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 sorbet making is not only EASY, but it’s also a super healthy way to enjoy cold treats in the summer. Our kitchen was an aromatic blend of mangoes, pineapples, and peaches… so YUM!

A short note about Healthy Sweeteners

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.

General Method

Usually, you write out the ingredients before the method, but I am explaining the method here because it’s pretty much the same for all the ingredients below.

Blend all ingredients and freeze. You can blend all ingredients and put them 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

Muneeza Ahmed

Create this delicious Pineapple Coconut Sorbet in minutes!

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Course Dessert

Cuisine American

Servings 4 servings

Ingredients

  

1x2x3x

• 1 whole pineapple (cubed)
• 3 coconuts (flesh & water – you don’t need all the water)
• 2 tbsp coconut sugar

servings

Instructions

 

• Blend all ingredients and freeze. You can blend all ingredients and put into an ice-cream maker.

Keyword sorbet, raw

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Mango Sorbet

Muneeza Ahmed

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Course Dessert

Cuisine American, Middle Eastern

Servings 4 servings

Ingredients

  

1x2x3x

• 12 peeled and chopped mangos (you can use less but we prepared enough for the whole summer!)
• 2 limes
• 3 tbsp maple syrup
• 2 cups spring water (for blending)

servings

Instructions

 

• Blend all ingredients and freeze or put into an ice-cream maker.

Notes

If you are wanting to create a variation on this sorbet, add a splash of wild blueberry juice to the blended mango and create a bit of a swirl by gently mixing the blueberry juice with a chopstick. Do not over-mix or blend, or you will lose the swirl effect. 

Keyword mangoes, raw

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Strawberry sorbet (Kiwi sorbet can be made the same way)

Muneeza Ahmed

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Course Dessert

Servings 4 servings

Ingredients

  

1x2x3x

• 2 large boxes of strawberries
• 5 drops propolis tincture by Vimergy
• 2 limes (for juice)
• 4 tbsp raw honey (with propolis & pollen)

servings

Instructions

 

• Blend all ingredients and freeze or put into an ice-cream maker.

Notes

By adding in some bee propolis tincture, we are making this dessert not just healthy but rather medicinal! Raw honey is also a Life Changing Food, per Medical Medium, and chock full of enzymes and thousands of undiscovered phytochemicals. This upgrades your sorbet in a flash without compromising any of the taste.

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Peach Sorbet (sugar-free)

Muneeza Ahmed

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Course Dessert

Servings 4 servings

Ingredients

  

1x2x3x

• 12 peaches
• 2 limes (juice only)
• 4 tbsp maple cream
• 2 cups spring water (we used chaga tea)

servings

Instructions

 

• Blend all ingredients and freeze or put into an ice-cream maker.

Notes

We used maple cream for this recipe as it is a whipped version of maple syrup. It is more creamy than maple syrup, so it adds a more creamy texture to the sorbet and goes really well with peaches! 

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