Sorbet ~ Four Easy Flavors

Sorbet

This Peach Sorbet is sweet and creamy and the perfect use for sweet summer peaches. Whichever fruit you may choose to turn into delicious, creamy, and sweet homemade fruit sorbet, I hope you enjoy it while you stay cool this summer. Four easy fruit sorbet recipes that are dairy free, refined sugar free, and you don’t even need an ice cream maker to make them.   Easy Dessert

Ingredients
Raspberry Sorbet
3 cups raspberries
2 tbsp. raw honey
1 tsp. lemon juice
1/4 cup warm water, as needed

Directions
Lay out the fresh raspberries over a rimmed baking sheet lined with parchment paper.

Freeze the raspberries until completely solid, which should take at least 3-4 hours, but I usually just leave them in the freezer overnight.

Place the frozen raspberries into the bowl of a food processor or heavy duty blender, along with a little raw honey, and freshly squeezed lemon juice. Blend until smooth.

You may need to add a little warm water and press down with a spatula to help the process along.

Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 3-4 hours or until firm.

                                                                                      *****

Peach Sorbet
4 medium peaches, sliced (approx. 3 1/2 cups)
1 tbsp. raw honey
1 tsp. lemon juice
1/4 cup warm water, as needed

Directions:
Slice the ripe peaches and remove the pit.
Lay out the fresh peach slices over a rimmed baking sheet lined with parchment paper.

Freeze the peach slices until completely solid, which should take at least 3-4 hours, or overnight.

Place the frozen peach slices into the bowl of a food processor or heavy duty blender, along with a little raw honey, and freshly squeezed lemon juice.

Blend until smooth.

You may need to add a little warm water and press down with a spatula to help the process along.

Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 3-4 hours or until firm

*****

Watermelon Sorbet
3 1/2 cups watermelon, diced
1 tsp. lime juice
raw honey to taste (if watermelon is not sweet enough)
1/4 cup warm water, as needed

Directions:
Remove the rind from a seedless watermelon and dice into cubes.
Lay out the cubed watermelon over a rimmed baking sheet lined with parchment paper.

Freeze the watermelon until completely solid, which should take at least 3-4 hours, or overnight.

Place the frozen watermelon into the bowl of a food processor or heavy duty blender, along with freshly squeezed lime juice, and raw honey. (I’ve found letting the frozen watermelon sit at room temperature for 3-5 minutes before blending really helps make the process easier.)

Blend until smooth.

You may need to add a little warm water and press down with a spatula to help the process along.

Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 3-4 hours or until firm.

*****

Mango Sorbet
2 mangos, diced (approx. 3 1/2 cups)
1 tsp. lime juice
1/4 cup warm water, as needed

Directions:
Dice the fresh mangos and then lay them out over a rimmed baking sheet lined with parchment paper

Freeze the mango until completely solid, which should take at least 3-4 hours, or overnight.
Place the frozen diced mango into the bowl of a food processor or heavy duty blender, along with freshly squeezed lime juice.
Blend until smooth.
You may need to add a little warm water and press down with a spatula to help the process along.
Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 3-4 hours or until firm

*****

.


Peach Sorbet


Slice the ripe peaches and remove the pit.
Lay out the fresh peach slices over a rimmed baking sheet lined with parchment paper.


Freeze the peach slices until completely solid, which should take at least 3-4 hours, or overnight.
Place the frozen peach slices into the bowl of a food processor or heavy duty blender, along with a little raw honey, and freshly squeezed lemon juice.


Blend until smooth.
You may need to add a little warm water and press down with a spatula to help the process along.
Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 3-4 hours or until firm.

The Harmione Granger Cocktail

The Harmione Granger Cocktail

Prep Time 5 minutes 
Servings: 1 drink
Calories Per Serving: 255 kcal

Ingredients:
2 tablespoons fresh or frozen raspberries
1-2 teaspoons fresh chopped rosemary
Juice from half of a lemon
1 tablespoon apple cider vinegar
2 tablespoons raspberry jam
2 ounces vodka
sparkling water for topping
2 fresh or frozen cherries, for topping(optional)
Lemon Rose Sugar (optional)

Directions:
To make the lemon sugar. Combine the lemon zest, sugar, and rose petals on a shallow plate. Rim your glasses in the sugar mix, then fill with ice.

In a cocktail shaker or glass jar, muddle the raspberries, rosemary, and lemon juice, squashing everything to release the juices. Add the apple cider vinegar, jam, and vodka. Fill with ice and shake until combined.

Strain into your prepared glass. Top off with sparkling water, then gently stir to combine. Finish with a cherry on top. Enjoy.

Notes
If You Don't Have Jam: use an additional 2 tablespoons raspberries and add 1-2 tablespoons sugar to sweeten to your taste. 

If You Don't like Vodka: use tequila! 

To Make a Mocktail: omit the the vodka and add 1 additional tablespoon lemon juice and 1 additional teaspoon apple cider vinegar.

Rhubarb Raspberry Crostata

Rhacrostata, which is basically a rustic pie baked on a sheet pan. It can be filled with almost any fruit but this raspberry rhubarb crostata made my guests go berserk. This recipe makes enough pastry dough for two crostatas, so you can double the filling or save half of the dough for another time."  Reprinted from Cooking for Jeffrey. Copyright © 2016 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.  

Ingredients 
Pastry (makes enough for 2 crostatas): 
2 cups all-purpose flour  
1/4 cup granulated sugar  
1/2 teaspoon kosher salt  
1/2 pound (2 sticks) very cold unsalted butter, 1/2-inch-diced  
1/4 cup ice water   
Filling: 
1/4 cup cornstarch  
1 1/4 pounds rhubarb, cut crosswise into 1/2-inch-thick slices (about 4 cups) 
6 ounces raspberries  
2/3 cup granulated sugar  
1/4 cup freshly squeezed orange juice 
1 teaspoon grated orange zest   
1 extra-large egg beaten with 1 tablespoon water, for egg wash  
Turbinado or demerara sugar, such as Sugar in the Raw  

Directions:
Method Make the pastry: Place the flour, granulated sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss carefully with your fingers to coat each cube of butter with the flour. 

Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button just until the dough comes together. 

Turn the dough out onto a well-floured board, cut in half, and form into 2 disks. Wrap and refrigerate for at least an hour. (Wrap the second dough well and freeze, if not using.)  

Make the Filling 
Place 3 tablespoons of water in small bowl, whisk in the cornstarch, and set aside. 

In a large heavy-bottomed saucepan, combine the rhubarb, raspberries, granulated sugar, orange juice, and orange zest. Cook over medium heat for 5 to 6 minutes, until some of the juices are released. Stir in the cornstarch, bring to a boil, lower the heat, and simmer for 2 minutes. Refrigerate for 30 minutes, until cool.   

Preheat the oven to 425°F. 

Line a sheet pan with parchment paper.   Roll the pastry into an 11- to 12-inch circle on a lightly floured surface and transfer to the prepared pan. Pile the raspberry rhubarb mixture onto the pastry, leaving a 1 1/2-inch border all around. Fold the border up over the filling, pleating if necessary and pressing lightly. Brush the pastry with egg wash, sprinkle just the pastry with turbinado sugar, and bake for 30 to 35 minutes, until the pastry is browned and the filling is thickened. 

Cool for 30 minutes and serve warm or at room temperature.  
Note: if the dough is refrigerated for more than an hour, let it rest at room temperature for 15 minutes before rolling it out.  Serves 4 to 6