HOMEMADE FRUIT SORBET

I don't purchase sorbet; I make it at home because it allows me to fully control the process and ingredients. It's incredibly quick and easy to prepare. You can use any fruits you like—cherries, peaches, coconut, passion fruit, kiwi, raspberries, figs, watermelon, canteloup, oranges, and more. You can even add in your favorite flavors, herbs and spices to the fruit sorbet mixture, for example vanilla bean, rum, nutmeg, mint, or basil. I decided to make one sorbet with dragon fruit, strawberries, mango, and blueberries. And I made another one with pineapples and bananas. You can also pour the sorbet mixture into silicone popsicle molds, which are excellent after-school or any time snacks for kids. This is one of my favorite ways to enjoy fruit—blended and frozen. Sometimes, I enjoy a cup before freezing it. It's like soft serve. 

Homemade Fruit Sorbet

What You Will Need--Dragon Fruit, Strawberry, Mango, and Blueberry Sorbet:

• High Speed Blender or Food Processor, 9 x 5 Metal Loaf Pan

• Frozen Dragon Fruit (diced) 1 Cup

• Frozen Strawberries (diced or sliced) 1 Cup

• Frozen Mango (diced) 1 Cup 

• Frozen Blueberries 1/2 Cup

• Agave Syrup 2 Tablespoons

What You Will Need--Pineapple and Banana Sorbet:

• High Speed Blender or Food Processor, 9 x 5 Metal Loaf Pan

• Frozen Pineapple (diced) 2 1/2 Cups

• 3 Medium Ripe Bananas (sliced and frozen)

• Agave Syrup 2 Tablespoons

Instructions for Making the Sorbet:

1. Line a 9 x 5 metal loaf pan with parchment paper and set aside

2. Make sure you are using frozen fruit. Add the fruit or fruits of choice, the agave syrup, and any spices (1/4 teaspoon) you choose to a blender or food processor.

3. Blend on high speed until smooth. Use a silicone spatula to scrape down the sides to incorporate any fruit pieces that have not been blended. Continue blending until smooth and creamy.

4. Pour the mixture into the parchment-lined loaf pan. Smooth it out evenly with a silicone spatula or spoon. Place in the freezer for at least 4 hours or overnight before serving. 

5. When you're ready to serve the sorbet, allow it to sit at room temperature for a minute or two before scooping and serving.

Storage: To minimize freezer burn, the homemade fruit sorbet should be kept in a tightly-sealed freezer-safe container for up to 2 months. 

Always consult your healthcare providers and/or nutritionist concerning diet changes, proper nutrition, lifestyle changes, weight loss and/or exercise programs! Many blessings on your life's journey! OLG