Fruit Sorbet
Dessert, Pie, Cake, Ice Cream
Ingredients
2-3 cups of favorite fruit (frozen)
Half cup of liquid your choice, for flavor (or water for extra moisture if you just want to keep it simple)
Your choice of sweetener like stevia or coconut nectar (optional)
Description
Freezing the fruit beforehand isn’t necessary, but it speeds the process up so you can dig in a little sooner. If you don’t think your blender can handle that much frozen fruit, don’t freeze it first.
Directions
Once you’re ready, take the fruit out and put it into the blender or food processor with half a cup of liquid (water, lemon juice, coconut milk, etc) and some liquid stevia or some coconut nectar.
Another option is to dump the ingredients into a big bowl and use a hand blender to whip it up to the right texture (this is so fast and so easy, and you can eat it right out of the bowl when you’re done!).
Depending on the type of fruit you use, you may need to add extra water, but only add a couple of tablespoons at a time as you go, and watch the texture. It’s always easier to add more than to fix it if you put too much in.
You can stop the blender once it gets to the sorbet texture and eat it immediately, but if you accidentally let it go too long and it gets too runny (or if you didn’t start with frozen fruit), all you have to do is put it into a freezer-safe container and whisk it every 30 minutes or so until it’s ready.
If you want a smoother texture, you can strain the liquid mixture, then pour it into a container that’s already cold (freeze a baking dish, for example). Pop the mixture into the freezer and then, as before, stir it or whisk it about every 30 minutes until it’s ready.