How to make fresh fruit sorbet and other summer treats
These hot summer days may have you screaming for ice cream. I hear you. In my opinion summer is not complete without a few icy treats. Luckily, there are ways to indulge in “ice cream” that still honor our health.
For those of us avoiding dairy and watching our sugar intake we have a few options including sorbets, granitas and ice creams made with non-dairy “milks.”
A Primer on types of frozen treats
Sorbet is a French word for sherbet. It is any frozen dessert that does not contain dairy or eggs. (What Americans traditionally call sherbet is a dairy containing frozen dessert that has less milk or cream than traditional ice cream.)
Granita (Italian) or granité (French) is coarse-textured ice water that does not contain milk or dairy products and traditionally has less sweetener than sorbet.
Gelato (Italian ice cream) is a custard-based ice cream, typically made with more eggs and milk and less cream than French ice cream.
Traditional ice cream is a frozen dessert containing milk or cream, sweetener, and flavorings.
Guidelines for sorbet and granita preparation
Master Recipe for Sorbet:
Freeze 3-4 cups peeled, pitted, and chopped fruit in a single layer until firm (try peaches, plums, cherries, berries, pineapple, kiwi or combinations).
In a food processor, combine the frozen fruit pieces with 6 tablespoons maple or agave syrup, 2 tablespoons lemon or lime juice, and 1-3 teaspoons of alcohol* like vodka, mezcal, bourbon, rum, etc. until smooth. You can adjust the amount of sweetener as needed depending on the ripeness and sweetness of your fruit. Non-nutritive sweeteners like monk fruit, erythritol and stevia can be used.
Serve right away or freeze in a silicone container or loaf pan lined with parchment.
*The alcohol is optional, but it does help ensure a smooth consistency and prevents your sorbet from freezing rock solid. If you omit the alcohol, increase the sweetener to about 1/2 cup total to help keep your sorbet scoop-able.
Master Recipe for Granita:
Make a simple syrup by simmering 2 1⁄2 cups water and 1 3⁄4 cups sugar. Use about one cup of this syrup with about 3 pounds of fruit. Blend ingredients to a consistency that will thinly coat a spoon.
Freeze the granita in a shallow, rectangular container with a tight-fitting lid. Check granita occasionally (every 30-60 minutes or so) and scrape with a spatula, ice cream scoop, or fork as it freezes. Most granitas need to freeze about 24 hours.
Tips to keep in mind:
Cold dulls flavor, therefore over flavor and over sweeten before freezing.
Alcohol does not freeze; it adds creaminess to frozen treats (but too much prevents freezing). Adding a small amount of high proof alcohol can make your final product smooth and less “icy.”
Sugar also helps prevents ice crystals. You can substitute monk fruit or erythritol for the sweetener, but your final product may be icier (but still delicious).
Incorporate your solids when the treat is almost set. Don't add in chocolate chips, nuts, drizzles, etc. to the mixture while it is still a liquid.
Store your ice treat properly. Keep them sealed in your freezer.
WATERMELON GRANITA
Yield: About 3 cups
Ingredients:
3 cups watermelon (about 1 pounds), seeded and cut into chunks
1⁄4 cup lime juice (about 4 small limes)
3 Tablespoons agave syrup or maple syrup
Pinch sea salt
Mint sprigs for garnish
Directions:
Process the watermelon, lime juice, sweetener, and salt in the blender. Strain out the excess pulp with a nut bag strainer or 2 layers of moistened cheesecloth.
Transfer the watermelon juice to a shallow, rectangular dish. (Ideally the juice should be about 1/4 inch up the side of the pan.)
Transfer the mixture to the freezer for about 1 hour.
Remove the pan from the freezer and use a fork to scrape any ice crystals that have formed on the side or bottom of pan. Return the pan to the freezer and repeat the scraping every 30 minutes for 3-4 hours.
Once the mixture is thoroughly frozen, scrape once more with a fork and returning the granita to “dry” in the freezer for another half hour before serving.
Garnish the granita with mint sprigs and serve.
POMEGRANATE GRANITA
Yield: 1 pint
Ingredients:
2 cups pomegranate juice
1/2 cup orange juice (about 2 oranges)
2 teaspoons sugar, coconut sugar or maple crystals
Directions:
In a saucepan over low heat, simmer the pomegranate and orange juices with the sweetener until the crystals dissolve.
Pour the mixture into a rectangular pan and transfer it to the freezer for about 1 hour. (The mixture should be about 1⁄4 inch up the side of pan.)
Remove the pan from the freezer and use a fork to scrape any ice crystals that have formed on the side or bottom of pan. Return the mixture to the freezer and repeat scraping every 30 minutes for 3-4 hours.
Once the mixture is thoroughly frozen, scrape once more with a fork and returning the granita to “dry” in the freezer for another half hour before serving.
STRAWBERRY SORBET
Yield: about 3 cups
Ingredients:
2 pints strawberries, stemmed and rinsed
1⁄2 cup maple syrup
2 tablespoons agave syrup
2 tablespoons balsamic vinegar
Pinch sea salt
Pinch freshly ground black pepper
2 tablespoons chopped basil leaves
Directions:
In a blender, puree the strawberries, maple syrup, agave syrup, and balsamic vinegar until smooth. Transfer the mixture to a medium bowl and whisk in salt, pepper, and basil.
Transfer the mixture to an ice cream machine and freeze according to its directions. Once the mixture has thickened, transfer it to a silicone container or loaf pan lined with parchment. Freeze for forty minutes to one hour or until the sorbet firms to scoop-able consistency.
Mint Chocolate Coconut Ice Cream
Yields: about 1 quart
Ingredients:
2 cans full fat organic coconut milk, chilled
1/3 cup raw honey, agave, or maple syrup
1 teaspoon peppermint extract or more to taste
1/2 cup chocolate chips or chopped dark chocolate, coarsely chopped and melted
Directions:
Blend the coconut milk, sweetener, and extract in a blender until smooth.
Transfer the coconut milk mixture to an ice cream maker and follow the manufacturer's instructions for ice cream.
While the mixture is churning, melt the chocolate carefully in the microwave or in a double boiler on the stove top.
Once the coconut mixture has thickened, transfer 1/3 to a silicone container or loaf pan lined with parchment. Drizzle 1/3 the melted chocolate over the ice cream. Continue to layer the ice cream and chocolate drizzle in the pan until all the ingredients are transferred. (Alternately, you can add the chopped, un-melted chocolate pieces to the mixture when it has started to thicken. In this case the chocolate will be in larger chunks and not thin, Stracciatella-like pieces.)
Freeze the ice cream for 1-2 hours before serving or until the ice cream has firmed to scoop-able consistency.
No ice cream machine? No problem. Check out this post by food-blogger David Lebovitz for tips on how to make ice cream without a machine.
(This blog post is not sponsored by any manufacturer. However, at no cost to you, Relish Health may receive a commission on purchases made through an Amazon link.)
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