Really Healthy Real Life
Yummy, Cool, and Easy Dairy-Free Joy
BY MAGAZINE COO MARGO MAIER-MOUL
During the summer months, when the sun goes down and the twinkling lights of the city come up, it’s time for fruit sorbet!
Tangy grapefruit, luxurious apricot-peach or any of a myriad possibilities, it’s a cool, refreshing, delicious and delightfully guilt-free treat.
And the best part is, sorbet is very simple to make at home.
Here’s the basic recipe
1 1/2 – 2 cups of fruit juice
1/4 – 1/2 cup (to taste) simple syrup
Combine juice and syrup and freeze in an ice cream maker according to the manufacturer’s instructions. Enjoy with someone you love.
Need more details?
Buy fruit juice or squeeze it yourself
Wonderful organic fruit juices are readily available and make putting together a sorbet super easy. We regularly use not-from-concentrate, unsweetened organic grapefruit, orange, apricot, cranberry-cherry, pear and peach. Try anything that appeals!
Tip I tend to prefer the juices that have some pulp or “body” to them because the final texture is more satisfying. But don’t shy away from strained or lighter juices, I’ve yet to meet one that didn’t transform into a real delight.
For the do-it-yourselfer, start with whole fruit. This is more labor intensive, but worth the effort. I got started making sorbets one afternoon when we had a ripe cantelope that wasn’t going to survive another 24 hours.
General instructions for making your own juice/puree Peel the fruit, get rid of any seeds that will trouble you, cut it into rough chunks, and toss in a food processor or blender.
Tip Get rid of seeds and skin before you puree. Although you can strain them out later, I find that to be more work. Some fruits can be a lot of work because of their skins, such as cherries, plums or blueberries. It’s up to you whether it ruins the texture to eat skin bits or whether it’s worth the labor to strain them out (in my opinion, these are the fruits to buy already juiced).
It really is simple.
Although you can use plain old white sugar, I prefer organic cane sugar. Put equal parts sugar and water in a saucepan and turn on the heat to medium. It melts pretty fast, so don’t go far away enough to forget that you’ve got something on the stove!
Stir it now and again until it comes to a boil. Stir thoroughly, turn off the heat, and leave to cool. When it’s no longer steaming, store in a clean jar in the refrigerator. It should keep several weeks if you don’t put your fingers in it.
How much? The amount of simple syrup to add to the fruit/juice varies
- the sweetness of fruit varies
- the amount of juice or puree you have may vary
- we all have different tastes
Personally, I like about 1/4 cup of syrup for 2 cups of naturally sweet fruit such as apricot or peach. 1/3 cup of syrup for 2 cups of grapefruit juice, probably more for lemon juice.
Experiment and discover your own preferences.
The Ice Cream Maker
I love the Cuisinart ICE-20 Frozen Yogurt, Ice Cream and Sorbet Maker for its ease of use and value. There’s no hand cranking, no salt and ice, it’s easy to clean and makes great sorbet in about 15 minutes.
I’m sure there are many other excellent machines on the market so if you already have one, by all means, drag it out of the cupboard and use it!
Yes, it’s possible to make it without a machine, but the final texture will not be as smooth or light. If you’re determined, substitute “sorbet” for “ice cream” and try these instructions: How To Make Ice Cream Without a Machine
- infuse the simple syrup with vanilla bean, ginger or fresh mint leaves
- add flavorings such as squeeze of lemon or lime juice, flavor extract such as vanilla, almond or anise to the juice
- instead of 2 cups of juice, use 1/2 cup of champagne or wine and 1 1/2 cups of fruit juice
- roughly chop up a high end dark chocolate bar to sprinkle over the top if you are feeling especially indulgent
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© 2011, The Magazine of Yoga, LLC.