sorbet

Roasted Strawberry Watermelon Sorbet (VEGAN)

June 24, 2016 — 6 Comments

With the summer heat well into the upper 90’s it’s a miracle I haven’t melted or combusted into flames. Positive cool thoughts are what’s kept me in tact as well as whipping up all sorts of frozen confections born from my cool dreams and icy nightmares. My most recent concoction is this delightfully splendid Strawberry Watermelon Sorbet that I made by combining my all time favorite summer fruit (watermelon) and A+mazing roasted strawberries. Cool, creamy, heaven in a bowl is what you get. The milk sorbetshake that I made using heavy creme is out of this world. I cannot wait to pick more strawberries this weekend.

Roasted Strawberry Watermelon Sorbet

Ingredients

5 cups fresh watermelon

2 cups roasted strawberries 
2 tablespoons raw honey
1/8 teaspoon lemon extract
1/8 teaspoon vanilla extract
1/8 cup teaspoon almond extract
1/2 teaspoon xanthum gum
3 mint sprigs

Preparation

  1. Add watermelon and remaining ingredients into a blender and process until smooth.
  2. Add ingredients to electric ice cream maker until completely blended and set about 45 minutes.
  3. Garnish with fresh mint.

Lemon Sorbet (REPOST)

June 3, 2016 — 1 Comment

In keeping with the spirit of any day is a good day for ice cream (or in this case sorbet) I’m re-sharing my  A+mazing Lemon Sorbet recipe from three years ago.

I originally found this recipe over at Allrecipes.com and made a few modifications. This sorbet is of course dairy and gluten free. The egg whites give it a creamy and fluffy texture and the addition of the grated peel enhance the lemony flavor. This is a low cal and simple dessert to polish off any summer meal. The egg whites are optional.

(Sure sure to come back tomorrow to learn what makes sorbet sorbet and not ice cream).

Lemon Sorbet

  • 1 lemon’s peel, finely diced using a food processor
  • 1 cup water
  • 1/2 cup sugar
  • 1 cup fresh lemon juice, juice about 2 lemons
  • 1 teaspoon lemon extract
  • 2 egg whites

Directions

  1. In a saucepan, stir together the diced lemon peel, 1 cup of water and sugar. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool.
  2. In a pitcher or bowl, stir together the lemon syrup with peel and lemon juice.
  3. Beat egg whites with a hand mixer until soft peaks form about 2 minutes. Fold into lemon mixture.
  4. Pour into an ice cream maker, and freeze according to the manufacturer’s instructions