Sweet Sorbet: Healthy, Home-Made And Versatile
Balmy, hot summer days call for cool, soft flavors that leave you refreshed and invigorated. This sorbet recipe is not only a fresh alternative to the more traditional ice cream we generally opt for on these days, it can also be healthy and deliver your daily dose of vitamins because of its high content of seasonal fruit. Best of all, it contains no refined sugar. For those who still enjoy the creamy taste of ice cream but want to avoid dairy, great news: this sorbet can also be translated into vegan coconut milk ice cream with simple adjustments. Try it out and see!
- 100g granulated sweetener, for example as xylitol, maltitol or agave syrup
- 200-300g fresh fruit in season (strawberries work great, as do blueberries, mangos, melons, oranges and litchis)
- 1 egg white
- 2 ice cube trays of about 350g each
Note: This sorbet recipe generally calls for a high-power blender or ice cream maker, but if you only have a regular blender, don’t despair. If you are worried about what ice cubes will do to the blades of your blender, use fine ice instead. This recipe can be adjusted to make a dairy-free ice cream as well, by replacing the water in the ice cubes with frozen coconut or almond milk. If this is your choice, leave out the egg white, as it will no longer be necessary.
Method for this sorbet:
1. Place the sweetener into the high-power blender and blend until it has turned into a soft powder, almost like icing sugar.
2. Add the fruit to the bowl of the blender, along with one of the ice cube trays and the egg white. Slowly blend the ingredients, turning up the speed gradually. As required, use a spatula to ensure all ingredients are blended finely.
3. Depending on the speed of your blender, this should take about 30 seconds. You’ll know it is ready when there are no more hard pieces of ice left in the bowl.
4. Remove the mixture from the bowl and place in a separate container. If it is a little watery, place it in the freezer for about half an hour. This will ensure the perfect sorbet texture.
5. Serve in dessert bowls or ice cream cones, and depending on the flavor, add mint sprigs or crushed nuts.