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.
Mixed Berry Sorbet
2. Herbed Sortbet. The addition of fresh herbs, like lemon verbena, mint or basil, turns a basic sorbet into something more sophisticated.
Rhubarb-Raspberry-Lemon Verbena Sorbet
3. Granita. Any fruit works, especially water heavy varieties. Even cucumber.
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.
Zoku Classic Pop Molds
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!
I got a huge bunch of rhubarb in the CSA this week and I wanted to make something creative that was not a pie. I was thinking sorbet so I googled around and got some inspiration from Martha Stewart (raspberries) and Cooking Light (brown sugar.) I had I had some fresh lemon verbena from my friend Joey’s garden which I thought would be a perfect flavor accompaniment. And it is! What a delightful and refreshing sorbet.
makes almost 2 quarts
4 cups fresh rhubarb * ( (I used the entire bunch which was 7 stalks)
4 cups water
1/2 cup vegan cane sugar
1/2 cup vegan brown sugar
6 lemon verbena leaves
1 pint fresh raspberries
The juice of 1 lemon
* CSA 2013 Week #6
Cut the ends off the rhubarb and cut into same size chunks. Combine rhubarb, sugars and lemon verbena leaves in a big pot and cover with 4 cups of water. Bring to a boil and reduce to a simmer until the rhubarb is broken down and the mixture is thick, about 10 minutes.
Remove the lemon verbena leaves and transfer the rhubarb mixture to the Vitamix or blender. Add the raspberries and fresh lemon juice. Blend until smooth. Set a fine mesh strainer over a bowl and strain it by pressing it down with the back of a fork to catch the raspberry seeds. Cover the mixture and place in the refrigerator for at least 2 hours.
Pour the sorbet into an ice cream maker and churn for 10 minutes or according to the machine’s instructions. Scoop out the sorbet and place in a freezer container to store.
Take out of the freezer and let soften for a few minutes before serving. Enjoy!