Red and Blue Swirl Sorbet

Read time: 1 min 18 sec

Cool off this summer with a refreshing, kid-friendly sorbet swirl. Making your own sorbet at home takes only a few minutes and can be done with any fruit you have on hand. This month’s recipe sneaks in some extra nutrients by using frozen cauliflower which adds a creamy texture without changing the overall flavor.

Summer is a great time to try new fruits since many of them are in season and relatively inexpensive. If you purchase or grow large amounts of fruit in the summer, you can easily preserve and freeze them for use in the winter months. Investing in a quality blender or food processor turns frozen fruit into a healthy treat that can be enjoyed throughout the year.

How to freeze any fruit

Preparing the Fruit: The first step to freezing any produce is to give it a good wash under cool, running water. Next, you want to thoroughly dry your fruit with a paper towel, removing any excess water. Cut any large fruit into bite-size pieces so they are easier to use once they are frozen. Pat your fruit dry one more time to remove as much moisture as possible.

Freezing the Fruit: Line a baking sheet with parchment paper and spread your fruit out evenly in a single layer. Cover the tray with plastic cling wrap and transfer it to the freezer. Your fruit will need to stay in the freezer for several hours but be sure to keep an eye on it to avoid freezer burn. Once the fruit is frozen solid, gently peel your fruit off the tray and transfer them into freezer-safe bags. Try and push out as much air as possible from the bags before they are sealed and returned to the freezer.

Frozen fruit is best used within 8 to 12 months. The National Center for Home Food Preservation website has detailed instructions on how to safely preserve a wide variety of foods through freezing, canning and other useful techniques.

Red and Blue Swirl Sorbet

The red and blue swirls in this recipe make it the perfect dessert for any Fourth of July celebration!

Servings: 3


  • ¾ cup frozen strawberries
  • ¾ cup frozen cherries
  • 1 frozen medium banana
  • 1 cup frozen cauliflower
  • 1 medium lemon, juiced
  • 1 ½ cups frozen blueberries


  1. Put the frozen strawberries, cherries, ½ frozen banana, half of the frozen cauliflower, and the juice of half a lemon into a food processor or high-power blender. Pulse the mixture until the large chunks of fruit and cauliflower are broken down, scraping down the sides, as necessary. Process until smooth.
  2. Remove red sorbet from the food processor and place in a separate bowl. It should be the consistency of soft serve ice cream.
  3. Rinse out your food processor and then add the frozen blueberries and remaining banana and cauliflower. Blend with the juice from the other half of the lemon and process until smooth.

Layer the red and blue sorbet into a loaf pan or large Tupperware alternating flavors. Take a knife and gently swirl the two flavors together in the pan. Be careful not to overmix (5 swirls or less). Place the loaf pan in the freezer until the sorbet has hardened to the desired texture.

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