezes beautifully and softens quickly on the counter. Serve it in bowls, or scoop it into a crisp tart shell for a Pies & Tarts style dessert that looks bakery-worthy without any fuss.

Homemade Fruit Sorbet with chia seeds

This version leans on frozen fruit for fast blending, which means less waiting and more eating. Chia seeds add a subtle, pleasant speckle, plus natural thickening that helps prevent a rock-hard freeze. The result is smooth, refreshing, and perfect for warm nights or a light dessert after a rich meal. If you’re in the mood for more no-bake ideas, peek at No-Bake Cheesecake next, or save this sorbet to pair with a slice of Lemon Curd Tart.

Ingredients

• Frozen fruit (4 cups), such as strawberries, mango, peaches, pineapple, or mixed berries. Tip: Very ripe fruit gives the best flavor. If using fresh fruit, freeze it first for 4–6 hours.
• Granulated sugar (1/2 cup), maple syrup, or honey. Granulated sugar makes the cleanest fruit flavor. Maple or honey add their own notes and keep the texture soft.
• Chia seeds (2 tablespoons). These act like tiny sponges. They add body, a bit of fiber, and a pretty speckle without making the sorbet gritty.
• Fresh lemon or lime juice (2 tablespoons). Acid makes fruit flavors pop and balances sweetness.
• Fine sea salt (1/4 teaspoon). Just a pinch wakes up flavor.
• Vanilla extract (1 teaspoon, optional). Adds warmth that rounds out tart fruit.
• Vodka or light corn syrup (1–2 tablespoons, optional). A small amount helps limit ice crystals so scoops stay soft straight from the freezer.
• Citrus zest and mint (optional). Bright garnish that signals flavor.
• Optional for serving: a baked tart shell or cookie crust to give the sorbet a Pies & Tarts twist.

Substitutions and swaps:

• No citrus on hand? Use a touch of apple cider vinegar. Start with 1 teaspoon and taste.
• Low-sugar route: Use 1/3 cup erythritol or a liquid allulose blend; expect a slightly different mouthfeel but a softer freeze than plain sugar-free.
• Fruit too tart? Add 1–2 tablespoons more sweetener after tasting the blended base.
• Seed-free look: Blend as directed, then strain before stirring in chia for a smoother appearance.

Step-by-Step Instructions

1. Freeze the fruit: If starting with fresh fruit, chop into 1-inch pieces. Spread on a parchment-lined sheet and freeze solid, 4–6 hours or overnight.
2. Build the base: Add sugar (or maple/honey), lemon or lime juice, and salt to a high-speed blender or food processor. Pulse to combine. If using granulated sugar, let it sit a couple of minutes to begin dissolving.
3. Blend with fruit: Add frozen fruit. Blend, stopping to scrape down as needed. If the blades hesitate, add 1–3 tablespoons cold water. Process until the mixture looks like thick, creamy soft-serve with no big chunks.
4. Fine-tune flavor: Taste. Add more lemon/lime for brightness or a spoonful of sugar for sweetness. Blend again for a second or two to incorporate.
5. Optional texture aid: Pulse in vanilla and the vodka or light corn syrup if using. This tiny addition helps keep the sorbet scoopable after a long freeze.
6. Add the chia: Transfer the puree to a bowl and stir in the chia seeds until evenly dispersed. Let stand 10 minutes so the seeds hydrate and lightly thicken the base.
7. Pack and cover: Scrape the mixture into a chilled loaf pan or freezer container. Press a piece of parchment directly onto the surface to minimize ice crystals. Seal with a lid.
8. Freeze: Place on a flat shelf in your freezer for 3–4 hours until firm enough to scoop. For the softest texture, stir once at the 90-minute mark.
9. Scoop and serve: Let the sorbet stand at room temperature for 5–10 minutes. Scoop into bowls, add citrus zest and mint, and enjoy. For a Pies & Tarts look, spoon into a baked tart shell and serve right away before it melts.
10. Ice cream maker option: Chill the blended base (with chia) for 1 hour. Churn in an ice cream maker until softly frozen, then transfer to a container and freeze 1–2 hours more.

For more dessert inspiration, check out Homemade Granola to sprinkle on top, or bookmark our handy Kitchen Conversions guide for quick measurements.

Expert Tips

• Pick peak fruit: The flavor lives and dies by your fruit. Use ripe, fragrant fruit for the best sorbet. If your fruit is bland, roast it first, cool, then freeze for deeper flavor.
• Balance is key: Start with less sweetener, taste, then add more. Cold mutes sweetness, so the base should taste slightly sweeter than you want the final scoop.
• Chia timing: Stir chia in after blending. If you blend chia from the start, it can make the texture too thick and dull the color.
• Smooth scoop trick: A splash of vodka or light corn syrup prevents rock-hard freezing. It doesn’t affect flavor, only texture.
• Container matters: A shallow, wide container freezes faster and more evenly than a deep tub. Cover the surface with parchment to reduce ice buildup.
• Warm the scoop: Dip your scoop in hot water and shake off excess. You’ll get clean, round scoops without carving the pan.
• Tart shell serving: For a Pies & Tarts presentation, bake and cool a crust, add a thin layer of jam, then scoop the sorbet on top right before serving. The contrast of crisp crust and cold sorbet is fantastic.
• Color pop: Garnish with citrus zest, a few fresh berries, and a tiny pinch of chia on top for a dotted, modern look.
• Troubleshooting icy texture: If your sorbet freezes too hard, let it soften 10–15 minutes on the counter. Next batch, add 1 tablespoon more sweetener or use a little corn syrup. See helpful freezing science at Serious Eats.

Storage

Freeze the sorbet in an airtight container with parchment pressed against the surface. It keeps well for up to 2 months. For the best texture, enjoy within 2–3 weeks.

Before serving, let the container sit at room temperature for 5–10 minutes so it softens to a smooth, easy scoop.

Variations

• Very Berry: Use a mix of strawberries, raspberries, and blueberries. Add extra lemon for brightness.
• Mango Lime: Blend mango with lime juice and a touch of vanilla. Top with toasted coconut.
• Peach Basil: Add a few basil leaves during blending. Strain if you prefer a seedless look.
• Pineapple Chili: A pinch of chili powder and lime juice gives a sweet-heat vibe.
• Refined sugar free: Use maple syrup or dates (soak 4–6 dates in hot water, then blend). Note that dates will slightly darken the color.
• Low-sugar: Use allulose or an erythritol blend. The mouthfeel changes a bit, but chia helps keep it creamy.
• Dairy-free and vegan: The base is naturally dairy-free and vegan when using sugar or maple instead of honey.
• Gluten-free: Naturally gluten-free; if serving in a tart shell, choose a gluten-free crust.
• Sorbet Tart: For a showy Pies & Tarts dessert, fill a cooled tart shell with scoops of sorbet, add fresh fruit, and serve immediately. It’s playful and elegant.

FAQ

Can I make Homemade Fruit Sorbet with chia seeds without an ice cream maker?
Yes. This recipe is designed to be no-churn. A blender or food processor plus your freezer is all you need.

Do chia seeds change the texture?
Chia seeds swell a bit and add gentle body. They don’t make the sorbet gritty. Let the base rest 10 minutes after stirring in chia for the best texture.

My sorbet froze hard. What now?
Let the container sit on the counter for 10–15 minutes before scooping. Next time, add 1 tablespoon light corn syrup or a splash of vodka to help keep it soft.

Which fruits work best?
Ripe, flavorful fruit like mango, strawberries, pineapple, peaches, or raspberries is best. Avoid overly watery fruits alone; if using melon, pair it with a more pectin-rich fruit.

How sweet should the base taste?
Colder foods taste less sweet. Aim for the blended base to taste a touch sweeter than you want the final scoops.

Can I serve this in a tart shell?
Absolutely. Bake and cool a crust, add a thin jam layer to prevent sogginess, then scoop in the sorbet and serve right away for a crisp-cold contrast. For crust methods, see Food Network for general tart crust techniques.

Call to Action

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