Browsing Tag


Watermelon Sorbet

September 1, 2011

One last hello before we head out for the holiday weekend! I hope where you are or where you are traveling to has a forecast full of sun and warm weather. And if it does, then I have just the thing for you to make.

There are very few foods that I really, truly cannot stand. Mayonnaise, Jell-O, mushy vegetables… and watermelon! I know, I know. People rarely understand how the texture of watermelon can make me cringe, since it seems that most people absolutely adore it. But no matter how hard I’ve tried in the past, I really never developed a taste for the stuff.

My hubby, on the other hand, adores watermelon, and when I was browsing through Jeni’s Splendid Ice Creams At Home the other day and a recipe for watermelon sorbet popped up, I couldn’t deny making it for him. Although I love most of Jeni’s recipes and adore her book, the idea of adding 1/2 cup of pure corn syrup to the sorbet in addition to the sugar made me cringe. So I forged my own path and eliminated the corn syrup, and to make up for the lack of sweetness, I cut back on the lemon juice she recommended using.

The results were divine, even for someone like me who doesn’t love watermelon in the least bit. I’ve also found that it makes an amazing drink when you combine a scoop of this sorbet with some diet ginger ale. Pure summertime bliss. I’ll be sad to see this sorbet, and summer, go.

Watermelon Sorbet
Adapted from Jeni’s Splendid Ice Creams at Home

*1/2 medium seedless watermelon, cut into cubes
*3/4 cup sugar
*Juice from 1 lemon

*Puree watermelon in the bowl of a food processor until smooth. Transfer to a large bowl.
*In a medium saucepan, combine the sugar and lemon juice. Stir until combined. Heat mixture over medium high heat until sugar is dissolved. Remove from heat and add to watermelon mixture.
*Cool mixture in the fridge for six to eight hours, or until fully chilled. Once chilled, place in the bowl of an electric ice cream maker. Freeze according to manufacturers instructions, until mixture is soft and slightly fluffy. Freeze in an airtight container.

Happy Cooking!


Light and Fit Berry Sorbet

June 29, 2010

There are very few things I love to eat in the summer more than ice creams and sorbets. Actually, it’s not just during the summer, it’s all throughout the year. But during the summertime, blogs, websites, magazines, and newspapers are abuzz with recipe after recipe, touting the ease of making your own ice cream and sorbet at home. All this sounds well and good, until I read the dreaded phrase that inevitably comes with almost every recipe I read during the summer months: put the mixture into your ice cream maker.

Ice cream maker? Exactly how many people in America own an ice cream maker? As a dedicated food writer, cook, and blogger I own my fair share of great appliances and specialty kitchen tools, but ice cream maker has never quite made the cut. Spending upwards of sixty dollars on something I might use a half a dozen times during the summer just doesn’t cut it on my 22-year-old budget.

So today I bring you my solution to the no ice cream maker dilemma. This homemade berry sorbet takes less than 5 minutes to prepare, has three ingredients, is incredibly refreshing, and doesn’t require an ice cream maker. It does, however, require a food processor. If I could recommend one piece of kitchen equipment, a food processor would certainly be it. This baby is life changing in the kitchen and with the right equipment, it goes from blender to mixer to box grater to processor. Magic!

And if you need one more reason to convince you this sorbet is worth making, it is incredibly healthy. In fact, it is so healthy you could justify eating for breakfast and dessert; I have. To make sure you aren’t packing the sorbet with hidden sugar, picking the right yogurt is key. For this reason, I love Dannon Light and Fit. It’s relatively low in added sugar and calories, and has great flavor and creamy texture. Now if you’ll excuse me, I’m off to eat more sorbet!

Light and Fit Berry Sorbet
(Printable Recipe)
*2 cups frozen mixed berries
*3/4 cup vanilla yogurt (I favor Dannon Light and Fit)
*2 Tbsp. Splenda, Stevia, or other sweetener

*In a food processor, place the frozen berries and process for 30 seconds.
*Add the yogurt and Splenda to the food processor and continue to process for 1 to 2 minutes, scraping down the sides of the bowl as necessary, until the mixture is well combined and smooth.
*Remove from the food processor and spoon into bowls. Serve immediately or freeze until ready to use. If you freeze for more than 1 hour and the sorbet is too hard to scoop, zap in the microwave for 15 seconds to soften.

Happy Cooking!


Pearberry Sorbet

September 19, 2009

You may have thought that after the extensive talk of the Valley Junction Farmer’s Market, I would have exhausted everything there was to say about a three-block stretch of vendors selling produce. That is, in part, correct. But while waiting for the stands to open, we ducked into a little shop on Main Street with the words COFFEE + ICE CREAM boldly emblazoned across the storefront. Coffee and ice cream…how could we not?

Turns out, this little shop sold more than just coffee and ice cream, it was home to the most amazing, refreshing dessert I have ever tasted. Okay, this may not be the only time I have said the phrase “most amazing dessert I have ever tasted,” but please do not hold it against me. It’s the only way I know how to stress how wondrous it really was. The object of my desire? Pear Italian Ice. Soft and creamy, sweet but not sickeningly so, this was homemade sorbet at it’s finest.

While I am sure to return for another taste of this Italian ice when time allows, I knew that finding a version I could make myself was necessary for when cravings strike, or budgets are tight (and when ISN’T that the case?!) My Pearberry Sorbet is not an exact replication; it now bears my own unique take.

I began by slicing, and freezing, three pears which were still a bit crisp. Once the slices were frozen, about 4 hours, I removed them from the freezer and put them in a blender with one cup of frozen mixed berries, 1/2 cup of ice water, and 6-8 ice cubes. To add a touch of extra sweetness without any additional calories, I tossed in 1/4 cup Splenda.

Fair warning, it takes a bit of time to fully blend this mixture; it’s super thick! Even a great blender may take a bit of coaxing to process until smooth, but hang in there because it’s worth the effort. That is really all there is to it. Frozen fruit, ice, a bit of water and Splenda and you have a dessert that is not only refreshing but healthy as far as desserts go.

I chose to serve it immediately after blending, but if you want your sorbet a bit firmer, the freezer is your friend. You can place it in a plastic container and freeze for as long as desired. Get creative with this dessert. I can imagine how delicious a version using mango, kiwi, or pineapple would be. Maybe that will be next on the list. 🙂