Sweet and Sultry Sorbet Recipes
Southern Utah’s summer fruit harvest is bringing us blackberries, raspberries, peaches, and more. And while school may be back in session the days are still blistering hot in August. And so we decided to offer you something sweet, maybe a little sultry and fruity that can be made easily during the day and ready for summer evenings on the patio.
Sorbets are a low fat way to enjoy summer fruits. Our recipes below suggest an ice cream maker but sorbets can be made without ice cream makers as well. Most sorbets are made with fruit, sugar and water; an easy and inexpensive alternative to homemade ice cream. All of our sorbets have been tested by Alive! Utah and can be made with seasonal fruit. So pull out a spoon and lick it clean.
This basic berry sorbet recipe can be made with strawberries or raspberries instead. But blackberries are delicious in this sweet and tart treat.
1 Cup Sugar
1 Cup Water
4 Cups of Blackberries, rinsed
4 TB of lemon or lime juice
¼ Cup Corn Syrup
Bring sugar and water to a boil in a medium saucepan, reduce the heat and simmer without stirring until the sugar is completely dissolved. Transfer to a bowl and let cool.
Combine the blackberries and lemon juice in a food processor. Using metal blade pulse to chop about 15 to 20 times. Then process until fully pureed.
Press through a fine mesh sieve to remove seeds. Use the back of a spoon to push berries through sieve.
Combine puree with cooled sugar syrup and corn syrup. Chill for 1 hour.
Pour into your ice cream mixture and freeze 25 to 30 minutes. Serve immediately or freeze in an airtight container in freezer for about two hours.
Blueberry Pomegranate Sorbet
This dark and sultry sorbet has some real health benefits. It is chock full of antioxidant fighting power while remaining fat free and sweet. And the sugar is not really all that appalling.
2 Cups blueberries
1/4 Cup unsweetened pomegranate juice.
1/2 Cup powdered sugar
Blend blueberries and pomegranate juice until smooth.
Press through a strainer into a medium size bowl. There will be quite a bit of blueberry skin leftover. But there should be a couple cups of juice.
Blend in powdered sugar to strained juice. Pour into ice cream maker and freeze according to directions and desired consistency.
Either eat immediately or freeze for an additional hour.
Peach Pie Sorbet
This peach sorbet is reminiscent of a peach pie but so much colder.
4 medium to large peaches
1 cup of sugar
2 Tb honey
¼ tsp of cinnamon
1 pinch of ground cloves (optional)
1 cup (250 ml) of water
Put sugar and honey together in a pan.
Add the water.
Bring to a boil, keep warm and covered, leaving it steep.
Peel and pit peaches.
Cut them into small pieces toss with cinnamon and clovesPour the hot syrup over peaches.
Wrap the container with plastic film and let refrigerate an hour or two.
Process until smooth in a food processor or with an immersion blender
Churn the sorbet for 30 – 40 minutes in your ice cream maker.
Place in a container and freeze for an additional hour or two in freezer safe container.