Easy Mango Sorbet

I made this last summer and only get a chance to post it now. Mangoes were so cheap a few months ago and I bought a whole case of it. A case of 13-15 fruits cost less than $7.00. Carlos is not a fan of mango so I have to eat it all by myself and I gave some to my neighbor. I ate some fresh and used some of it to make mango sorbet. This sorbet is creamier than other fruit sorbet because it has less water content in the fruits. It is light, refreshing and full of mango flavor. This is a beautiful dessert to serve after a heavy meal.

Eggless Strawberry Ice-Cream

I am very greedy when it comes to buying strawberries. I will usually buy more than I need when they were on sale. I will usually freeze up the leftovers and when I have enough of it I will blend them up to make sorbet of ice-cream.

This is one of the easiest ice-cream to make. There are no eggs in it and you don’t have to cook it either. I just blend the frozen strawberries with sugar, the cream and milk, then put them in the ice-cream maker and turn it on. Within half an hour I will get the luscious and cream ice-cream. What a treat for summer.

Meyer Lemon Sorbet

As I am sitting in front of my laptop this morning, I look back at the previous week. It’s has been a good week, spending some time with my friends. It is just too bad I have to skip going to New York to see Diana because of some unforeseen circumstances. Nevertheless, I had a wonderful time especially hanging out with Roselind. Weather in the East Coast is super hot and humid and I am so glad I got out of it. Over here we are having spring weather.

For this long Memorial Day weekend, we will be busy setting up our patio furniture, I have to tend to my herbs garden and also to put some extra plants to the ground. We are all gearing up for the summer and also for my sister Elizabeth visit in a couple of weeks. I just can’t wait to see her. It has been a while since I last saw her.

Remember the all the Meyer lemons I got from my neighbor? I used some of it to make sorbet. Making lemon sorbet is like making lemonade but make a detour through the ice-cream maker. Since both of us are fan of citrus, I like having this sorbet in the freezer as we will have a few scoops of it after a heavy meal. It is sweet and tangy at the same time. A great way to finish a meal!!

Mixed Berry Smoothie - Day 15

I made this the night before and had it for breakfast. Since I have so many berries around, I just blend them up with some yogurt and freeze it. I actually had a tough time trying to keep the shape whole as it kept melting up on me. I have to snap the pictures real fast. Half way snapping I have to put them back into the freezer again. Just look at the last picture and see how fast it melts. I guess there are not much liquid in there except lots of blended fruits and a bit of yogurt. This is a great way to perk up your morning and healthy too.

Blueberry Granola Yogurt Parfait - Day 9

Now who say you can’t have dessert for breakfast? I made this parfait over the weekend for our breakfast. Carlos thinks I was crazy serving him ice-cream ha ha..No it is something healthy. It has granola, fresh blueberries and yogurt in it. Guess what, he likes it a lot. So, if your kids are fussy about their breakfast, maybe you can prepare them this. I am sure they are going to like it as much as we do.

Ingredients:

2 slices whole wheat bread
8 oz plain yogurt
½ cup fresh blueberries
½ cup granola cluster
2 tbsp honey

Cone ShapeTuiles - Day 4

Today is the 4th day of Royal Selangor Get your Jelly On challenge. Beside jelly I am posting something different today. I am making tuile using the jelly moulds. A tuile is a thin, crisp sweet or savory cookie or wafer made of dough or cheese. Originally from France, 'tuile' means tile in French, and is named after the shape of French roof tiles it is supposed to resemble. They are commonly added as garnishes to desserts such as panna cotta or used as edible cups for sorbet or ice cream (from Wiki)

To get a curved shape, tuiles are usually made on a curved surface, such as a wine bottle or rolling pin. Since I wanted to put ice-cream in it, I made it into cone shape just like the one sold at the ice-cream shop. I serve them on this cool cone holder that Carlos just made for me. Aren’t they beautiful?

Cantaloupe Sorbet

I bought a huge cantaloupe last week and Carlos complaint that it was too ripe and soft. I am not a big fan of cantaloupe because of it musky smell. So what can I do with that huge melon? Well, I blend it and make it into sorbet. I add a bit of sugar and some lemon juice to the puree to brighten up the flavor. The neat thing about this sorbet is that you don’t need an ice cream marker; you just blend all the ingredients and freeze them. In order to get a smoother texture I took it out after an hour of freezing and blend it again and put it right back to the freezer. The result of my minimal efforts was a wonderful refreshing light and cooling dessert.

Sorbets and sherbets are similar, but there are some important differences. Sorbet are friendly to lactose-intolerant individuals since they don't contain any dairy products. Sherbet on the other hand can contain dairy in it.


Despite that difference, the two icy treats are very similar in their base ingredients. Sorbets are made with puréed fruits, sugar, and water and sherbets are made with those three same ingredients. But while sherbets are made with the same ingredients, they also can contain milk, gelatin, or egg whites.

Fresh Strawberry Sorbet

Fruit sorbets are wonderfully light and refreshing, with a grainy consistency, and they only require mixing together blended fruit, water, sugar, and lemon juice. I bought some beautiful strawberries from Chinatown the other day but unfortunately they are lack of sweetness and flavor. So the best thing to do is either makes some Jam or sorbets. If you can’t find fresh strawberry you can always use frozen unsweetened strawberries. The sorbet can be processed in an ice cream maker or simply frozen in a shallow container.

Ingredietns :

1 cups water
1 cup sugar
3 pounds of strawberry
1/3 cup fresh lemon juice
1/3 cup fresh orange juice

1. Put water and sugar in heavy saucepan over high heat until sugar dissolves. Boil 5 minutes. Leave it to cool.
2. Puree strawberries in food processor until smooth. Add strawberry puree , orange and lemon juices to cool sugar syrup; stir to blend. Cover and refrigerate until cold, about 2 hours.
3. If you are making the sorbet in ice-cream maker process strawberry mixture in ice cream maker according to manufacturer's instructions or place mixture in shallow container and freeze, stirring every hour until set, about 6 hours.


Note: If sorbet is frozen solid, place in refrigerator for 15 minutes to soften.