Muneeza's BlogInsight & Intuition: Medicine for Today's Woman
Moon’s Magic Medley: Summer colors and fun ~ the art of Sorbet making!
A few weeks ago, in preparation for the summer weather, my girls and I went out and bought some luscious fruit of the season with which to make sorbets. We bought mangos, pineapples, strawberries, kiwis & coconuts and we have splashed and sploshed in the kitchen with enormous sorbet fun. The best part is, making sorbets is not only EASY, its a super healthy way to enjoy cold treats in the summer. Our kitchen was an aromatic blend of mangoes, pineapples and peaches… sooooo YUM!
A short note about Healthy Sweetners
One of the things you’ll notice in the recipes below, is the addition of a little healthy sweetener when the fruit was a little tangy, e.g. with the pineapple and strawberries. We experimented with different sweeteners and I will share the results of the different ones with you below. I encourage you to try different sweeteners yourself, so you find one that really suits you and your family’s needs. There are many to try, so you are not left wondering about choices and no, stevia is NOT the only one!
Usually you get the ingredients before the method, but I am explaining the method here, because its pretty much the same for all the ingredients below.
Blend all ingredients and freeze. You can blend all ingredients and put into an ice-cream maker, but that’s just going for fancy, although it does make the sorbet more ‘scoop-able’. We put the mango and peach sorbet in the ice-cream maker and the texture was incredible!
Pineapple Coconut sorbet (shown above)
1 whole pineapple (cubed)
3 coconuts (flesh & water – you don’t need all the water)
3 tbsps coconut oil
2 tbsp coconut sugar
12 peeled and chopped mangos (you can use less but we prepared enough for the whole summer!)
3 tbsp maple syrup
2 cups spring water (for blending)
Peeled and chopped mangos ~ ooh the aroma is heavenly and tropical
Into the vitamix it goes…
Finished mango sorbet
Mango Ice Cream (so, not exactly a sorbet, but worth a try!)
6 peeled and chopped mangos
4 tbsps colostrum
4 tbsps lucuma powder
2 tbsps maple syrup
I decided to include the mango ice-cream recipe here, because I was inspired by my hubby, who (same as me), grew up on Pakistani mangos (by far the best in the world, and I say that not because I am Pakistani and am being patriotic, but as a foodie, seriously, they are the best). In the summer time in Karachi, mangos of all varieties are abounding and the desserts that were made, included mango pudding, mango ice-cream, mango lassi, mango fruit salad, mango chutney… the list goes on! So we were reminiscing on some of our treats and decided to create a healthy mango ice-cream.
The end result was very satisfying and worth a try. Since we are mostly dairy free (except dairy kefir), we decided to use colostrum for the milky flavor. This is a great substitute, since it has a the flavor without much lactose or casein in it and yet is a loaded superfood.
Strawberry sorbet (Kiwi sorbet can be made the same way)
2 large boxes of strawberries
4 tsbps of bee pollen
2 limes (for juice)
4 tbsps raw honey (with propolis & pollen)
By adding in some bee pollen, we are making this food not just healthy, but super healthy since it now has a super bee food! The raw honey is also a super food, chock full of enzymes and B-vitamins. This upgrades your sorbet in a flash, without compromising any of the taste.
Peach Sorbet (sugar free)
2 limes (juice only)
4 tbsps xylitol
2 cups spring water (we used chaga tea)
We used xylitol for this recipe, which made it completely sugar free. Xylitol comes from birch trees (same as super medicinal chaga mushroom) and tastes a lot like sugar but has none of the glycemic or caloric effects.