Spring is finally here and what goes better with a spring break or summer holiday than a triple scoop of frozen deliciousness to help cool you down? If you have never tried to make your own – Now is the Time!
This season, try your hand at making some delicious sorbets. It’s a lot easier than you think! Experiment with different fruits and combine them with yogurt for healthier dessert options. The benefits of making your own is that you know exactly what goes into them, you can control the amount of sugar or use sugar substitutes.
Quick Lemon Sorbet
Juice of 4 lemons
Zest of 2 lemons
1/2 cup – 3/4 cup sugar syrup
4 – 5 cups of ice
Add all the ingredients to blender in order. Blend until smooth and mixture comes together. Taste for sweetness and add more sugar if its too tart. And that’s it.
Oh, you can freeze some, if you want.
Delicious Strawberry Sorbet
500 g fresh or frozen strawberries
2 cups of water
1/4 cup of sugar
1 tbs of lemon juice (optional)
1 tbs of Grand Marnier or other liqueur (Optional)
Place the sugar and water in a small saucepan, over low heat, and stir until the sugar is completely dissolved (about 3-5 minutes).
Boil the mixture for one minute then remove from the heat. Pour the sugar syrup into a heatproof container, and place in the refrigeration until completely chilled (about an hour or so).
Meanwhile, puree the berries in the food processor (if you are using frozen berries, thaw them first). Transfer into a large bowl, add the lemon juice and liqueur (if using), and place in the refrigerator until chilled.
Once the simple syrup and pureed strawberries are completely chilled, combine the simple syrup with the pureed strawberries.
Pour the mixture into a 20-cm or 23-cm stainless steel pan (sorbets will freeze faster in stainless steel), cover with plastic wrap, and place in the freezer. When the sorbet is completely frozen (3 to 4 hours), remove from the freezer and let stand at room temperature until partially thawed. Transfer the partially thawed sorbet to the food processor, and process to break up the large ice crystals tha have formed on the sorbet. (This step gives the sorbet a wonderful fluffy texture).
Place the sorbet back into the pan and refreeze for at least three hours, and up to several days.