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Sorbet: A Healthy Summer Treat

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Sorbet: A Healthy Summer Treat

When the weather gets hot, ice cream can be a refreshing treat, but why not make the most of the fresh flavors of summer with tangy, delicious, and nutritious fruit sorbet. So many wonderful varieties of fruit and berries are in season during the summer, and blending them into a frozen dessert is an easy way to preserve and enjoy them. Sorbet is a frozen dessert made from frozen sugar water and fresh fruit. It is naturally fat free and includes all of the benefits of eating fruit, including vitamins, minerals, and antioxidants.

The basic recipe for sorbet is as follows: One part sugar, two parts water, four parts fruit. Many recipes also include a small amount of lemon or lime juice to add a bit of extra flavor.

First, make a simple syrup by combining the sugar and water in a small saucepan. Bring the mixture to a boil, stirring constantly until the sugar melts. Allow it to cool and set it aside.

Next, unless you are using berries, cut the fruit into small cubes, place it in a blender or food processor along with the simple syrup and lemon or lime juice to taste (about 1/8 of a cup for every cup of fruit), and purée until smooth.

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If you have an ice cream maker, spoon the mixture into it and follow the manufacturer’s instructions. If you do not have an ice cream maker, place the mixture in a tall sealing container and freeze it for about 90 minutes. Remove it and stir the sorbet with a whisk. Return it to the freezer and stir once every hour for about four hours. This will incorporate air into the mixture, making it light and creamy.

The types of flavors you can enjoy in sorbet are limited only by your imagination. You can try blueberries, strawberries, raspberries, blackberries, mangoes, peaches, cherries, and more. Don’t feel limited to a single flavor. As long as the ratio of fruit to simple syrup is correct, you can add as many different kinds of fruit into the mix as you like!

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1 Kim B { 08.05.13 at 2:15 pm }

For lemon and/or lime sorbet would you still use the whole fruit? OR would you zest then peel? I would think the pith would be bitter?

2 Yoya { 08.04.11 at 1:35 am }

Have you ever tried a tea strainer with two layers of cheese cloth in it??? I don’t see how this would not work perfectly. 😀

3 Jaime McLeod { 08.04.11 at 11:26 am }

Robert – Yoya’s suggestion is a good one, but really, why not just leave them in?

4 Robert DeBoard { 08.03.11 at 11:22 pm }

How can you remove the seeds from Rasberries in your sorbet, I spent the better part of a day and a half picking them out one at a time.

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