homemade sorbet

Making peach sorbet

In case you don’t follow me on Instagram or Twitter, it has been Peach Central in my house this past week. Peaches on peaches everywhere. Naturally, I wanted to make peach sorbet and I did, at least my version of it. It’s the perfect, light dessert or daytime snack for hot summer days. Read below to see my steps.

  1. Gather your peaches; wash them and pat them dry. You can leave the skin on or peel them, whichever’s faster for you. If you do leave the skin on like I did because of laziness, you’ll have to strain the puree extra long in step 3.

  2. Cut your peaches into chunks/cubes and blend using a whatever blending tool you have on hand. Once again, I used my trusty Magic Bullet. It has yet to fail me.

  3. After blending your peaches, pour your puree into a strainer and begin straining. Like I mentioned in Step 1, you’ll have to strain a little longer because of the peach skins. [Step 1 shows three big peaches but after blending them, I added 3 smaller ones to make more sorbet. Add more peaches to your preference.]

As you strain, feel free to move the mixture around with a spoon (plastic, preferably) to make sure it moves freely and strains without a problem. I’m a bit ambitious and poured the entire mixture into the strain and had to move it around with a spoon.

The mixture should look like the photo below as you are straining it.

4. Add sugar, syrup or sweetener you have, if necessary. My peaches were sweet but not enough so I added a few packets of Splenda and blended some more.

5. Put your final mixture into a freezer-safe container and freeze for at least 6 hours to give the mixture enough time to become solid.

6. My curiosity got the best of me and I let it freeze for about 3 hours and took it out. The peaches weren’t fully frozen, obviously but here’s a photo of what it looked like. The outside of the mixture was frozen while the middle wasn’t. So I put it back in the freezer.

Nonetheless, I served myself some of the half-frozen mixture, pulsed it in the Magic Bullet to see if it had the sorbet consistency. Alas, it  turned out more like a smoothie than sorbet. It was still delicious.

7. I put the rest of the mixture back in the freezer and froze it overnight, only because I forgot to look at it again before going to bed and the next day until after dinner. I took the container out of the freezer and let it chill for 30 minutes or so to make it manageable.

After the mixture became soft enough for me to work with, I used an ice cream scoop to serve myself and my, my, the sorbet was great. It was just as light, sweet and tarty as I had expected.

There, friends, is how I made peach sorbet from pure peaches (and a bit of sweetener).

Homemade melon sorbet 🍈😋

This is a very simple recipe, only needing 2 ingredients. One cantaloupe melon and one vanilla bean or vanilla extract.
Cut the melon in small squares and stick it in the freezer for 3 - 4 hours. Take the melon out and purée the squares in a food processor. Add the vanilla and pour it over in a ice cream container. Put it back in the freezer and wait 2 - 3 hours or until frozen and sorbet-like. (If you want it sweeter add some maple sirup) ✨

I can really recommend this on a warm summer day! Enjoy☀️

Perfect dessert colours: A dessert parfait of Sugarless Raspberry Sorbet with Mango and Coconut Milk Sticky Rice 

In Thailand, mango and sticky rice is insanely popular - and for good reason, since mango just goes so well with sticky rice. But I’ve always found mango and sticky rice on its own to be way too sweet, so when at my mother’s house party her friends decided to add homemade Raspberry Sorbet to the much loved traditional combination, I realised that we had happened on something amazing. Mango and sticky rice is relatively easy (cut mango, and glutinous rice with coconut milk poured on top of it) but so is the raspberry sorbet - you don’t even need an ice cream machine!

Ingredients: 1 and ½ cups of agave nectar (depending on how sweet you want it - I’ve seen people use 2 cups with results that they’ve loved)/ ¼ cup of lemon juice/ 4 cups of fresh or frozen raspberries

  1. Combine all the ingredients in a blender and blend until completely smooth.
  2. Refridgerate for around an hour, until it’s just hard enough but not frozen. If you’d like to leave it overnight, simply take it out 5-10 minutes before serving! 

Homemade frozen fruit sorbet is SOOOO much better than ice cream!! It doesn’t leave you with that sick feeling after either 😍🙌 Speaking of sick, head to www.kaylaitsines.com/blog and check out my blog on harmful ingredients found in ‘Health Foods’

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