BHG Delish Dish

Stirring Up Ideas In The Kitchen

sorbet recipes

Summer is synonymous with ice cream, point blank. I can’t think of any dessert I dream of more during this time of year than ice cream. Recently, I started cutting down on dairy because I have a slight intolerance to it (this probably got worse during all the testing of my cookbook coming out in just two months). My new frozen treats of choice include coconut milk based ice cream and sorbet.

Summer Sorbet Float

Gosh I LOVE sorbet, absolutely love it! It is always so impressive to me how a dessert can maintain all the creamy consistency and flavor of traditional ice cream without the dairy addition. It is much lighter (which I love), refreshing, insanely satisfying and incredibly delicious. I also love that the main flavor is much more pronounced without having to compete with the addition of cream.

Summer Sorbet Float

When I saw the Raspberry Sorbet Trio on BHG.com, I knew I just had to try it. I also knew it would be a fun recipe to use in a classic float. There were only 4 ingredients in the entire recipe. Score! Because I was shaving so much time off of my workload, I decided to put in the extra effort of creating two additional flavors, Mango and Peach, for a fun twist on my final float creation.

 

Summer Sorbet Float

I simply made the following additions to the recipe:

  • The raspberry sorbet remained the same.
  • For the mango recipe, I simply replaced the frozen raspberries with frozen mango cubes and adjusted (lowered it since my mango was quite sweet) the sugar based on the sweetness of the mango. I didn’t sieve the final blended mixture.
  • For the peach recipe, I replaced the frozen raspberries with frozen peach slices and adjusted the sugar based on the sweetness of the peaches. I also didn’t sieve the mixture for this one either.
  • Lastly I scooped one of each flavored sorbet into wine glasses and drowned them in ginger-ale to create a classic summer float.

Summer Sorbet Float

I seriously adored these floats. Each flavor of sorbet shined on its own but also worked perfectly together as a compliment in the final drink. The best parts were knowing how easy it was to create the sorbets and how light the final product was. I plan on enjoying these all summer.


Of course the weather starts to warm slightly and I’m already jumping ahead for summer. I realize cantaloupe and watermelon aren’t exactly in season, and I’m bucking the farm-to-table trend with this Melon-Fresh Herb Sorbet recipe. But you can always stay a locavore by swapping out the melon for almost any in-season fruit and keeping the recipe ratio for the fruit portion.

To make the recipe as seen in the picture, you’ll notice I did a combination of watermelon, raspberry and mint—its sweetness with a little bit of cooling; for the cantaloupe I paired it with basil for a little added kick. There you go, two simple sorbets that’s great as is or another way to serve this Melon-Fresh Herb Sorbet recipe is to try floating it over some Prosecco for a refreshing sorbet float.

Whatever you do make it, freeze it and have a lot- it’s fruit based after all, so you can totally hit your daily fruit intake with this one.


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