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Sorbet and Ice Cream Recipes

It’s hot outside and one of the yummiest ways to cool off is by having fresh delicious and nutritious fruity sorbet and ice cream recipes. These super simple-super easy recipes can be made with few ingredients and minimal effort. Go ahead and try a new one each week to stay cool throughout summer. Sorbet and Ice Cream Recipes

By Mariam Elhamy

Watermelon Sorbet

Sorbet and Ice Cream RecipesWatermelons are everyone’s favorite and there’s no wonder their light and refreshing sweet taste is a winner, this sorbet recipe will be your new best friend all summer long.

Ingredients:

  • 3 & 1/2 cups fresh seedless watermelon chunks, (about 1/2 medium watermelon)
  • tsp freshly squeezed lime juice
  • 1/4 cup warm water Sorbet and Ice Cream Recipes
  • raw honey (optional), to taste (if watermelon isn’t very sweet)
Instructions:
  1. Freeze watermelon chunks overnight on a baking sheet lined with parchment paper.
  2. Place the frozen watermelon chunks and lime juice in a food processor and allow to sit for 5 mins to slightly thaw. Then blend until smooth. You may need to add some of the warm water and press down with a spatula to help the process along.
  3. Eat immediately for a softer texture, or freeze for 3-4 hours or until firm.

Cantaloupe Sorbet

Sorbet and Ice Cream RecipesThis one may sound a bit unusual but cantaloupe is another summer fruit that is great as sorbet. Makes the perfect summery dessert instead of boring store-bought ice cream cakes. Sorbet and Ice Cream Recipes

Ingredients:

  • 4 & 1/2 cups fresh cantaloupe (1 medium cantaloupe, cubed)
  • 1 tbsp freshly squeezed lemon juice
  • 2 tbsp raw honey
  • 2 tbsp water (more as needed)
Instructions:
  1. Place the cubed cantaloupe onto a baking sheet lined with parchment paper, leaving space between cubes so they don’t create a giant glob of frozen cantaloupe. Freeze overnight, or at least 4-6 hours.
  2. Place the frozen cantaloupe into a food processor and pulse until becomes crumbly.
  3. Add the lemon juice, honey, and water then pulse again. You may need to add more water until the mixture becomes more fluid, but not slushy, a soft sorbet texture.
  4. If the mixture becomes too slushy you can return to the freezer for 30 mins to an hour to allow it to re-solidify. Store in the freezer for up to 2 weeks.

Lemon Blueberry Sorbet

Sorbet and Ice Cream RecipesIf you like zesty sour taste then this lemon blueberry sorbet will be your ultimate favorite dessert this summer. Sorbet and Ice Cream Recipes

Ingredients:

  • 3 cups frozen blueberries 
  • 2 tbsp raw honey plus more for added sweetness
  • 3 tbsp freshly squeezed lemon juice (1 lemon)
  • 1 tsp lemon zest
  • 1/3 cup water
Instructions:
  1. Put the frozen blueberries, honey, lemon zest and juice, and water in a food processor and process until the blueberries become crumbly, pressing down the mixture with a spatula as needed until the mixture becomes evenly processed.
  2. Taste for sweetness and add additional honey as needed. Sorbet and Ice Cream Recipes
  3. Serve immediately or freeze for 2 hours for harder consistency.

Peach Sorbet

Peaches and cream might be a great combo but peach sorbet and summer is the ideal combo. Buy some fresh peaches and make this recipe in no time!

Ingredients:

  • 4 medium peaches, sliced, pitted (approx. 3 & 1/2 cups)
  • 1 tbsp raw honey
  • 1 tsp lemon juice
  • 1/4 cup warm water, as needed

Instructions:

  1. Lay out the peach slices over a baking sheet lined with parchment paper and freeze for at least 3-4 hours, or overnight.
  2. Place the frozen peach slices, honey and freshly squeezed lemon juice in a food processor and blend until smooth. You may need to add a little warm water and press down with a spatula to help the process along. Sorbet and Ice Cream Recipes
  3. Eat immediately or freeze for 3-4 hours until firm.

Mango Sorbet

Sorbet and Ice Cream RecipesWhoever said that mango is overrated has some serious issue. This mango twist will be a winner with everybody and the best thing is that no one has to get in the mess of eating mangos.

Ingredients:

  • 2 mangos, diced (approx. 3 & 1/2 cups)
  • 1 tsp lime juice
  • 1/4 cup warm water, as needed

Instructions:

  1. Lay diced mangos on a baking sheet lined with parchment paper. Then freeze for at least 3-4 hours, or overnight.
  2. Place the frozen mango and freshly squeezed lime juice in a food processor and blend until smooth. You may need to add a little warm water and press down with a spatula to help the process along.
  3. Eat immediately or freeze for 3-4 hours until firm.

Pineapple Sorbet

A tropical fruit is always welcomed on hot summer days, sweet pineapples make great sorbet for their texture and flavor.

Ingredients:

  • 1 cup pineapple nose removed, cut into ½ inch cubes (fresh or frozen)
  • 3-4 tbsp sugar syrup, maple syrup or orange juice (if you prefer it less sweet)

Instructions:

  1. Lay out fresh pineapple on a baking tray lined with parchment paper and freeze overnight then place in a small food processor or ice-crushing blender.
  2. Pulse to crush and add the syrup, a tablespoon at a time (while pulsing) to create a smooth sorbet-like paste. Add a squeeze of lemon juice and mix.
  3. Serve immediately or store in the freezer. Sorbet and Ice Cream Recipes
Instructions:
  1. Stir coconut milk and sugar together in a bowl then pour into a blender. Add pineapple and banana; blend until smooth. Pour blended mixture into ice pop molds.
  2. Press kiwi into the coconut mixture; freeze until solid, 8 hours or overnight.

Mixed Berry Ice Cream

Sorbet and Ice Cream RecipesBerries are a delightful and sweet way to celebrate the hot summer weather with a cold treat. This recipe is not just easy it’s delicious!

Ingredients:

  • 1 cup(250 ml) Whipped whipping cream
  • 1/2 cup(120 ml) Condensed milk
  • 250 g Mixed berries (fresh or frozen)
  • 1 tsp Vanilla (optional)

Instructions:

  1. Mix the whipped cream, condensed milk and vanilla extract to combine.
  2. Crush the berries with a fork, then add them to the whipped cream mixture and combine.
  3. Pour into an ice cream container and freeze for at least 4 hours or overnight.

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