Ninja Creami Sorbet
Blend frozen fruit with a little sugar and water, freeze, spin, done. You get a scoop that tastes like a boutique gelato shop — but for pocket change and almost no active time.
Equipment
- Ninja Creami
- Blender
- Ninja Creami pint container
- Fine-mesh strainer (optional)
Ingredients
- 2 cups frozen fruit (mango, strawberries, etc.)
- 1/4 cup granulated sugar
- 1/4 cup water (or orange/apple juice)
- 1 tablespoon fresh lemon juice
- 1 tablespoon corn syrup or agave (optional)
Instructions
- Add frozen fruit, sugar, water, and lemon juice to a blender. Puree until completely smooth — about 30 seconds. Scrape down sides once.
- Optional: For seedy fruit (raspberries, blackberries), pour puree through a fine-mesh strainer, pressing with a spatula. Discard seeds.
- Pour the puree into a clean Ninja Creami pint, leaving about 1/2 inch of headspace. Freeze on a level surface for at least 8 hours (overnight recommended).
- Remove the lid from the frozen pint. Place in the Ninja Creami and press the Sorbet setting. Let it spin for about 2 minutes until smooth.
- If the sorbet looks crumbly or powdery, run the Re-spin cycle once. If still dry, add 1 tablespoon of water, juice, or rum and spin again.
- Serve immediately for soft-serve texture, or transfer to a lidded container and freeze for 1-2 hours for firmer scoops. Let soften at room temp 5 minutes before serving.
Notes
Make sure the base is fully frozen (at least 8 hours) or the spin will be messy. If the sorbet comes out crumbly, add a splash of liquid and respin — it fixes it every time. For a creamier texture, replace 2 tablespoons of water with coconut milk or an extra-ripe banana. To store leftovers, press plastic wrap directly onto the surface to prevent ice crystals. The unspun base can be frozen for up to 3 months.