Even as a dietitian, there are some days (ok, most days) when I need dessert. It’s doesn’t have to be anything extravagant or heavy, just something sweet to end my meal. I know it’s not quite ice cream weather yet, but I love a cold treat any time of the year.
I made sorbet back when I was in culinary school and it was delicious, but I also remember it being a long process because we boiled the fruit, strained the seeds and had to wait a whole day for it to set. I’m not that patient, so I decided to think of ways to make this dessert fast (yet still as flavorful). This sorbet comes together in less than 30 minutes and will keep in your freezer for up to 3 weeks…yet I doubt it will last that long.
These recipes are my favorite flavor combinations, but you could easily substitute your favorite frozen fruit and make a bunch of fun flavors!
Quick Fruit Sorbet: 2 Ways
Each recipe serves 8
Recipe 1: Blueberry Peach Sorbet
All you need:
2 cups frozen blueberries
2 cups frozen peaches
Juice of 2 lemons
1/3 cup agave nectar
1/2 cup vanilla soymilk
Recipe 2: Mango Sorbet
2 cups frozen mangoes
2 ripe bananas
Juice of 2 lemons
1/3 cup agave nectar
All you do:
Place all ingredients in a blender and process until smooth, pressing down ingredients with a wooden spoon as needed. Transfer to a metal bowl or pan, cover with plastic and place in the freezer until set, about 30 minutes.
