Sorbet & Popsicle Roundup

This roundup is for my son. This is probably his favorite food group: fruit in the form of ices (sorbet) or ice pops (popsicles). Sorbet takes a few extra steps but totally worth it.

1. Fruit Sorbet. Very popular and easy to make all year. Any fruit works. I also love mixing different berries like blueberries, blackberries, raspberries and strawberries for a deep purple color. Just always be sure to strain the seeds after blending.

IMG_4589

Strawberry Sorbet

IMG_5384Mixed Berry Sorbet

2. Herbed Sortbet. The addition of fresh herbs, like lemon verbena, mint or basil, turns a basic sorbet into something more sophisticated.

IMG_1942

Rhubarb-Raspberry-Lemon Verbena Sorbet

3. Granita. Any fruit works, especially water heavy varieties. Even cucumber.

IMG_2658

Cantaloupe Granita

4. Popsicles. Peach. Blueberry. Strawberry. The recipes I posted in the past were slightly different but I have since standardized the measurements.

Ice Pop Recipe
2 cups fruit
1/2 cup filtered water
1/4 cup vegan sugar or sweetener
1/2 tablespoon fresh lemon juice

Blend. Strain. Freeze. Eat.

CLASSICPOPS_OP_MAIN

 Zoku Classic Pop Molds

850X315_r2_fb

Strawberry Sorbet

IMG_4589

This is becoming the summer of freezer love! I am still cooking, but mostly salads with fun new dressings and fresh steamed Long Island corn on the cob. Alas, the blog is getting a little dessert heavy. But, hey, who doesn’t love a great dessert? And, we are not vegans who don’t eat dessert, so why not!

Today, my son asked for strawberry ices. Usually I do this and just drop strawberries, water and a little vegan sugar or agave into the Vitamix, pour the mixture into my Zoku ice pop molds, and voila, easy strawberry ices.

But, today I decided to put a little more effort into it by (1) straining the strawberries of the seeds (2) making a simple syrup and (3) using my ice cream maker. All three of these steps make for a super smooooooooth and fancy sorbet!

2 lbs. fresh strawberries
2 cups filtered water
1 cup vegan sugar
1 tablespoon freshly squeezed lemon juice

Hull the strawberries and place into the Vitamix or processor and process until smooth. Pour through a fine mesh strainer and press out the strawberry liquid leaving the small seeds behind.

In a small saucepan, bring the water and sugar to a boil and turn off the heat. Let sit for a few minutes.

Squeeze the lemon juice into the strawberries and then add the sugar water. Whisk together and refrigerate until cold, about 2 hours.

Pour into an ice cream maker and churn for 10 minutes. Pour into a freezer safe container and freeze until ready to eat. Take out of the freezer and let soften for a few minutes before serving. Enjoy!