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

*****

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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.

Melon Cocktails

Melon Cocktails Ingredients: 1/4 cup water 1/4 cup granulated sugar 8 cups diced seedless watermelon 2 cups diced cantaloupe 1/4 cup fresh lime juice 1 3/4 cups blueberries 3/4 cup lightly packed fresh mint leaves, plus 8 sprigs for garnish 1 1/4 cups tequila 1 cup St Germain Liquor (Elderflower) Ice Club Soda Directions: In a small saucepan, bring the water to a simmer with the sugar and stir over moderate heat until the sugar is dissolved, about 1 minute; let the sugar syrup cool. In a blender, puree the watermelon and cantaloupe until smooth. Set a fine-mesh strainer over a bowl and strain the juice, pressing gently on the solids to extract as much juice as possible. Discard the pulp. In a large pitcher, combine the sugar syrup with the lime juice, blueberries and mint leaves. Using a wooden spoon, lightly muddle the blueberries and mint. Add the pureed juice, tequila and St Germain. Refrigerate until chilled, up to 2 days in the refrigerator. Pour the cocktail into tall ice-filled glasses or tumblers, top with a splash of club soda, garnish with the mint sprigs and serve.

Watermelon And Sweet Onion Salad With Fresh Mint And Feta

Watermelon And Sweet Onion 

Salad With Fresh Mint And Feta

Ingredients:
1 small red onion, thinly sliced into rings 
1/4 cup red wine vinegar, divided use 
1/4 cup extra-virgin olive oil

1 T. chopped fresh mint leaves
Salt and pepper to taste
2 oz. sheep’s milk feta cheese, crumbled 
2 1/2 lb. seedless watermelon

Serves 6.

Directions:

1. Place sliced onions in a bowl of cold water and stir in 2 T. vinegar. Let stand for 30 minutes; drain well.

2. Whisk remaining 2 T. vinegar with olive oil. Stir in mint and season to taste with salt and pepper; set aside.

3. Peel watermelon and cut flesh into bite-size pieces. Place in a large bowl and toss with drained onions and feta cheese. When ready to serve, toss with dressing, tossing gently to coat well.

Watermelon Peach Salsa With Tomatoes

Watermelon Peach Salsa

With Tomatoes

Yesterday my supermarket was sampling this wonderful salsa served with tortilla chips.  The recipe was available to the shoppers.  It is also suggested to  serve with chicken, pork, or fish.  It is an amazing blend of flavors.

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2 cups watermelon, diced 1/4" size

1 cup fresh peaches, diced 1/4" cup size

3 cups vine ripe tomatoes, diced 1/4" size

1/4 cup red onion, diced

1/4 cup jalapeño jelly

1 tablespoon lime zest

Juice of 1 lime

1/3 cup basil chefinade

Salt and pepper to taste

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Mix all ingredients in medium bowl and serve within the same day.  Serve with chicken, pork, fish, or with your favorite tortilla chips.