Yesterday was officially
first day of summer so I figured it was the perfect time for another summer
treat. You guys seemed to really enjoy my vegan ice cream,
my frozen summer treats, and my summer popsicle episodes so I thought it was
time for another one.
Sorbet. I am not only showing you three different flavors I'm also going to show
you three different ways you can make sorbet
none of which required an ice cream machine so you can choose the way that works best
for you.
Thumbs up for multiple methods. The only ingredient you need for sorbet
is fruit. So what do you do with it? Let's start with my blueberry sorbet.
This one is the easiest method and all you need is your frozen blueberries or
frozen fruit of choice. All of these recipes can be made with
any fruit that you prefer. Add your blueberries to a blender or processor
and let it run.
You want to scrape down the sides a few times to make sure its blending nicely.
Pour your sorbet mix into a mixing bowl and stir it on up.
You can keep this as is or transfer to the freezer for another quick 20 to
30 minutes to firm it up
and then enjoy. This is definitely the easiest way to make your sorbet and it
is delicious
but in my opinion there are a few other ways that get you the texture
that is even more truly sorbety.
Next up my mango pineapple sorbet. This is my favorite one so you can also
combine your favorite fruit to have delicious flavors.
We're going to start with fresh pineapple and mango instead of frozen.
I love how fresh summer fruit can be and I wanted to take advantage of that.
Pour your fresh fruit into a blender or processor and let it run until it is
a completely smooth and super silky texture.
But since the fruit was not frozen this is definitely not a sorbet yet. This method
is really like an
I am an ice cream machine method because that's pretty much what you're doing
transfer to the freezer and
every 30 to 45 minutes you're gonna wanna take it out and give it a stir.
That's what the machine does it keeps the mixture moving so that it doesn't get
solid and that's pretty much what you're doing here.
After a few stirs you'll see it finally start to freeze up until you got that
beautiful sorbet consistency. So that was easy to right?
It requires a little bit more attention and time but it's still not hard.
Well I've got one more sorbet recipe and one more method that requires
even less time. My strawberry basil sorbet.
I wanted to show you that you can really get creative with your flavors and
and in your favorite herbs and spices too.
Comment below and let me know some of your favorite combinations.
You're going to start with some fresh basil leaves and fresh cut strawberries
not frozen. Put your strawberries and your basil into your food processor or blender
and blend it on up. Now for any of these recipes if you're fruit is naturally
sweet you may not need to add any sweetener at all
but if your fruit is a little bit under-ripe or tangy you might wanna
and sweeter so
always taste it. For this method you're going to start with a baking sheet that
has been lined with parchment paper
and pour your sorbet a mixture onto that sheet until it is nice and
even. Tap those air bubbles out and transfer it to the freezer for two to
three hours.
It is going to freeze more quickly than the previous method because it is a
shallower container.
Once frozen remove it from the freezer and break it into smaller chunks.
just small enough that it'll fit into the blender. Transfer your icy sorbet pieces
into the blender or food processor. Now you may have to use a spatula or a
plunger to get this one going but trust me
it is worth it. Once blended transfer to a large mixing bowl.
Look at that perfect creamy sorbet texture.
Serve immediately or if it softened up a bit from working with it you can
return it to the freezer for another
quick 20 to 30 minutes before devouring. This method does take the most
steps but I personally think it yields the nicest
sorbet texture. Still all three methods will work and all are very easy.
I hope you found this episode useful in the PDF download for today I have
included some additional flavor combination options for you to give it a
whirl.
Are you stoked for an amazing summer? I will see you tomorrow
for a new summer sips and remember
its all a matter of Mind Over Munch.