“What’s for Dessert?” How About Healthy Sorbet!
What IS sorbet, anyway? According to Wikipedia, sorbet is a frozen dessert made from sweetened water flavored with fruit (typically juice or puree), wine, and/or liqueur. The origin of sorbet is variously explained as either a Roman invention, or a Middle Eastern drink charbet, made of sweetened fruit juice and water.
In the world of fine dining, sorbet is typically served between courses as a way to cleanse the palate before the main course.
But in the everyday world of good eating, sorbets are a great answer to “What’s for dessert?”—especially if you’re attempting to eat healthier. This is because they are usually dairy-free, fat-free, and cholesterol-free (except for chocolate and coconut, which contain natural fat and milk). And most sorbets are also certified as kosher products.
Sorbet should be smooth and creamy, not watery. The color should be rich. It should taste like the natural fruit, not an overly sweetened candy-like flavor. Some sorbet contains chunks of natural fruit. You’ll even find sorbets that contain chunks of the fruit the treat is made from.
One of the real positive factors to the sorbet-for-dessert approach is how easy they are to prepare. There’s no need for special equipment or ingredients (such as an ice cream churn, rock salt and ice). An elegant and impressive homemade sorbet can be made in as long as it takes to hit the “Blend” button on my blender.
For instance, a vivid, sweet and tangy version is made with a small pineapple that’s been peeled and cored. Add a little fresh lemon juice (maybe 2 teaspoons) and some raw honey to taste. We use about ½ cup. Blend this all together, pour into dessert cups and garnish with sprigs of fresh mint, and you have a delicious and pretty dessert in less than 10 minutes.
Another delicious and beautiful sorbet is made with fresh raspberries. You’ll find that this recipe takes any berry you have on hand, though. See what you think:
2 cups fresh raspberries (or one 12-ounce package, frozen)
1/3 cup frozen, unsweetend juice concentrate (apple, cherry, grape, etc)
1 to 2 tablespoons raw honey (optional, if berries are very tart or you want a sweeter result)
1 teaspoon rose water (optional)
Directions:
Add Recipe to Cook'n
Finally, one more thing I appreciate about sorbet is how nicely it freezes into popsicles. The grandkiddos have no idea how good this favorite summertime treat is for them!
In the world of fine dining, sorbet is typically served between courses as a way to cleanse the palate before the main course.
But in the everyday world of good eating, sorbets are a great answer to “What’s for dessert?”—especially if you’re attempting to eat healthier. This is because they are usually dairy-free, fat-free, and cholesterol-free (except for chocolate and coconut, which contain natural fat and milk). And most sorbets are also certified as kosher products.
Sorbet should be smooth and creamy, not watery. The color should be rich. It should taste like the natural fruit, not an overly sweetened candy-like flavor. Some sorbet contains chunks of natural fruit. You’ll even find sorbets that contain chunks of the fruit the treat is made from.
One of the real positive factors to the sorbet-for-dessert approach is how easy they are to prepare. There’s no need for special equipment or ingredients (such as an ice cream churn, rock salt and ice). An elegant and impressive homemade sorbet can be made in as long as it takes to hit the “Blend” button on my blender.
For instance, a vivid, sweet and tangy version is made with a small pineapple that’s been peeled and cored. Add a little fresh lemon juice (maybe 2 teaspoons) and some raw honey to taste. We use about ½ cup. Blend this all together, pour into dessert cups and garnish with sprigs of fresh mint, and you have a delicious and pretty dessert in less than 10 minutes.
Another delicious and beautiful sorbet is made with fresh raspberries. You’ll find that this recipe takes any berry you have on hand, though. See what you think:
Raspberry Sorbet
Serving size: 2
Ingredients:
2 cups fresh raspberries (or one 12-ounce package, frozen)
1/3 cup frozen, unsweetend juice concentrate (apple, cherry, grape, etc)
1 to 2 tablespoons raw honey (optional, if berries are very tart or you want a sweeter result)
1 teaspoon rose water (optional)
Directions:
If using fresh berries, rinse and freeze on a tray until frozen hard. Place all ingredients in a blender. Blend just until smooth, but not soupy. Serve immediately, garnished with (organic) rose petals or other edible flowers.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Finally, one more thing I appreciate about sorbet is how nicely it freezes into popsicles. The grandkiddos have no idea how good this favorite summertime treat is for them!
Sources:
- www.thespruceeats.com
- www.beamingbaker.com
- www.sugarsaltmagic.com
- www.theprettybee.com
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
