Enjoying in a refreshing dessert like fruit jelly or sorbet on scorching hot days is undeniably fantastic, but let me tell you, it’s even better when savoring this frozen treat during the cool and cold season. There’s something almost magical about relishing the icy sweetness while feeling the cool breeze on your face.
For me, sorbet is the superhero of hot summer afternoons and a comforting companion when the temperatures drop. Unlike ice creams, sherbets, or gelato, it’s dairy-free and fat-free frozen, which is perfect for me.
Sorbet is a delightful frozen dessert that traces its origins back to ancient times. It’s believed to have originated in Persia, where people would combine snow with fruit juices to create a refreshing treat. The concept eventually spread to Europe, evolving into the sorbet we know today.
The sorbet recipe is quite simple. You just need to combine a mixture of fruit puree or juice, sugar, and water (optional) and put it in a freezer. But if you lack specialized equipment, you can still make sorbet with a blender or food processor.
The beauty of this fruit-flavored ice dessert lies in its versatility. You can make any flavors you like, from berry sorbet (strawberry, blueberry, cranberry, blackberry) to lime and lemon.
You can create more exotic choices such as mango, peach, watermelon, coconut, orange, pineapple, grape, cherry, apple, banana, blood orange, cantaloupe, grapefruit, pear, pomegranate, dragon fruit, papaya, apricot, plum, kiwi, lychee, strawberry lemon, yuzu, cucumber, or passion fruit, the possibilities are endless.
Some recipes even incorporate chocolate or herbs like mint or basil for an added layer of freshness. Since it’s nearly Christmas, I decided to make something red – Raspberry Sorbet. Here’s how to make Raspberry Sorbet in a blender at home:
- 4 cups frozen raspberries
- 1/2 cup honey or maple syrup or granulated sugar
- 1 tbsp fresh lemon juice
- Place the frozen raspberries, honey (or syrup), and lemon juice in the blender or food processor.
- Blend the mixture until smooth and creamy. You may need to stop and scrape down the sides a few times to ensure everything is well combined.
- Taste the mixture and adjust the sweetness if needed by adding more sugar or lemon juice. You can use honey or syrup instead.
- Once smooth, transfer the sorbet mixture to a shallow dish and spread it out evenly.
- Cover the dish and freeze for at least 4 hours or until the sorbet is firm. When you take it out, let it there 5-10 minutes before eating.
To keep your sorbet from turning into an icy fortress, store your Raspberry Sorbet in an airtight container. Before sealing the container, press a piece of plastic wrap directly onto the sorbet’s surface. This minimizes exposure to air and creates a protective barrier, preventing ice crystals from forming.