Thursday, February 16, 2012

~Fruit 'ice cream' 101~ Strawberry & Mint Sorbet & 'ice cream', Grape Sorbet, Pomegranate Sorbet, Passion-fruit Sorbet

Yes, it's that time again! More fruit 'ice cream' recipes to share, well actually some fruit sorbets. I thought I should do a quick recap of fruit 'ice cream' for those of you who have no idea what I'm talking about. You can find my previous fruit 'ice cream' recipes here.
But what you need to know is you have 3 main decisions to make. 

#1 Do I want sorbet or 'ice cream'? 
#2 What flavour do I want? 
#3 Do I want soft serve or traditional consistency?

Nothing earth shattering there, just a simple cook by numbers.
#1- You have to choice of having a solely fruit 'ice cream', adding some soy (or any non-dairy) milk, coconut cream or just a little water. Note- if you use banana or mango they taste creamy without needing to add extra fat (soy/coconut)

#2- Pick anything you like, try combinations, add herbs/extra flavouring and stevia if you need extra sweetness. Think about texture when choosing a fruit- Do you mind seeds/skins? Personally I love the crunch of pomegranate/passion fruit seeds but then I always liked bits in my ice cream. Do you want a smooth creamy outcome or are you just looking for intensity of flavour? If you use more fibrous fruit like pineapple make sure to remove the core and chop it finely before freezing.

#3- Consistency- you can embrace the 'soft serve' texture and eat it straight out of blender or if you want it harder just pop it back in the freezer for a little bit to re-freeze.

How easy is that? Quick, delicious healthy alternative to ice cream.
The method is basically the same for all my fruit 'ice cream' recipes:
  • chop fruit (peel it if you want)
  • freeze fruit
  • thaw a little
  • blend, add liquid if desired (if you let the fruit thaw a little you can usually get away with no liquid but it all depends on the power of your blender) 
  • add optional extras- herbs, essence, cacao, stevia etc. 
  • eat or re-freeze.
Grape Sorbet
green grapes
red grapes
Makes 4 serves
8 cups frozen grapes
  • freeze grapes
  • defrost for 5 mins to be nice to your food processor/blender
  • blend well, scraping down the sides and checking for chunks
  • If you like it soft serve style eat straight away
  • If you like it harder just put it in the freezer until it takes your desired consistency
  • This will keep well in the freezer, just pull it out ahead of serving time so it's soft enough
  • Enjoy!
Passion-fruit Sorbet
Makes 2-3 serves
10-15 passion-fruit (depends on size)
  • prepare and freeze passion-fruit (using ice cube trays makes it easy)
  • defrost for 5 mins to be nice to your food processor/blender
  • blend well, scraping down the sides and checking for chunks
  • If you like it soft serve style eat straight away
  • If you like it harder just put it in the freezer until it takes your desired consistency
  • This will keep well in the freezer, just pull it out ahead of serving time so it's soft enough
  • Enjoy!
Pomegranate Sorbet
Makes 4 serves
6 pomegranates
  • clean pomegranates- I use a big bowl of water and do it underwater (to prevent the juice going everywhere and staining things)
  • freeze pomegranate seeds
  • defrost for 5 mins to be nice to your food processor/blender
  • blend well, scraping down the sides and checking for chunks
  • If you like it soft serve style eat straight away
  • If you like it harder just put it in the freezer until it takes your desired consistency
  • This will keep well in the freezer, just pull it out ahead of serving time so it's soft enough
  • Enjoy!
Strawberry and Mint 'ice cream'
Makes 2 serves
2 cups frozen strawberries (2 small punnets)
1 cup soy milk
1 tbsp chopped fresh mint
stevia to taste
  • chop fruit into chunks before freezing
  • defrost for 5 mins to be nice to your food processor/blender
  • combine fruit and soy milk
  • blend well, scraping down the sides and checking for chunks
  • If you like it soft serve style eat straight away
  • If you like it harder just put it in the freezer until it takes your desired consistency
  • This will keep well in the freezer, just pull it out ahead of serving time so it's soft enough
  • Enjoy!
Strawberry and Mint Sorbet
Makes 2 serves
2 cups frozen strawberries (2 small punnets)
1 cup water
1 tbsp chopped fresh mint
  • chop fruit into chunks before freezing
  • defrost for 5 mins to be nice to your food processor/blender
  • combine fruit and water
  • blend well, scraping down the sides and checking for chunks
  • If you like it soft serve style eat straight away
  • If you like it harder just put it in the freezer until it takes your desired consistency
  • This will keep well in the freezer, just pull it out ahead of serving time so it's soft enough
  • Enjoy!
This will be my last batch of fruit 'ice cream' for a little bit, I'm getting a bit addicted (can you blame me?) and need to take a breather. Also since blending the fruit makes it easier to eat more calories without noticing and lets the sugar into your body faster than if you eat the whole fruit I think it might be better for me to save these for treats and eat more whole fruit on a daily basis.

Hope you're all well and enjoying some yummy healthy food!







Pin It

1 comment:

  1. that looks so delicious! I am trying to become a vegan its been hard lately but I am going to try an make some of these reciepies this weekend, because FL is hot! and i love ice cream but i don't want to eat dairy anymore. so this sounds great for a hot day! :)

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...