As far back as I can remember, I’ve always been a fan of sorbet. It’s light, it’s refreshing, and it makes my taste buds go, “Yay!” My love for sorbet exploded during my college years while I was travelling in Europe—Europeans make great sorbets. And, now that I have a son on a diet that excludes casein, sorbet has become an evening staple in our home. When I moved to Miami, where it always feels like the dog days of summer, I learned to make homemade sorbet. Good homemade sorbet takes time, but it’s super simple, super delish, and super worth it. So, as summer comes to a close, slow down and treat yourself to a nice flavor… I mean, favor…
For a delicious Mango and Strawberry Sorbet you’ll need mangoes, strawberries, water, sugar, and lemon juice.
Blend the fruit in a food processor, until smooth, and set aside.
Mix together, and cook, the water, sugar, and lemon juice. Then, add the sugar water to the blended fruit, and refrigerate to cool.
Stir, freeze, and eat!
The great thing about sorbet is it’s versatility. You can make any fruit or fruit combination that your little heart desires. Be creative! Here are some ideas: Apricot, blackberry, blueberry, cantaloupe, cherry, raspberry, strawberry, watermelon; blueberry and vanilla, cherry and chocolate, orange and thyme, pear and rosemary, pineapple and lavender, raspberry and red wine, tangerine and chamomile.
Basic Fruit Sorbet Ingredients:
4 Cups Fruit
1 Cup Water
1 Cup Confectioner’s or Granulated Sugar
Optional: 2 Tablespoons Lemon Juice, Lime Juice, Cocoa, or other flavor of choice
Mango and Strawberry Sorbet Ingredients:
3 Cups Mango, Chopped (3 Mangoes)
1 Cup Strawberries
1 Cup Water
1 Cup Confectioner’s Sugar
2 Tablespoons Lemon, Freshly Squeezed
1. Blend the fruit in a food processor, until smooth, and set aside—
2. In a small pot, on the stove, mix together the water, sugar, and lemon juice; bring to a boil, reduce heat, and simmer for 10 minutes, stirring occasionally; then, let cool for 10 minutes—
3. Add the sugar water to the blended fruit, stir, and refrigerate for 1 hour—
4. Stir, again, and freeze for 8 hours, or overnight—
Let your taste buds thank you!
Read more from Kristina on her blog Live, Laugh, Love, and Autism.