Sorbet Recipes for Ninja Creami

Sorbet is where the Ninja Creami shines brightest for anyone dairy-free, vegan, or just looking for something lighter than ice cream. The machine is uniquely good at turning a fruit puree into a smooth, intensely-flavored frozen pint — no cream, no milk, just fruit, water, and a bit of sugar — that tastes like a gelato cafe on the Italian coast. Every recipe on this page uses fresh or frozen fruit and has been tested on the Sorbet program.

The secret to a creamy sorbet (instead of an icy one) is the sugar-to-fruit ratio. Too little sugar and you get a rock-hard block that the blade can't shave properly; too much and it stays soft and syrupy. Our recipes are dialed in to the sweet spot: around 1/3 cup of sugar per 2 cups of fruit puree, adjusted for the natural sweetness of each fruit. This ratio gives you a pint that scoops out soft, holds its shape, and actually tastes like the fruit instead of just sugar.

How to use these recipes: every recipe page lists the exact fruit ratio, sugar amount, and whether to use frozen or fresh fruit. Use the "Sorbet" program for any pure-fruit base; if your pint comes out icy after one spin, add a tablespoon of water and Re-Spin — sorbet responds to extra liquid even better than ice cream does.

Choosing your fruit: ripe, in-season fruit gives the best sorbet, but frozen fruit works almost as well and is available year-round. We note which works best for each recipe. Avoid canned fruit in syrup — the preserving syrup throws off the sugar balance and makes the pint overly sweet and soft.